Simple Tacos<\/h2>\n\n- Shred leftover turkey or chicken
\nAlternately use ground sirloin and brown it in a skillet<\/li>\n - After browning, saute chopped onion, and one Serrano chili (minced) or chili flakes, tossing in minced garlic after onion has browned, then add spices and cornstarch, then 1\/2 C chicken broth. Stir to thicken<\/li>\n
- Optional: add in some store-bought salsa verde<\/li>\n
- Make pico de gallo – cilantro, tomatoes, lettuce, onion, pepper<\/li>\n
- Sweet pickles and scallions is another good option.<\/li>\n
- I’ve used BBQ sauce with chicken on soft flour tortillas too.<\/li>\n
- Serve on hard or soft taco shells<\/li>\n<\/ul>\n
Dallas Andrews’s Tacos al Pastor<\/h2>\n
![\"tacos\"](\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/09\/tacos.jpg\")
<\/a>I first experienced this style taco at the food truck of Taqueria 5 in Connecticut, of all places.<\/p>\nTacos al Pastor translates as Shepherd Tacos, so it is a very rustic, yet very flavorful taco.<\/p>\n
Start with 1 lb pork butt cut into 1\/2 inch pieces
\nMix with 1 can pineapple pieces
\n1 white onion – julienne slices
\n1 handful of cilantro
\n3 cloves minced garlic
\n1 minced pasilla or poblano pepper
\n1 tsp ground chili or poblano paste or Adobo
\n1\/2 tsp cumin
\n1\/2 tsp oregano
\nsalt and pepper to taste
\n1\/4 C EVOO
\nPut into zip lock back and marinate overnight<\/p>\n
Next day in a very hot skillet, add
\nthe (drained) pork mixture
\n1\/2 C orange juice
\n1 minced tomatillo
\nWhen cooked (about 10 minutes) serve in corn tortillas with slices of lime<\/p>\n
In researching this fantastic unique taco, I came across several other GREAT recipes.<\/p>\n
\n- Rick Bayless<\/a><\/li>\n
- Epicurious.com<\/a><\/li>\n
- Jeff Mauro, Food Network<\/a><\/li>\n
- My Recipes<\/a><\/li>\n
- Serious Eats<\/a><\/li>\n
- Chow.com<\/a><\/li>\n<\/ul>\n
Crispy Pork Belly Tacos<\/h2>\n
INGREDIENTS<\/strong><\/p>\n\n- 3 pounds boneless skinless pork belly<\/li>\n
- 2 tablespoons granulated sugar, divided<\/li>\n
- 2 tablespoons Kosher salt<\/li>\n
- 1 tablespoon ancho chili powder<\/li>\n
- 8 tortillas, warmed<\/li>\n
- Ancho Chili Roasted Pineapple (recipe below)<\/li>\n
- 2 avocados, chopped<\/li>\n
- Pickled Onions (recipe below)<\/li>\n
- Queso Fresco, crumbled<\/li>\n
- Cilantro, chopped, for garnish<\/li>\n
- Lime wedges, for garnish<\/li>\n<\/ul>\n
for the Ancho Chili Roasted Pineapple<\/strong><\/p>\n\n- 1\u00bd cups finely diced fresh pineapple<\/li>\n
- 1 tablespoon olive oil or canola\/vegetable oil<\/li>\n
- \u00bd tablespoon + 1 teaspoon ancho chili powder<\/li>\n
- 1\u00bd teaspoons granulated sugar<\/li>\n<\/ul>\n
for the Pickled Onions<\/strong><\/p>\n\n- 1 medium red onion, thinly sliced<\/li>\n
- \u00bd cup apple cider vinegar<\/li>\n
- 1 cup warm water<\/li>\n
- 1 tablespoon sugar<\/li>\n
- 1\u00bd teaspoons Kosher salt<\/li>\n<\/ul>\n
STEP BY STEP<\/strong><\/p>\n\n- Place pork belly in a glass baking dish and rub evenly with granulated sugar and Kosher salt.<\/li>\n
- Cover with plastic wrap and refrigerate for at least 12 hours and up to 24 hours.<\/li>\n
- Remove from refrigerator and discard plastic wrap<\/li>\n
- Preheat oven to 275\u00b0F.<\/li>\n
- Let pork rest on the counter during this preheat time<\/li>\n
- Pat dry and remove any liquid that has accumulated.<\/li>\n
- Rub with ancho chili powder.<\/li>\n
- Roast pork belly for 3 hours, until pork belly is tender.<\/li>\n
- Let pork belly cool slightly, then slice into approximate \u00bd” slices.
