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Post by SunnySmile on Oct 16, 2014 5:09:26 GMT
Do you use store bought crunchy shells, steam or fry your own? What do you typically use for your protein? How do you dress it up? I'm bored with my taco seasoned hamburger with cheese, lettuce, tomatoes in a soft flour tortilla. Just curious how you all go about it!
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Post by chaosisapony on Oct 16, 2014 5:20:26 GMT
I make mine just like it sounds you do yours so I probably won't be much help. I use ground beef and a packet of taco seasoning (I prefer Lawry's) and add tomatoes and cheese, sometimes lettuce but usually not, and a soft flour tortilla I warm on the stove. Lately though I've realized all I actually like out of the taco are the meat and tomato and I have just sat down with a bowl of taco meat and tomatoes a few times LOL.
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Post by underwatermama on Oct 16, 2014 5:32:21 GMT
Pretty much like you do. Occasionally (due to calorie consumption), dh will fry up corn tortillas into shells and they are awesome. Also sometimes I add sour cream if I have some in the house.
Have you tried the TortillaLand flour tortillas? They are uncooked when you buy them and you heat/cook them on a griddle for a much fresher taste. They have the jumbo packs of these at Costco or smaller packs at Safeway.
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Post by SunnySmile on Oct 16, 2014 5:37:53 GMT
Oh yes, sour cream. I didn't have any last time I made tacos and the tacos weren't as good. I've heard those tortillas at Costco are pretty good, I will have to look for them. I have gotten tortillas from the Mexican market too because they are nice and fresh.
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Post by lorieann13 on Oct 16, 2014 5:46:01 GMT
Most of the time I fry my own shells. I can do a lot of shells for $1. If I am in a pinch, I will get gf hard shells.
I use either ground turkey or boiled shredded chicken for meat. I make a sauce using a small can of tomatoe sauce, dash of Worecestershire sauce, and seasonings like cumin, chili powder, garlic powder, onion powder, paprika, etc. Also add some water.
For toppings its usually a combo of:
Green onion Black olives Roasted corn Salsa Lettuce Cheese Cherry tomatoes Sauteed sweet onion and bell peppers Avacado slices or guacamole Pineapple Black beans Yvonne's mexican rice Nacho cheese sauce
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Jili
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Jun 26, 2014 1:26:48 GMT
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Post by Jili on Oct 16, 2014 5:50:48 GMT
I usually make pretty basic beef tacos, with crunchy shells (Trader Joes are my favorite). I get bored with those, too. My family however, does not.
My favorite taco dish, however, is Rachel Ray's taco bowls recipe. You make your own seasoned beef using cumin & chile powder (I use a can of green chiles rather than jalapenos in mine). No packet (which my family loves for some reason, but not me). Then you make a simple guac salad, and put it all in a bowl with some crushed tortilla chips. It is honestly one of my favorite meals, and a much easier way to eat tacos than trying to deal with breaking shells and fillings falling all over the place.
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J u l e e
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Jun 28, 2014 2:50:47 GMT
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Post by J u l e e on Oct 16, 2014 12:08:30 GMT
I'm a vegetarian, so we make our tacos with black beans. I make my own salsa verde, but you could easily use a jar of it. I make a large batch and freeze it in 3/4 c. servings. Mix the salsa verde with black beans (1.5 cups if you cook your own or a can of rinsed) and heat it up in a sauce pan. SO GOOD! And my husband, who is not a vegetarian, prefers black bean tacos to ground beef.
Then I use regular crunchy shells (I actually like the box of Taco Bell!) and shredded lettuce, tomatoes, colby-jack cheese, and sliced black olives.
ETA - The shells HAVE to be warmed in the oven!
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Deleted
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May 2, 2024 6:27:59 GMT
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Post by Deleted on Oct 16, 2014 12:12:55 GMT
I was bored with ours, so I've been experimenting. The most successful filling had ground meat (low fat turkey or beef) with corn, penzey's taco seasoning, and finely chopped greens (a mix of kale and chard.) It tasted wonderful and it had a little more fiber from the vegetables.
My family likes soft flour tortillas, but I don't care for them. I just make mine into a taco salad and use up all the lettuce.
