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ENTRÉES
TACOS AMERICANOS
A bit spicy and full of fl avor, this is a great recipe to have in your arsenal –
kids especially will love assembling their own tacos.
Makes about 12 tacos
1. Insert the medium shredding disc into the work bowl
of the food processor. On High, shred the Monterey
Jack. Remove and reserve, keeping it loosely covered
with plastic wrap. Flip the disc to the slicing disc side.
On High, slice the lettuce; remove and reserve. Slice
the tomatoes and reserve.
2. Remove the slicing disc and insert the chopping
blade. With the machine running on High, drop the
garlic and jalapeño through the feed tube until fi nely
chopped. Stop the machine, scrape down the sides
of the bowl and add the onion. Pulse to fi nely chop,
about 3 times. Scrape down the sides of the bowl
and add the stew meat. Using 10 to 12 long pulses,
fi nely chop the meat, pausing between pulses to
allow it to drop back into the bowl. Scrape down the
sides of the bowl halfway through chopping.
3. Put the oil into a large skillet over medium-high heat.
Add the chopped meat-vegetable mixture, spices
and salt. Cook until the meat is no longer pink. Add
the tomato paste and cook for about 1 minute. Add
the broth and cook until it has evaporated. Remove
the pan from the heat.
4. To assemble the tacos, put about 2 to 3 tablespoons
of taco meat in the center of each tortilla. Top with
some of the lettuce, tomato and cheese. Garnish with
sour cream, salsa and guacamole.
Nutritional information per taco:
Calories 128 (56% from fat) • carb. 6g • pro. 8g • fat 8g
• sat. fat 3g • chol. 27mg • sod. 290mg • calc. 88mg • fi ber 1g
GARNISH:
4 OUNCES MONTEREY JACK
¼ HEAD ROMAINE OR ICEBERG
LETTUCE
2 PLUM TOMATOES, QUARTERED
TACO FILLING:
1 GARLIC CLOVE
1 JALAPEÑO, SEEDED, HALVED AND
CUT INTO 1-INCH PIECES
½ MEDIUM ONION, CUT INTO 1-INCH
PIECES
3
⁄4
POUND BEEF STEW MEAT, CUT
INTO ½-INCH PIECES
1 TEASPOON VEGETABLE OIL
1½ TEASPOONS CHILI POWDER
½ TEASPOON GROUND CUMIN
¼ TEASPOON DRIED OREGANO
PINCH CAYENNE
¾ TEASPOON KOSHER SALT
2 TEASPOONS TOMATO PASTE
½ CUP CHICKEN BROTH, LOW SODIUM
16 SMALL (3- TO 5-INCH) SOFT CORN
TORTILLAS, KEPT WARM
SOUR CREAM OR PLAIN YOGURT,
FOR SERVING
TOMATO SALSA, FOR SERVING
(PAGE 27)
CHUNKY GUACAMOLE,
FOR SERVING (PAGE 28)