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Every Monday morning it's Beth & Friends and Food with everybody's favorite
foodie Jan D'Atri! Today Jan shows us how to make really great homemade
beef and chicken tacos!
Tacos (Beef or Chicken)
Ingredients:
FOR CHICKEN TACO FILLING:
2-3 tablespoons olive oil
1/2 large sweet yellow onion, chopped fine
3-4 cloves fresh garlic minced
1/2 green pepper, chopped fine
1/2 red pepper, chopped fine
1 small jalapeno chopped fine (larger jalapeno for more heat)
1 (28oz) can diced tomatoes (spicy or plain)
1 small can tomato sauce
3-4 cups rotisserie chicken, shredded
1 heaping teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon salt
12 corn tortillas
1/2 cup vegetable for frying
Shredded lettuce, tomatoes or pico de gallo
Shredded cheddar cheese
Directions:
In a large skillet, sauté onion, garlic, green pepper, red pepper and jalapeno until softened. Add diced tomatoes and tomato sauce, stirring to combine. Add shredded chicken, chili and cumin powder and mix well. Simmer for 10 minutes. Stir in salt and set aside.
FOR BEEF TACO FILLING:
2-3 tablespoons olive oil
1/2 large sweet yellow onion, chopped fine
3-4 cloves fresh garlic minced
1 lb. fresh ground beef
1/2 green pepper, chopped fine
1/2 red pepper, chopped fine
1 small jalapeno, optional, chopped fine (larger jalapeno for more heat)
1 (28oz) can diced tomatoes (Fire-roasted, spicy or plain)
Optional, 1 small can tomato sauce (If more creamy sauce is desired)
1 heaping teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon salt
12 corn tortillas
1/2 cup vegetable for frying
Shredded lettuce, tomatoes or pico de gallo
Shredded cheddar cheese
Directions:
In a large skillet, sauté onion and garlic for 3-4 minutes or until soft. Add beef, breaking up into pieces. When beef is cooked, add green pepper, red pepper, jalapeno, chili and cumin powder and mix well. Add diced tomatoes and tomato sauce, stirring to combine. Simmer for 10 minutes. Stir in salt and set aside.
TO MAKE TACOS
In a large skillet, heat vegetable oil. Have a plate with paper towels ready for tortillas to drain. Test oil by putting a small piece of tortilla in the oil. If bubbles, it's ready to fry. Place corn tortillas, one at a time, into the oil. Fry on each side for 10 seconds. Remove to paper towel and fold tortilla in half. Repeat process with the remaining tortillas. Fill each tortilla with 2 heaping tablespoons of chicken or beef filling.
Sprinkle with 2 teaspoons of cheese. Seal tacos with toothpick and return tacos to the skillet, cooking in batches if necessary. (You may have to add more oil to the pan (3-4 tablespoons total so the tacos don't stick to the pan.) On medium high heat, cook tacos until slightly crisp of both sides, turning once during cooking process. When done, place tacos on platter, added shredded lettuce, chopped tomatoes or pico de gallo.
Watch How To Video at www.facebook.com/jandatri