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Post by Miss Ang on Oct 16, 2014 12:51:17 GMT
Tacos is one of those last minute, throw together meals for us; something we have on a night we're rushing or feeling lazy. I always use ground beef (ground turkey does not make a good taco, IMO) and a packet of taco seasoning. I prefer Taco Bell or Old El Paso (I usually buy the reduced sodium). I set out some salsa, lettuce, tomato and onion if I have it, shredded cheese, and sour cream. I have a package of soft tortillas and a package of hard shells. Everyone grabs what they want. Sometimes I have tortilla chips and someone might make nachos. Sometimes I just make it into a salad and use the salsa as "dressing". Typically I have everything sitting on the counter and everyone makes their version of tacos in an assembly line.
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dylniksmor
Junior Member
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Aug 1, 2014 14:14:18 GMT
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Post by dylniksmor on Oct 16, 2014 13:03:39 GMT
Ground beef with some sort of taco seasoning in a flour tortilla. Shredded lettuce, sometimes tomatoes, sour cream, and you must -must- add cilantro and fresh squeezed lime juice. No cheese. Yum, we are actually having it tonight.
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Post by anxiousmom on Oct 16, 2014 13:06:07 GMT
Like others, tacos are a quick meal for us.
I use ground turkey with the seasoning and always have refried beans as well. Add-ons like lettuce, onions, cheese, sour cream, yellow rice...etc. on top. We change up the "wrap" with soft shells and hard shells. I prefer to have a flat crunchy surface, so I tend to break the hard shells in half-tostada like.
Sometimes we make a salad with all the toppings as part of the salad, and the shells broken up and used as a topping.
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tiffanytwisted
Pearl Clutcher
you can check out any time you like, but you can never leave
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Jun 26, 2014 15:57:39 GMT
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Post by tiffanytwisted on Oct 16, 2014 13:07:07 GMT
I pretty much do what you do, but I will switch out the beef for tilapia once in a while. Nothing too thrilling - sorry!
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Post by Crack-a-lackin on Oct 16, 2014 13:11:19 GMT
I'm a vegetarian, so we make our tacos with black beans. I make my own salsa verde, but you could easily use a jar of it. I make a large batch and freeze it in 3/4 c. servings. Mix the salsa verde with black beans (1.5 cups if you cook your own or a can of rinsed) and heat it up in a sauce pan. SO GOOD! And my husband, who is not a vegetarian, prefers black bean tacos to ground beef. Then I use regular crunchy shells (I actually like the box of Taco Bell!) and shredded lettuce, tomatoes, colby-jack cheese, and sliced black olives. ETA - The shells HAVE to be warmed in the oven! Have you purchased jarred salsa Verde? If so, what brand would you recommend? I bought one once and hated it (can't remember what brand) and I've been wanting to try it again but I'm a little hesitant now. Would you share your recipe? I make red salsa all the time, and tomatillo salsa, but I haven't tried a true salsa verde.
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Deleted
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May 2, 2024 6:27:59 GMT
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Post by Deleted on Oct 16, 2014 13:13:26 GMT
Do you use store bought crunchy shells, steam or fry your own? What do you typically use for your protein? How do you dress it up? I'm bored with my taco seasoned hamburger with cheese, lettuce, tomatoes in a soft flour tortilla. Just curious how you all go about it! We use Julio's seasoned tortilla chips as a base. For beef tacos, I do the meat with onions, seasonings, a can or two of Rotel and black beans. Let it reduce until it's thick and hearty...not soupy.
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Post by kmk1112 on Oct 16, 2014 13:16:23 GMT
I don't like ground beef very much, so I usually make either chicken, pork or fish soft tacos. For Chicken, I poach the chicken in water seasoned with taco seasoning, then shred it. Pork I buy pork carnitas from Trader Joe's. For fish, I sautee tilapia and then break it into smaller chunks.
For all 3 of those, I like to make a chipotle sauce, I use sour cream and the sauce from a can of adobo chiles in chipotle sauce and mix it to taste, more sauce = spicier.
I also like cole slaw on them, especially on the pork and fish, not as much on the chicken.
I use soft taco shells.
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amom23
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Jun 27, 2014 12:39:18 GMT
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Post by amom23 on Oct 16, 2014 13:18:37 GMT
Sometimes instead of beef we have chicken tacos. I just put some frozen chicken breasts in the crockpot with a jar of salsa and a packet of seasoning and cook on low all day. Sometimes I will add in a can of black beans towards the end. Then it's just regular toppings.