\nIf you want perfectly clean slices: cool pork belly completely<\/li>\n - Remove from baking dish and wrap in aluminum foil.
\nRefrigerate until cold.<\/li>\n - When ready to serve, heat cast iron skillet to about 350\u00ba<\/li>\n
- Sear on skillet 3-4 minutes, compressing it down with another skillet<\/li>\n
- Chop strips against the grain.<\/li>\n
- Top tortillas with a couple slices of pork belly, chopped avocado, ancho chili roasted pineapple, pickled onions, and a sprinkle of queso fresco and cilantro.<\/li>\n
- Serve with lime wedges and preferably a margarita.<\/li>\n<\/ol>\n
for the Ancho Chili Roasted Pineapple<\/strong><\/p>\n\n- Heat oil in a medium skillet over medium high heat.<\/li>\n
- Add pineapple, sugar, and ancho chili powder and stir to coat.<\/li>\n
- Cook, stirring occasionally, for 4-5 minutes, until pineapple caramelizes with a nice golden brown color.<\/li>\n<\/ol>\n
for the Pickled Onions<\/strong><\/p>\n\n- Combine vinegar, water, sugar, and salt in a medium bowl.<\/li>\n
- Whisk together until sugar and salt is fully dissolved.
\nPlace onion in a jar or bowl (I like to use a mason jar).<\/li>\n - Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush.<\/li>\n
- Preferably, cover jar or bowl and place in the refrigerator for at least 1 day.<\/li>\n
- Pickled onions will last for a couple weeks stored in the refrigerator.<\/li>\n<\/ol>\n
Fajita Tacos<\/h2>\n
Ingredients<\/p>\n
\n- 2 LB Pork shoulder \/ Pork butt<\/li>\n
- Salt, pepper, garlic<\/li>\n
- 1\/2 C water<\/li>\n
- 1\/2 C white wine<\/li>\n
- 1 C cola<\/li>\n
- 2 bay leaves<\/li>\n
- 1 tsp tarragon<\/li>\n
- 1 tsp thyme<\/li>\n
- 1 tsp cumin<\/li>\n<\/ul>\n
Step by Step<\/p>\n
\n- Cut pork shoulder into large (about 3 inch) pieces<\/li>\n
- In Dutch oven, over medium-high heat sear meat on all sides<\/li>\n
- Set aside meat and add water and white wine to deglaze<\/li>\n
- Add all other ingredients, and return pork to the pan as well. OK to crowd the pot.<\/li>\n
- Simmer on stovetop 2 hours, or bake covered for 2 hours at 275\u00ba covered, and then 350\u00ba uncovered for 30 more minutes<\/li>\n
- Let cool for 30 minutes<\/li>\n
- Shred meat and put back in the baking juices<\/li>\n
- When ready to serve, place meat and juices in a glass bowl and serve along side of diced onion, cilantro, avocado, radishes and salsa<\/li>\n
- Serve with corn taco shells or small flour tortillas<\/li>\n<\/ol>\n
Alton’s Tacos<\/h2>\nThe meat info is good, but the taco seasoning is what got me. It sounds great.<\/div>\nAs far as the meat:<\/strong><\/span><\/div>\n\n- Dont use Hamburger – Can be any primal meat with up to 30% added fat<\/li>\n
- Don’t use Ground Meat – Can be any primal meat, but no added fat. They use fatty meat to begin with.<\/li>\n
- Don’t use Ground Chuck – This usually contains a lot of connective tissue<\/li>\n
- Don’t use Ground Round – This ends up being dry when it is cooked<\/li>\n
- Use Ground Sirloin – This is near the loin, so there is a lot of flavor. Ideally, find a piece with a lot of marbling, and ask the butcher to grind it for you.
