Tacos
Yucatecan Tacos

• 1 lb Ground Beef
• 2 tsp chili powder
• 1/2 to 1 tsp dried red pepper flakes
• 1/2 tsp dried oregano
• 1 tsp salt
• 1 tsp cornstarch
• 1 tsp cumin
• 1 tsp garlic powder or 1 clove of garlic
• 1/2 yellow onion, finely diced
• 1/4 cup water

 >> Place all spices in a small bowl chili powder through garlic, mix.
 >> Crumble Ground Beef into a hot skillet, add onion and garlic. Cook until meat is browned and onions are soft.
 >> Once meat and onions are cooked, pour off any excess fat. Add water and spices to the pan and lower heat to a simmer.
 >> Simmer about 15 minutes or until sauce thickens.
 >> While taco meat is simmering set out shredded cheese (or quick! shred the cheese!), lettuce, pico de gallo, sour cream and either corn taco shells or four tortillas.
PICACHO GROUND BEEF TACOS

2 pounds Ground Beef
2 tablespoons vegetable oil
2 cups beef broth
1 cup canned tomatoes, undrained
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons canned diced green chiles
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt

12 soft flour tortillas or crispy shells
3 lettuce leaves, shredded
1 large tomato, diced
1 cup Pepper Jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup Salsa Fresca (recipe follows)

In a large pot, add the oil and brown and drain the Ground Beef. Add the beef broth, tomatoes, onion, garlic and chiles; bring to a boil. Reduce the heat, cover and simmer 30 minutes.

Add the cumin, oregano, and salt. Simmer for another 15 minutes.