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~Susan~
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Post by ~Susan~ on Oct 16, 2014 13:35:34 GMT
I got tired of fooling with the hard taco shells, so now we do more of a taco salad. I brown a couple of pounds of ground beef with a teaspoon each of paprika, chilli powder, and cumin. I also dice up an onion and throw that in there. Our add ons are usually lettuce, tomato, sour cream, salsa, homemade guacamole, black olives, shredded sharp cheddar cheese and sometimes refried beans or rice.
Then we just eat Santitos corn chips along with it to give it some crunch. It is one of my families favorites.
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Post by honeyb on Oct 16, 2014 13:44:52 GMT
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akathy
What's For Dinner?
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Jun 25, 2014 22:56:55 GMT
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Post by akathy on Oct 16, 2014 13:47:50 GMT
I fry white corn tortillas for shells. Brown hamburger, onions, garlic with salt and pepper. Add quite a bit of cumin, (I hate the taste of taco seasoning packages, too preservative-y for me) 1 shredded potato and enough salsa to bind it together. Cook for a bit until potato is done, serve in shells with shredded muenster cheese, lettuce, tomato and whatever else that strikes your fancy.
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ginacivey
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refupea #2 in southeast missouri
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Jun 25, 2014 19:18:36 GMT
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Post by ginacivey on Oct 16, 2014 13:50:00 GMT
I fry corn tortillas
only way my family will eat them
the crunchy, in the box, shells are gross (IMO)
gina
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J u l e e
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Jun 28, 2014 2:50:47 GMT
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Post by J u l e e on Oct 16, 2014 13:58:37 GMT
Have you purchased jarred salsa Verde? If so, what brand would you recommend? I bought one once and hated it (can't remember what brand) and I've been wanting to try it again but I'm a little hesitant now. Would you share your recipe? I make red salsa all the time, and tomatillo salsa, but I haven't tried a true salsa verde. I've not tried a jarred version. I have heard that the Archer's Farm salsa verde sold at Target is great. I've actually never eaten any salsa verde other than the recipe I make. So I don't know if you consider this tomatilla salsa or true salsa verde. I don't even remember where I got this recipe. But it is so silly easy to make, and ends up so much cheaper than buying a bunch of jars, that once you make it for yourself, you probably won't want to buy it. I use fresh poblano peppers and just pull the stems off after they're roasted. I don't peel or seed them. I'm lazy. Everything goes into the food processor and then I pour it into containers and put in the freezer. It smells amazing while everything is roasting! Roasted Tomatillo Salsa Verde Makes 4-5 cups Ingredients • 2 lbs. tomatillos, husks & stems removed • 4 garlic cloves • 1 medium onion • 1/2 lb. Anaheim green chile peppers; may substitute other large green chiles such as New Mexico or poblano; or, use 2 4-oz cans chopped green chiles from the Mexican aisle of the grocery store • 2 small or 1 large jalapeno • 1/2 cup cilantro, loosely packed • 1 teaspoon cumin • 1 teaspoon black pepper • 1 teaspoon white pepper • 1 teaspoon dried oregano (preferably Mexican) • 1 teaspoon kosher salt • 2 T cider vinegar • 1/4 cup lime juice Directions OVEN ROASTING: Preheat oven to 500 degrees. Place veggies in single layer on foil-lined baking sheet. Bake 15-20 minutes until tomatillos & peppers are charred, softened, and oozing juices. PEEL, STEM & SEED the green chiles. Stem & seed the jalepenos (skin can be left on); or leave seeds if hotter salsa is desired. Leave skin on tomatillos. BLEND INGREDIENTS: Add roasted veggies (including juices that collected after roasting) and remaining ingredients to a blender or food processor; blend until desired consistency--anywhere from slightly chunky to pureed. Store in refrigerator for up to 2 weeks. TO FREEZE, transfer salsa to freezer-safe containers and freeze for up to 6 months. Allow at least 1/2" headspace for expansion when frozen. Nutritional Info. for 1/4 cup portion of salsa verde: 23 calories, .5 g fat, 4.4g carbs, 1.3g fiber, 6g protein; Weight Watchers PointPlus: 0
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Post by songbird on Oct 16, 2014 14:00:01 GMT
I make mine with either chicken or stew meat that I throw in the crockpot in the morning. The recipe is actually for chimichangas, but we just use the meat for tacos because I don't want the calories from making actual fried chimichangas. The recipe is so, so good and a staple in our house. Once in a while if I am in a pinch, I will use ground beef, but rarely. We always have refried beans, lettuce, tomato, cheese and sour cream as well as some rice on the side. Yum!