\nFor the seasoning:<\/strong><\/span><\/li>\n- 2 TBL chili powder<\/li>\n
- 1 TBL cumin<\/li>\n
- 1 tsp coriander<\/li>\n
- 1\/2 tsp cayenne<\/li>\n
- 2 tsp kosher salt<\/li>\n
- 2 tsp corn starch (as a thickener)<\/li>\n
- 1 1\/2 tsp smoked paprika<\/li>\n
- 2 tsp Worcestershire
\nTo cook it all up:<\/strong><\/span><\/li>\n- Add 2 TBL butter to a cast-iron skillet<\/li>\n
- Add 1 diced tomato and saute<\/li>\n
- Near the end, add 2 cloves diced garlic<\/li>\n
- Add the sirloin and brown it<\/li>\n
- Then add the spices and 1\/2 C chicken broth<\/li>\n<\/ul>\n
Fried Fish Tacos<\/h2>\n
INGREDIENTS<\/strong><\/p>\n\n- Tilapia, Pollock, Bass or Cod – Something that is fairly mild
\nCorbina Sea Bass is a popular selection
\nCut into medium-thin strips about 3 inches long
\nSeasoned Dredge
\n<\/strong><\/li>\n- 1 tsp Cumin<\/li>\n
- 1 tsp ground paprika<\/li>\n
- 1 tsp ground oregano<\/li>\n
- 1 tsp Garlic powder<\/li>\n
- 1\/2 C AP flour<\/li>\n
- 1\/4 C cornmeal<\/li>\n
- 10 Ritz crackers<\/li>\n
- 1 tsp baking powder<\/li>\n
- 2 TBL corn starch<\/li>\n
- Salt to taste<\/li>\n
- Alt to above: Use 1.5 TBL
\nBatter<\/strong><\/li>\n- 1\/2 C of the Seasoned Flour just prepared<\/li>\n
- 1 egg<\/li>\n
- \u00b1 1\/2 C beer – batter should be like thick milk<\/li>\n
- 1 tsp Cholula<\/li>\n<\/ul>\n
FRIED FISH TACOS<\/strong><\/p>\n\n- Dredge the fish strips in the flour, then liberally in the mixture – let drip slightly<\/li>\n
- Put into canola oil at 350-360\u00ba for 3-4 minutes
\nOil is ready when a tortilla strip turns brown in about 15 seconds<\/li>\n<\/ol>\nBAKED FISH TACOS
\n<\/strong><\/p>\n\n- Dredge the fish strips in the mixture – let drip slightly<\/li>\n
- Put on greased baking sheet<\/li>\n
- Bake at 425\u00ba for 10-12 minutes<\/li>\n
- Also good on the grill<\/li>\n<\/ol>\n
SALSA OPTION and TOPPINGS<\/strong><\/p>\n\n- Individual toppings<\/strong> could include lime, avocado, mango, pineapple, papaya, cabbage, tomato, basil chiffonade, romaine chiffonade, cilantro ( medium chop )<\/li>\n
- You can also make Tomatillo Sauce<\/strong> using 1 C Miracle Whip, 1 grated Vidallia onion, 4-6 pieces of pickled jalape\u00f1o – diced, 1 tomatillo – washed and minced – chopped fresh cilantro, 1 tsp sugar, 1 tsp lime, 1\/4 C sour cream, salt and pepper to taste.<\/li>\n
- Serve on a small corn tortilla (warmed) with lettuce and Tomatillo Salsa<\/li>\n<\/ul>\n
\nSkirt Steak Tacos<\/h2>\n
INGREDIENTS<\/strong><\/p>\n\n- 1 LB skirt steak (cut into very thin strips)<\/li>\n
- Large flour tortillas<\/li>\n
- 1 TBL olive oil<\/li>\n<\/ul>\n
MARINADE<\/strong><\/p>\n\n- 3 TBL olive oil<\/li>\n
- 1 TBL Worcestershire<\/li>\n
- 1 onion (minced)<\/li>\n
- 5 cloves garlic (minced)<\/li>\n
- Tabasco to taste<\/li>\n<\/ul>\n
STEP BY STEP<\/p>\n
\n- Put strips of skirt steak into Zip Lock bag<\/li>\n
- Add marinade and refrigerate bag
\n– If marinading for 1 hour, agitate every 10 minutes.
