South Of The Border Essentials Tacos Sans Shells Recipes
SOUTH-OF-THE-BORDER ESSENTIALS: FISH TACO SAUCE
Cinco De Mayo is coming up... time to get your game on. This is something new I came up for fish tacos. Easy/Peasy to make, and totally compliments a good fish taco. My fav is a breaded/fried piece of cod, sliced, put into a taco shell with some pickled cabbage and drizzled with this sauce... I am including the cabbage...
Provided by Andy Anderson !
Categories Other Sauces
Time 10m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. You will need a non-reactive (like glass) container to make and store this sauce.
- 3. Gather your ingredients (mise en place).
- 4. Whisk all the ingredients together.
- 5. Cover and let rest in the fridge for an hour or two before use.
- 6. THE CABBAGE SLAW
- 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
- 8. PLATE/PRESENT
- 9. Use the sauce on your favorite tacos. Enjoy.
- 10. Keep the faith, and keep cooking.
SOUTH-OF-THE-BORDER ESSENTIALS: AWESOME TACO MEAT
Well, another Cinco De Mayo party is in the rearview mirror, and among all the food and drink that was served was this ground taco beef. I designed it with enough flavor to help it compete with all the other things folks put on their tacos, and it did not disappoint. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. To make this recipe, you will require a pot or skillet large enough to hold all of the ingredients.
- 3. The Ground Beef I grind my own meats, and for this recipe I am using a lean chuck roast (80/20). You can get ground chuck from your local butcher; however, you could try other types of meat; even ground chicken or turkey.
- 4. Can You Freeze this Recipe? Absolutely, just put it into portion-size freezer bags (Ziploc), squeeze as much air out as possible, and pop into the fridge. It should be good for 4 - 6 months. When needed, let the bag defrost overnight in the fridge, then slowly heat up over low heat. FYI: If you use a vacuum sealer, you will extend the freezer time to about a year. I LOVE my vacuum sealer.
- 5. Gather your ingredients (mise en place).
- 6. Add the ground beef to a pot or skillet over medium heat.
- 7. Add the onion, if using.
- 8. As it cooks, break it up using a spatula or wooden spoon.
- 9. After it is cooked, drain off any grease, and add all the dry spices. Stir until the beef is coated in the spice mixture. Add the tomato sauce and beef stock, then stir and bring up to a simmer. Simmer until it begins to thicken, about 20 - 30 minutes.
- 10. PLATE/PRESENT
- 11. Serve with corn or flour tortillas and other fixings. Enjoy.
- 12. Keep the faith, and keep cooking.
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