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37
ENTRÉES
GARNISH:
3
OUNCES MONTEREY JACK
¼ HEAD ROMAINE OR ICEBERG
LETTUCE
1 PLUM TOMATO, QUARTERED
TACO FILLING:
1 GARLIC CLOVE, PEELED
½ TO 1 JALAPEÑO, SEEDED (SOME
PEPPERS TEND TO BE HOTTER
THAN OTHERS, SO USE YOUR
OWN JUDGMENT/PREFERENCE
ON HOW MUCH JALAPEÑO TO
USE)
½ MEDIUM ONION, PEELED AND
CUT INTO 1-INCH PIECES
¾ POUND STEW MEAT, CUT INTO
½-INCH PIECES
1 TEASPOON GRAPESEED OR
VEGETABLE OIL
1 TEASPOON CHILI POWDER
1
⁄8 TEASPOON GROUND CUMIN
1
⁄8 TEASPOON DRIED OREGANO
PINCH CAYENNE
¾ TEASPOON KOSHER SALT
1 TEASPOON TOMATO PASTE
½ CUP CHICKEN BROTH, LOW
SODIUM
12 SMALL (3-TO 5-INCH) SOFT
CORN TORTILLOS, KEPT WARM
SOUR CREAM OR PLAIN
YOGURT, FOR SERVING
TOMATO SALSA (PAGE 14),
FOR SERVING
CHUNKY GUACAMOLE (PAGE
15), FOR SERVING
Makes twelve tacos (6 servings)
1. Insert the shredding disc into the work bowl of the
food processor. Shred the Monterey Jack. Remove and
reserve, keeping it loosely covered so it doesn't dry
out.
2. Flip the shredding disc to the slicing side. Slice the
lettuce, remove and reserve. Slice the plum tomato
into wedges. Reserve.
3. Remove the slicing disc and insert the chopping blade.
With the machine running, drop the garlic and
jalapeño through the feed tube and nely chop. Stop
the machine, scrape down the sides and add the
onion. Pulse to chop, about 7 times. Scrape down the
sides once more, then add the stew meat. Using long
pulses, chop the meat, pausing between pulses to
allow meat to drop back down before pulsing again.
This will take about 10 pulses to properly chop.
4. Put the oil in a large skillet over medium-high heat.
Add the meat-vegetable mixture, spices and salt. Stir
to combine and cook until meat is no longer pink. Add
the tomato paste, and cook for about 1 minute; then
add the broth, cooking until the broth has evaporated.
Remove pan from heat and set aside.
5. To assemble tacos, put about 2 tablespoons of warm
taco meat in the center of each shell. Top with a bit of
lettuce, tomato and cheese. Garnish with sour cream,
salsa and guacamole.
Nutritional information per taco:
Calories 110 (57% from fat)
|
carb. 4g
|
pro. 8g
|
fat 7g
sat. fat 3g
|
chol. 25mg
|
sod. 264mg
|
calc. 67mg
|
ber 1g
A bit spicy and full of avor, this is a great recipe to have in your arsenal –
kids especially will love assembling their own tacos.
TACOS AMERICANOS