\n– If marinading 4 or more hours, agitate about every hour.
\n– If marinating overnight, agitate hourly till bedtime, then just let rest overnight.<\/li>\n - Let come up to room temperature before cooking<\/li>\n
- When ready to cook, season both sides liberally with EVOO and salt
\nOne side will have more fat and marbling than the other
\nThat side goes up<\/li>\n - Cook quickly over very high heat ( 400-500\u00ba ) on an oiled cast iron grill pan (or the BBQ grill)
\nCook until completely browned, and until edges start to blacken
\nYou want this at least medium, NOT rare because of the fibers in the meat
\nCook about 2 minutes each side, then rotate 90\u00ba to get crosshatching
\nand cook about 1 minute more on each side.<\/li>\n - Let rest 10 minutes before cutting<\/li>\n
- Cut against the grain into thin strips – about 1\/4 inch<\/li>\n
- Roast tortillas over flame briefly or microwave for 10 seconds each
\nServe with toppings<\/li>\n<\/ol>\nTACO and FAJITA TOPPINGS<\/strong><\/p>\n\n- Sour Cream<\/li>\n
- Sauteed onion strips<\/li>\n
- Grilled green peppers<\/li>\n
- Shredded cheese<\/li>\n
- Lettuce (shredded)<\/li>\n
- Salsa (store-bought, or use the recipe here)<\/li>\n
- Avocado mixed with salt, pepper and lime juice (to taste)<\/li>\n
- Avocado<\/li>\n
- Black olives<\/li>\n<\/ul>\n
<\/strong><\/p>\nBeef Belly Tacos<\/h2>\n
Plate of Cow – Belly – or short ribs (same thing)
\nCut into 1 inch steaks, then into 2 inch strips, then into 2 inch cubes<\/p>\n
Add to Dutch oven
\n2 TBL lard or renderings from three strips of bacon
\nAdd cubes of meat and sear them on all sides
\nRemove cubes of meat, then add
\n1 onion minced – cook 5-7 minutes
\n6 cloves garlic – minced – cook another 30 seconds
\n2 TBL tomato paste and cook for about 3 minutes
\n1\/4 C chorizo and cook another 4-6 minutes
\nthen add
\n1 bottle beer
\n1\/2 C cider vinegar
\n3 dried Ancho chilies (seeds and stems removed) torn apart
\n3 bay leaves
\n2 tsp salt
\n2 tsp oregano
\n2 tsp cumin
\n1\/2 tsp black pepper
\n1\/2 tsp cinnamon
\n1\/2 tsp ground clove
\nBring liquid to a near boil
\nAdd thick slices of onion to elevate the meat – about 1\/2 inch thick
\nAdd meat onto tops of onion
\nBake at 350 degrees for about 3 hours<\/p>\n
Pull out beef and set aside
\nDrain braising liquid, retaining liquid – set aside to cool
\nPull out (in separate bowl) the chilies, big pieces of onion, garlic
\nPut solids into a blender
\nLadle out fats from the liquid
\nMeasure out about 1 cup of liquid and add it to the blender
\n– make up any difference with water
\nAdd juice from two limes
\nBlend all until nice and smooth
\nAdd the sauce back into the drained pot
\nShred the beef and add it also back into the pot with
\n2 diced Roma tomato
\n8 black olives – chopped
\n1 TBL capers
\n2 TBL golden raisins
\n1\/4 C chopped pineapple
\n==================<\/p>\n
Slaw Topping
\n1 C cider vinegar
\n1\/2 C water
\n1 TBL sugar
\n1 tsp salt
\n1 tsp dried oregano
\nShred 1 carrot, 1\/4 cabbage, 1 jalapeno and about 1\/4 onion
\nCoat in liquid and refrigerate 1 – 24 hours – overnight works well
\nDrain slaw, discarding the liquid
\nAdd 1 C fresh minced cilantro<\/p>\n
Heat up tortillas
\nTop with meat, slaw, and Queso fresco<\/p>\n
Other Recipes<\/h2>\n
![\"\"](\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/11\/FullSizeRender12.jpg\")
<\/a>Another good option
\nis to use slices of left-
\nover beef tenderloin.