Place the beef mixture in with some lettuce, tomato, Pepper Jack and cheddar cheese and top with the Salsa Fresca.
Serves ??
Taco bars are a good way to feed a crowd, setting out various toppings and letting kids and adults make their own. Or make Taco Night extra cool by spreading refried beans or queso over one side of a flour tortilla then wrapping it around the outside of a corn tortilla before you fill it with taco stuff. If you want to make a big jar of this mixture so you just have to scoop it out it’s about 2 generous tablespoons per 1 lb of meat.
Everybody knows how to make tacos: brown the meat, add the 'packet' and water, serve. If you want a good taco recipe that uses spices from the cabinet, or if you act crazy like me and make your own taco packets... keep reading!
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Easy Link To: 3 Authentic Pico de Gallo Recipes
Albóndigas -- Meatballs
Amarillo, mole de -- orange mole
Anca de rana -- frog legs
Antojitos-- This is a loose term for the popular snacks found on every street corner of Mexico. Most but not all are made of masa and are the foods most foreigners ask for when they want to eat Mexican food - tamales, tacos, burritos, enchiladas and related dishes.
Arroz A La Española -- Spanish rice
Arroz Con Pollo -- Chicken with rice
Botana-- An appetizer usually served with drinks
Avena -- liquid porridge with cinnamon
Barbacoa -- barbecued meat
Burrito -- Made using large, warmed flour tortillas. They are stuffed with guacamole, tomatoes, onions, beans, cheese and either carne asada (grilled, marinated steak), shredded beef or chicken, carnitas (pork), or fish
Caldillo -- Poor man's stew made of ground beef, raw potatoes, and seasonings
Caldo -- soup, broth
Carne Adovada -- Pork steak marinated in chile sauce, then roasted or pan fried. Usually served with Spanish rice and refried beans.
Carne Asada -- Made from skirt or flank steak, marinated in lime and orange juice with oregano, salt and onions. It is grilled in strips over a hot fire, then diced and served in either soft tacos or burritos with an array of Mexican condiments
Carnitas -- Originated in the state of Michuacán are made from pork simmered in fruit juices. Sometimes carnitas are baked in the oven; sometimes they are deep fried. They’re served in either soft tacos or burritos with an array of Mexican condiments
Ceviche -- Made from raw fish, marinated until “cooked” in lime juice. It is then combined with tomatoes, onions, chiles and spices and served with chips or saltine crackers as an appetizer
Chalupas -- Meaning "little boats," is a fried corn tortilla topped with shredded chicken or beans, cheese, tomatoes, guacamole and salsa
Chapulines -- grasshoppers roasted with garlic, lemon and lots of salt
Chauquehue -- Blue corn meal much thicker than atole. Served with red chile with pork or spareribs in place of potatoes or rice.
Chicharrones -- (Cracklings) Deep fried pork rinds. They’re a favorite snack (like potato chips) in Mexico
Chilaquillas -- Called tortilla hash or poor man's dish. Includes leftover tortillas fried until crisp and combined with chile, eggs, jack or sharp cheddar cheese and red chile sauce
Chile Con Queso -- Melted cheese dip seasoned with chile and served with tostados
Chiles en nogada -- stuffed chiles with a walnut/cheese sauce
Chile Rellenos -- Green chiles stuffed with cheese or meat, dipped in a cornmeal batter and deep-fat fried
Chiles rellenos de picadillo -- Chile Rellenos stuffed with ground beef
Chimichanga -- Deep-fried meat-filled burritos
Enchilada -- Made from corn tortillas, lightly fried in oil, then stuffed with cheese, onions and most frequently, shredded beef of chicken. They can be made vegetarian, or even stuffed with pork, shrimp or lobster. They are then rolled, heated and smothered in sauce, topped with melted cheese and sometimes sour cream
Enmoladas -- tortillas dipped in mole negro sauce
Fajitas-- Fajitas are a fun, festive dish made with marinated steak, chicken, shrimp or mushrooms. They are then grilled on a sizzling hot skillet or comal with onions, tomatoes, bell peppers and other chiles and served with flour tortillas burrito-style.
Flautas -- Meaning "flute," a taco variation; Flautas are made from either corn or flour tortillas, filled with shredded beef or chicken, rolled into a thin cylinder and deep fried, and often topped with guacamole
Garnachas -- stuffed (eg. beef) and fried mini-corn tortillas
Gazpacho -- A cold vegetable soup with a meat broth or tomato juice base containing a variety of raw vegetables
Gorditas -- fried, extra thick tortillas with sauce and cheese
Guacamole -- Avocado salad served as a dip or on lettuce as a salad, or ingredient in many other dishes
Guisado -- stew
Huaraches -- oval corn tortilla with cheese, cream and meat
Huevos Rancheros -- Served in several ways, but generally is a fried egg on a corn tortilla and topped with a special green chile sauce with onions and tomatoes. Sometimes served with red or green enchilada sauce and garnished with lettuce and cheese.
Huevos motuleños -- rich breakfast with beans, fried egg, tomato sauce, peas... on tortillas
Jamoncillo -- Cream Candy Condensed milk used as a spread or ice cream topping.
Lima, Sopa de -- Soup with chicken, rice, tostada and lime
Memelitas -- Tortillas con grasa de puerco
Menudo -- Menudo is a robust, fairly spicy soup that is supposed to cure hangovers. Its key ingredients are tripe, hominy, onions and spices.
Mole -- Mole is a highly complex, dark sauce made from chiles, nuts, spices, fruits, vegetables, chocolate and seasonings. It takes a great deal of time and loving care to prepare and is served as a sauce in beef and chicken dishes for special occasions and holidays in Mexico.
Mole adobo -- sauce with cumin and oranges
Mole oaxaqueno -- sweeter mole which contains almonds as well
Mole pipian -- see pipian
Mole poblano -- classic mole
Mole verde -- green mole
Molletes -- Sweet anise seed rolls. Usually accompanied by Mexican chocolate
Molote -- mix of corn, chorizo and potato
Nachos -- An hors d'oeuvre or meal of tostados topped with a variety of toppings jack cheese, sour cream, guacamole, diced tomatoes and jalapeño chile to name a few
Nenguijuti Zoque -- meat in red, mild sauce with ginger
Omlete de huevo -- omlette
Paella -- A classic dish combining rice and a variety of both meat and seafood
Pastor, Al -- Kebob style roasted pork meat
Pibil -- orange, garlic & cumin sauce
Pipián -- a sauce made of pumpkin seed, chile and spices
Pok chuk -- pork in achiote sauce
Pozole -- Hominy stew made with dried lime-treated corn and combined with pork and seasonings
Quesadillas -- Made in a number of different ways, buy always with cheese filling. Usually a folded corn tortilla with a chile and jack cheese filling, fried quickly over high heat
Queso Fresco-- A tangy, crumbled cheese made with sweet milk and rennet tablets. It is allowed to set until it can be separated from the curd. Served with sugar, syrup, or preserves as a dessert, sliced with salsa as a botana or sprinkled on soups or antojitos. Feta is about the best substitute
Sincronizadas -- wheat tortilla sandwiches with ham and cheese
Sopa Azteca -- soup with tortilla chips, avocados and spices
Sopa de Lima -- soup with chicken, rice, tostada and lime
Sopapillas -- Puffy, crisp, deep-fried bread garnished with powdered sugar and served with honey as a dessert. May also be stuffed with refritos or meat and topped with chile sauce, cheese, and lettuce
Taco -- There are two types of tacos: fried and soft. Both are made with corn tortillas. Fried tacos and lightly fried, folded in half and stuffed with either shredded beef or chicken. Then they’re topped with lettuce, tomatoes, cheese and a little salsa fresca. Soft tacos are not fried. The tortillas are warmed and stuffed, with either carne asada (grilled, marinated steak),
carnitas (pork) or fried fish
Tamal (plural is tamales) Tamales -- Tamales are made from masa dough filled with meat, vegetables and spices (or fruit)
and wrapped in a corn husk (or banana leaf) and steamed until hot
Tamal de bola -- tamales with pork and tomato sauce
Taquitos -- (Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried
Tazajo con pepita -- stew in a bread-like sauce of pumpkin seeds
Torta -- Stiffly beaten eggs leavened with baking powder and seasoned with salt and oregano, then deep fried. Served during Lent with chile or with a chile sauce as a meat substitute
Tortas -- Mexican sandwiches made from a bolillo (or hard Mexican roll) cut in half and layered inside with tomatoes, avocados
or guacamole and carne asada, shredded beef or chicken, cheese and salsa
Tortitas -- fried potato pancakes
Tostadas -- Open-faced taco
Tostadas Compuestas -- Corn tortilla cups filled with chile con carne topped with shredded lettuce, chopped tomatoes, and grated cheese
Tostados -- Similar to fried tacos, except that they are served on a fried flat corn tortilla and topped with a layer of beans, shredded beef or chicken, lettuce, tomatoes, cheese, avocado and salsa
Mexican Cooking Terminology

MEXICAN and SOUTHWESTERN DISHES
100s Mexican Cooking Terminology
MEXICAN and SOUTHWESTERN DISHES
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