COWBOY TACOS
It doesn't take very long to whip up a fun meal with this recipe. Cowboys love these meaty tacos with chili beans and olives.
Provided by Joan Schweger
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring occasionally until pork is no longer pink.
- Stir the beans, salsa and apricot preserves into the skillet with the pork. Reduce heat to low, and simmer until heated through, about 10 minutes.
- Spoon 1/3 cup of the pork mixture into each taco shell, and top with sliced olives.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 30.4 g, Cholesterol 22.8 mg, Fat 13.9 g, Fiber 3.8 g, Protein 11.3 g, SaturatedFat 3.4 g, Sodium 817.1 mg, Sugar 6.4 g
MAHONY'S BEEF PO' BOYS
Benjamin Wicks, proprietor of Mahony's Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer. "Why don't people care about making great po' boys?" he asked The Times, rhetorically, a year later. And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence. Think of it as project food for a festive weekend lunch, and your guests will thank you. Add cheese and French fries for added pow.
Provided by Sam Sifton
Categories dinner, lunch, one pot, main course
Time 3h45m
Yield Enough for 10 sandwiches
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess.
- Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
- Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
- Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
More about "poboy tacos recipes"
SHRIMP PO BOY TACO BOWLS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 8Total Time 1 hrCategory Appetizer, Dinner, Entree
- Heat oven to 325°F. In small bowl, stir together melted butter and 1/2 teaspoon garlic. Lightly brush melted butter mixture on all sides of each bowl to coat. Place bowls on cookie sheet. Bake 5 to 7 minutes or until warm.
- In shallow dish, pour buttermilk. Mix flour and Cajun seasoning in another shallow dish. Dip shrimp into buttermilk, allowing excess to drip back into dish. Coat shrimp with flour mixture, shaking off excess. Place coated shrimp in batches in preheated oil, 2 to 3 minutes per batch, stirring occasionally in oil, until golden brown and just cooked through. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining shrimp.
THE BEST SHRIMP PO’ BOY RECIPE WITH REMOULADE SAUCE!
From grandbaby-cakes.com
4.5/5 (120)Total Time 1 hrCategory Main CourseCalories 1147 per serving
- Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half
- Build your sandwich with on the French bread with mayonnaise or Remoulade, dress your sandwich with lettuce, tomato, and pickles then pile on the shrimp.
WALLEYE PO’BOY WITH ‘FANCY SAUCE’ - MEATEATER
From themeateater.com
Servings 4Category Main
- To start, clean your walleyes and cut the fillets into 2-inch pieces. Place back into a cooler or the refrigerator until you’re ready to dredge and fry the fish.
- Combine all of the “fancy sauce” ingredients and mix well. Cover and set aside. Cut the cabbage into super-thin strips with a sharp knife. Take your time; it’s important that the cabbage is shredded finely so it has the best possible texture for the sandwich. Dress the cabbage with the citrus and vinegar, season with salt and pepper, and set aside.
- In a small non-stick pan, add enough of the shredded cheese to just cover the bottom. Turn the heat to medium-high and “fry” the cheese for 3-4 minutes. The cheese will melt together and form a crispy golden brown fond. When the fried cheese is ready, remove it from the pan and place it on a rack to drip excess oil or on newspaper to absorb the oil. Do not place on paper towels because the cheese will stick. Repeat until you have the desired amount of fried cheese for the Po’boys.
- Mix the cornmeal with the fish batter. I add cornmeal for extra texture. Place the fish pieces in the milk. Remove the fish and let any excess milk drip off. The milk will help the batter adhere to the fish. Dredge the fish in the batter and set aside for frying.
SHRIMP PO'BOY TACOS - CHEZ US
From chezus.com
Estimated Reading Time 7 mins
SEARED SHRIMP PO' BOYS WITH CREOLE SLAW - GIVE IT …
From giveitsomethyme.com
31 TACO RECIPES FOR ANY NIGHT OF THE WEEK - FOOD NETWORK
From foodnetwork.com
Author By
PO'BOY TACOS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
BLACKENED SHRIMP PO BOYS - CREME DE LA CRUMB
From lecremedelacrumb.com
PO'BOY TACOS - PINTEREST
From pinterest.com
CATFISH PO’BOY TACOS
From leencuisine.com
45 TACO RECIPES YOU'LL WANT WAY PAST TACO TUESDAY
From tasteofhome.com
BEST SHRIMP PO’ BOY RECIPE - HOW TO MAKE SHRIMP PO' BOYS - DELISH
From delish.com
CHOLULA® SHRIMP PO'BOY TACOS | MCCORMICK FOR CHEFS®
From mccormickforchefs.com
CAULIFLOWER PO'BOY | THE CROOKED CARROT
From thecrookedcarrot.com
MISSISSIPPI POBOY RECIPE - HOWTOBBBQRIGHT
From howtobbqright.com
SHRIMP PO BOY TACOS, FAST AND FRESH RECIPE ON LEXEATS.COM
From lexeats.com
22 BEST POBOY SANDWICHES IN BATON ROUGE | MILFORD'S ON THIRD
From milfordsonthird.com
OYSTER PO' BOYS RECIPE - SERIOUS EATS
From seriouseats.com
SHRIMP PO' BOYS | TESCO REAL FOOD
From realfood.tesco.com
SALMON PO' BOY TACOS | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love