\nPour melted blue cheese, butter and garlic over
\ntop and serve on a
\nflour or corn tortilla.
\nGarnish with cilantro
\nand chili flakes.<\/p>\n <\/p>\n
Banana Tacos with Chocolate Sauce<\/h2>\n
Banana \u201cTacos\u201d with Chocolate Sauce
\nServes 8 – 10<\/p>\n
Raw sugar in stainless steel pan
\nCook on medium high heat until dark brown
\nAs soon as it changes color, it is done
\nDon’t over cook or it will become brittle<\/p>\n
For a dessert, cut up bananas
\nPut in cinnamon and tequila
\nMix in a splash of cream<\/p>\n
Chocolate crepes
\nWhisk eggs, vanilla
\nSifted flour, sugar, ancho chili, cocoa powder
\nWhisk together
\nAdd melted butter and milk
\nStrain back into measuring cup
\nLet set 1 hour<\/p>\n
Chocolate sauce
\nAncho chili powder and shaved chocolate
\nPour over hot cream and coffee<\/p>\n
Build crepes and sprinkle with hazelnuts
\nDrizzle chocolate sauce
\nDust with powdered sugar<\/p>\n
…..<\/p>\n
Ingredients<\/p>\n
Tacos:
\n1\/2 cup all-purpose flour
\n1 tablespoon unsweetened cocoa powder
\n1\/4 cup granulated sugar
\n\u00bc teaspoon ancho chile powder
\n1\/8 teaspoon salt
\n1 cup whole milk
\n1 tablespoon unsalted butter
\n2 large eggs
\n1 tablespoon vanilla extract
\nBanana filling:
\n5 ripe bananas
\n1 teaspoon cinnamon
\n\u00bc cup tequila
\n3\/4 cup granulated sugar
\n\u00bc cup heavy cream, heated
\nChocolate Sauce:
\n8 ounces finely chopped semisweet or bittersweet chocolate
\n\u00bc teaspoon ancho chile powder
\n\u00bc teaspoon cinnamon
\n\u00bd cup heavy cream
\n\u00bc cup strong coffee
\n1 cup hazelnuts, toasted, skinned, and coarsely chopped<\/p>\n
Procedure<\/p>\n
Tacos: Sift together the flour, cocoa powder, sugar, chile powder, and salt. Set aside. In a small saucepan over low heat or in a non-metal container in the microwave, heat the milk and butter until the butter is melted. In a large bowl, whisk together the eggs and vanilla. Add the sifted dry ingredients to the eggs, whisking vigorously until well incorporated. Slowly pour the warm milk and butter mixture into the batter, whisking to mix well. Strain the batter through a fine sieve into a large measuring cup; allow to rest for 1 hour at room temperature. Heat a flat griddle to medium high heat, and using a ladle, and drop about 2 tablespoons of the batter onto the griddle, forming a 4-to 5-inch pancake. When bubbles begin to form, turn the pancake over, cook briefly, and then flip it onto a flat plate. Continue cooking and stacking the pancakes until the batter is gone. You should have about 18-20 pancakes. They can be cooled, wrapped well, and frozen at his point.<\/p>\n
Filling: Peel bananas; halve lengthwise and cut crosswise into \u00bd-inch pieces. Put bananas, cinnamon, and tequila in a large bowl and mix well. Heat a large, heavy skillet over high heat and add the sugar. Cook until sugar is melted and turns light brown; add cream and continue cooking until mixture is smooth. Add the banana mixture and saut\u00e9 until the bananas are softened and well caramelized.<\/p>\n
Chocolate Sauce: Put the chocolate, chile powder, and cinnamon in a medium bowl. Combine the cream and coffee in a glass measuring cup and heat in the microwave until boiling, about 1 minute. Pour cream mixture over the chocolate and let sit for one minute. Stir until smooth and put into a plastic squeeze bottle. It should be served warm but it will keep refrigerated for up to one week.<\/p>\n
Assembly: Place two pancakes on each dessert plate. Spoon equal portions of the banana filling on one half of each pancake. Sprinkle some chopped hazelnuts over the filling. Fold the other half of the pancake over to resemble a soft taco. Drizzle warm chocolate sauce over the tacos.<\/p>\n
