Taco Salad With Tomatillo Salsa Dressing Recipes

TACO PIZZA AL PASTOR WITH TOMATILLO SALSA

Steps:

• To the carafe of a blender, add the pineapple juice, vinegar, oregano, paprika, salt, cumin, black pepper, cloves, garlic and guajillo chiles and blend until smooth. Transfer the marinade to a bowl and add the pork. Cover and refrigerate for 4 hours and up to overnight.
• Preheat the oven with a pizza stone to 500 degrees F.
• When ready to cook, heat a grill pan over medium-high heat and brush with olive oil. Remove the pork from the marinade. Grill the pork, flipping once to ensure even cooking, until grill marks appear, about 7 minutes total; set aside. Grill the pineapple rings until grill marks appear, a minute or two on each side. Roughly chop the pineapple and set aside.
• Flour a work surface and roll the pizza dough out into a large circle about 1/4 inch thick. Transfer the pizza to a pizza peel lined with parchment paper. Cover the pizza with about 6 tablespoons Tomatillo Salsa, leaving a 1/4-inch border. Then evenly layer on the pork, grilled pineapple, 4 ounces of the queso fresco and the Oaxaca cheese.
• Slide the pizza with the parchment onto the pizza stone. Bake until the cheese is melted and the crust is golden, 7 to 10 minutes. Garnish with the cilantro, onion and remaining 2 ounces queso fresco. Serve with lime wedges. Enjoy!
• Heat a grill pan over medium-high heat. Add the tomatillos, garlic, jalapeno and onion and grill until charred on all sides, 8 to 10 minutes.
• Transfer the grilled veggies to the carafe of a blender. Add the lime juice, cilantro, vinegar and some salt and pulse to the desired level of chunkiness. Taste and season as necessary. Use as sauce for pizza and serve the rest on the side with chips.

TORTILLA CHIP TACO SALAD

Steps:

• Combine salsa, mayonnaise, and sour cream in a small bowl.
• Cover and refrigerate until ready to serve.
• Toss together the lettuce, tomatoes, turkey, cheese, olives, and avocado in a large bowl.
• Add salsa dressing and toss, being careful not to mash avocado cubes.
• Top with crushed tortilla chips.

POTATO 'SALAD' AND TOMATILLO TACOS

Steps:

• Steam the potatoes above 1 inch of water for 10 minutes, or until tender. Remove the potatoes from the heat but don't discard the steaming water.
• Heat the oil in a wide, heavy skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the potatoes and oregano or thyme, and continue to cook, stirring, for a few more minutes, until the onions are beginning to color on the edges. Add the garlic and stir until it begins to smell fragrant, about 30 seconds to a minute. Season to taste with salt and pepper. Remove from the heat and allow to cool for 5 minutes. Add 1/2 cup of the salsa and the cilantro and stir together.
• Heat the tortillas. Wrap them in a kitchen towel and place in the steamer. Bring the water back to a boil, cover and steam 1 minute. Turn off the heat and allow the tortillas to sit undisturbed for 10 to 15 minutes.
• Top the tortillas with the potato mixture and top the potatoes with another spoonful of salsa and some crumbled cheese. Garnish with more cilantro, fold the tortillas over and serve.