What are your favourite taco fillings?
I just spent the last 2 weeks making pizzas from the favorite pizza toppings thread:
-and want to move onto something smaller that fits more easily into my mouth..
Any favorite taco fillings?
Chris of Chow
re: helmut fig newton
For you Chris of Chow, my pleasure!
4 ripe avocados
1/2 red onion, small diced
1/2 tsp salt
¼ tsp cumin powder
1 jalapeno pepper, seeded and diced
Place avocados, onion and jalapeno pepper in a large bowl. Use a fork to mash avocado and mix everything together well. Fold in cumin powder, squeeze in lime juice and sprinkle with salt.
Into the shell in this order:
Ground beef browned till crispy
Tabasco, generously sprinkled
On a crunchy corn shell
That's it. No spices, no gimmicks.
Wow, that's hard to say. There are so many things that I like equally well in a taco. Grilled fish, smoked and or grilled meats, braised beef cheeks, pull pork, carnitas... the list goes on.
What I'm more particular with is the garnish. I like shredded cabbage and sliced or matchstick red radish along with some tomato and something hot like diced hot peppers and cilantro for an aromatic flavor.
Homemade Mexican Chorizo
1 lb ground lean pork, ground turkey can be substituted
1/4 cup cider vinegar
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano, crushed
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
Combine chili powder, paprika, cumin, salt, garlic powder, coriander,
oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development,
place chorizo mixture in an airtight container and store overnight in fridge.
Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.
Use within 2 or 3 days. May be frozen.
Serving Suggestion: I combine this with scrambled eggs and serve it in a flour tortilla. Makes a good breakfast on weekends.