Pork Belly Tacos<\/h2>\n
![\"FullSizeRender-25\"](\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/01\/FullSizeRender-25.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Taco Shells Use golden corn for hard tacos, and white corn tortillas for soft tortillas. Soften shell, fill, fold in half, secure with a toothpick and then fry. If you make a one-inch foil “log” you can use that to shape the taco. Fry the bottom “fold” for 30 seconds in peanut oil at 370\u00ba … Continue reading “Tacos – COLLECTION”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[196,177,171],"tags":[],"class_list":["post-7011","post","type-post","status-publish","format-standard","hentry","category-collection-index","category-book-lunches","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=7011"}],"version-history":[{"count":36,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7011\/revisions"}],"predecessor-version":[{"id":21171,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7011\/revisions\/21171"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=7011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=7011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=7011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAlternately use ground sirloin and brown it in a skillet<\/li>\n
Dallas Andrews’s Tacos al Pastor<\/h2>\n
Tacos al Pastor translates as Shepherd Tacos, so it is a very rustic, yet very flavorful taco.<\/p>\n Start with 1 lb pork butt cut into 1\/2 inch pieces Next day in a very hot skillet, add In researching this fantastic unique taco, I came across several other GREAT recipes.<\/p>\n INGREDIENTS<\/strong><\/p>\n for the Ancho Chili Roasted Pineapple<\/strong><\/p>\n for the Pickled Onions<\/strong><\/p>\n STEP BY STEP<\/strong><\/p>\n for the Ancho Chili Roasted Pineapple<\/strong><\/p>\n for the Pickled Onions<\/strong><\/p>\n Ingredients<\/p>\n Step by Step<\/p>\n INGREDIENTS<\/strong><\/p>\n FRIED FISH TACOS<\/strong><\/p>\n BAKED FISH TACOS SALSA OPTION and TOPPINGS<\/strong><\/p>\n INGREDIENTS<\/strong><\/p>\n MARINADE<\/strong><\/p>\n STEP BY STEP<\/p>\n TACO and FAJITA TOPPINGS<\/strong><\/p>\n <\/strong><\/p>\n Plate of Cow – Belly – or short ribs (same thing) Add to Dutch oven Pull out beef and set aside Slaw Topping Heat up tortillas <\/p>\n Banana \u201cTacos\u201d with Chocolate Sauce Raw sugar in stainless steel pan For a dessert, cut up bananas Chocolate crepes Chocolate sauce Build crepes and sprinkle with hazelnuts …..<\/p>\n Ingredients<\/p>\n Tacos: Procedure<\/p>\n Tacos: Sift together the flour, cocoa powder, sugar, chile powder, and salt. Set aside. In a small saucepan over low heat or in a non-metal container in the microwave, heat the milk and butter until the butter is melted. In a large bowl, whisk together the eggs and vanilla. Add the sifted dry ingredients to the eggs, whisking vigorously until well incorporated. Slowly pour the warm milk and butter mixture into the batter, whisking to mix well. Strain the batter through a fine sieve into a large measuring cup; allow to rest for 1 hour at room temperature. Heat a flat griddle to medium high heat, and using a ladle, and drop about 2 tablespoons of the batter onto the griddle, forming a 4-to 5-inch pancake. When bubbles begin to form, turn the pancake over, cook briefly, and then flip it onto a flat plate. Continue cooking and stacking the pancakes until the batter is gone. You should have about 18-20 pancakes. They can be cooled, wrapped well, and frozen at his point.