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J u l e e
Drama Llama
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Jun 28, 2014 2:50:47 GMT
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Post by J u l e e on Oct 16, 2014 14:00:11 GMT
And now I think I need to start frying my own corn tortillas. Will someone tell me how? (And I realize how stupid that request sounds.)
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Post by *KAS* on Oct 16, 2014 14:00:44 GMT
My tacos are boring, and usually end up in the form of a taco salad. Nothing I do stands out from anything here. That said, growing up there was a local place called Papa Chico's we used to LOVE going there for tacos. On one night a week it was taco night and they served some sort of flour chips - they were fried but flour and not corn based? And their tacos were so good too - also some sort of a 'soft shell' taco but it was fried, and the meat and cheese was melted perfectly. And the meat was seasoned a bit, but NOT with any sort of taco seasoning. I miss that place. And wish I could figure out their recipe. (truth be told, I haven't been there in probably 20 years. I might be remembering them much better than they actually were!)
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Post by tania7424 on Oct 16, 2014 14:02:53 GMT
I use this recipe for baked tacos. We like them so much better. And I use 90/10 beef.
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Post by johna on Oct 16, 2014 14:06:18 GMT
we do what we call taco bar here. I brown the ground beef and use a packet of seasoning and then we pick how we want it, with just me and dh we normally use tortilla chips and pile on the seasoned beef, refried beans, and then our toppings. We like to put queso cheese from a jar, heated up, on top . I hate it when I forget sour cream because it is so much better with it than without.
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Post by lorieann13 on Oct 16, 2014 14:32:08 GMT
And now I think I need to start frying my own corn tortillas. Will someone tell me how? (And I realize how stupid that request sounds.) I heat up veg oil over medium heat. Gently lay it flat into the hot oil. When it begings to bubble I use the tongs to grab one end and fold over. As it begins to set I use the tongs to hold open the inside to create that pocket. Once golden brown, take it out and lay it on paper toweling to dry off. Eta I also make my tostada shells this way
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ginacivey
Pearl Clutcher
refupea #2 in southeast missouri
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Jun 25, 2014 19:18:36 GMT
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Post by ginacivey on Oct 16, 2014 14:35:06 GMT
i do it exactly like that ^^^ and it takes about 30 seconds per torilla...total. take them out before you think they are done.
and you can fry the small flour tortillas too
gina
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Post by bc2ca on Oct 16, 2014 15:04:58 GMT
Fish/seafood tacos are the favorite here (tilapia, shrimp or langostino) with cabbage & jicama slaw and lime white sauce in soft tortillas. Occassionally I'll use shredded chicken with grilled onions & peppers, cheese & sour cream (more like a fajita but we call them tacos ).
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Deleted
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Post by Deleted on Oct 16, 2014 15:09:22 GMT
We use ground beef or chicken and I add my homemade taco seasoning. For the tortillas we fry corn tortillas, let it fry flat just until the tortilla bubbles up slightly, fold in half and fry on each side for 5-10 seconds. Your oil needs to be hot for this!We usually top them with finely shaved lettuce, fresh pico de gallo, and avocado.
For the chicken tacos, I prepare the cooked chicken with half a chopped onion, salt, chicken base powder, and about 1 tbsp of achiote paste. Cover the chicken in water and cook until the water is evaporated. For the tortillas I make my shell out of maseca flour and water. They are made smaller than regular corn tortillas. Make the dough into balls, flatten and fry on both sides. They will puff up. These are actually called chicken salbutes, I grew up in Belize and I believe this is a Mayan dish.
Once the salutes are done you top them with the chicken, raw cabbage that is sitting in a mixture of water with some vinegar added (3:1 roughly) and fresh chopped tomatoes. So good!
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