<\/p>\n Filling: Peel bananas; halve lengthwise and cut crosswise into \u00bd-inch pieces. Put bananas, cinnamon, and tequila in a large bowl and mix well. Heat a large, heavy skillet over high heat and add the sugar. Cook until sugar is melted and turns light brown; add cream and continue cooking until mixture is smooth. Add the banana mixture and saut\u00e9 until the bananas are softened and well caramelized.<\/p>\n Chocolate Sauce: Put the chocolate, chile powder, and cinnamon in a medium bowl. Combine the cream and coffee in a glass measuring cup and heat in the microwave until boiling, about 1 minute. Pour cream mixture over the chocolate and let sit for one minute. Stir until smooth and put into a plastic squeeze bottle. It should be served warm but it will keep refrigerated for up to one week.<\/p>\n Assembly: Place two pancakes on each dessert plate. Spoon equal portions of the banana filling on one half of each pancake. Sprinkle some chopped hazelnuts over the filling. Fold the other half of the pancake over to resemble a soft taco. Drizzle warm chocolate sauce over the tacos.<\/p>\n Taco Shells Use golden corn for hard tacos, and white corn tortillas for soft tortillas. Soften shell, fill, fold in half, secure with a toothpick and then fry. If you make a one-inch foil “log” you can use that to shape the taco. Fry the bottom “fold” for 30 seconds in peanut oil at 370\u00ba … Continue reading “Tacos – COLLECTION”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[196,177,171],"tags":[],"class_list":["post-7011","post","type-post","status-publish","format-standard","hentry","category-collection-index","category-book-lunches","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=7011"}],"version-history":[{"count":36,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7011\/revisions"}],"predecessor-version":[{"id":21171,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7011\/revisions\/21171"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=7011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=7011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=7011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>I first experienced this style taco at the food truck of Taqueria 5 in Connecticut, of all places.<\/p>\n
\nMix with 1 can pineapple pieces
\n1 white onion – julienne slices
\n1 handful of cilantro
\n3 cloves minced garlic
\n1 minced pasilla or poblano pepper
\n1 tsp ground chili or poblano paste or Adobo
\n1\/2 tsp cumin
\n1\/2 tsp oregano
\nsalt and pepper to taste
\n1\/4 C EVOO
\nPut into zip lock back and marinate overnight<\/p>\n
\nthe (drained) pork mixture
\n1\/2 C orange juice
\n1 minced tomatillo
\nWhen cooked (about 10 minutes) serve in corn tortillas with slices of lime<\/p>\n\n
Crispy Pork Belly Tacos<\/h2>\n
\n
\n
\n
\n
\nIf you want perfectly clean slices: cool pork belly completely<\/li>\n
\nRefrigerate until cold.<\/li>\n\n
\n
\nPlace onion in a jar or bowl (I like to use a mason jar).<\/li>\nFajita Tacos<\/h2>\n
\n
\n
Alton’s Tacos<\/h2>\n
\n
\nFor the seasoning:<\/strong><\/span><\/li>\n
\nTo cook it all up:<\/strong><\/span><\/li>\nFried Fish Tacos<\/h2>\n
\n
\nCorbina Sea Bass is a popular selection
\nCut into medium-thin strips about 3 inches long
\nSeasoned Dredge
\n<\/strong><\/li>\n
\nBatter<\/strong><\/li>\n\n
\nOil is ready when a tortilla strip turns brown in about 15 seconds<\/li>\n<\/ol>\n
\n<\/strong><\/p>\n\n
\n
\nSkirt Steak Tacos<\/h2>\n
\n
\n
\n
\n– If marinading for 1 hour, agitate every 10 minutes.
\n– If marinading 4 or more hours, agitate about every hour.
\n– If marinating overnight, agitate hourly till bedtime, then just let rest overnight.<\/li>\n
\nOne side will have more fat and marbling than the other
\nThat side goes up<\/li>\n
\nCook until completely browned, and until edges start to blacken
\nYou want this at least medium, NOT rare because of the fibers in the meat
\nCook about 2 minutes each side, then rotate 90\u00ba to get crosshatching
\nand cook about 1 minute more on each side.<\/li>\n
\nServe with toppings<\/li>\n<\/ol>\n\n
Beef Belly Tacos<\/h2>\n
\nCut into 1 inch steaks, then into 2 inch strips, then into 2 inch cubes<\/p>\n
\n2 TBL lard or renderings from three strips of bacon
\nAdd cubes of meat and sear them on all sides
\nRemove cubes of meat, then add
\n1 onion minced – cook 5-7 minutes
\n6 cloves garlic – minced – cook another 30 seconds
\n2 TBL tomato paste and cook for about 3 minutes
\n1\/4 C chorizo and cook another 4-6 minutes
\nthen add
\n1 bottle beer
\n1\/2 C cider vinegar
\n3 dried Ancho chilies (seeds and stems removed) torn apart
\n3 bay leaves
\n2 tsp salt
\n2 tsp oregano
\n2 tsp cumin
\n1\/2 tsp black pepper
\n1\/2 tsp cinnamon
\n1\/2 tsp ground clove
\nBring liquid to a near boil
\nAdd thick slices of onion to elevate the meat – about 1\/2 inch thick
\nAdd meat onto tops of onion
\nBake at 350 degrees for about 3 hours<\/p>\n
\nDrain braising liquid, retaining liquid – set aside to cool
\nPull out (in separate bowl) the chilies, big pieces of onion, garlic
\nPut solids into a blender
\nLadle out fats from the liquid
\nMeasure out about 1 cup of liquid and add it to the blender
\n– make up any difference with water
\nAdd juice from two limes
\nBlend all until nice and smooth
\nAdd the sauce back into the drained pot
\nShred the beef and add it also back into the pot with
\n2 diced Roma tomato
\n8 black olives – chopped
\n1 TBL capers
\n2 TBL golden raisins
\n1\/4 C chopped pineapple
\n==================<\/p>\n
\n1 C cider vinegar
\n1\/2 C water
\n1 TBL sugar
\n1 tsp salt
\n1 tsp dried oregano
\nShred 1 carrot, 1\/4 cabbage, 1 jalapeno and about 1\/4 onion
\nCoat in liquid and refrigerate 1 – 24 hours – overnight works well
\nDrain slaw, discarding the liquid
\nAdd 1 C fresh minced cilantro<\/p>\n
\nTop with meat, slaw, and Queso fresco<\/p>\nOther Recipes<\/h2>\n
<\/a>Another good option
\nis to use slices of left-
\nover beef tenderloin.
\nPour melted blue cheese, butter and garlic over
\ntop and serve on a
\nflour or corn tortilla.
\nGarnish with cilantro
\nand chili flakes.<\/p>\nBanana Tacos with Chocolate Sauce<\/h2>\n
\nServes 8 – 10<\/p>\n
\nCook on medium high heat until dark brown
\nAs soon as it changes color, it is done
\nDon’t over cook or it will become brittle<\/p>\n
\nPut in cinnamon and tequila
\nMix in a splash of cream<\/p>\n
\nWhisk eggs, vanilla
\nSifted flour, sugar, ancho chili, cocoa powder
\nWhisk together
\nAdd melted butter and milk
\nStrain back into measuring cup
\nLet set 1 hour<\/p>\n
\nAncho chili powder and shaved chocolate
\nPour over hot cream and coffee<\/p>\n
\nDrizzle chocolate sauce
\nDust with powdered sugar<\/p>\n
\n1\/2 cup all-purpose flour
\n1 tablespoon unsweetened cocoa powder
\n1\/4 cup granulated sugar
\n\u00bc teaspoon ancho chile powder
\n1\/8 teaspoon salt
\n1 cup whole milk
\n1 tablespoon unsalted butter
\n2 large eggs
\n1 tablespoon vanilla extract
\nBanana filling:
\n5 ripe bananas
\n1 teaspoon cinnamon
\n\u00bc cup tequila
\n3\/4 cup granulated sugar
\n\u00bc cup heavy cream, heated
\nChocolate Sauce:
\n8 ounces finely chopped semisweet or bittersweet chocolate
\n\u00bc teaspoon ancho chile powder
\n\u00bc teaspoon cinnamon
\n\u00bd cup heavy cream
\n\u00bc cup strong coffee
\n1 cup hazelnuts, toasted, skinned, and coarsely chopped<\/p>\nPork Belly Tacos<\/h2>\n
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"