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Harrekin said:

Beef tacos
Recipe by: ENEELK






These beef tacos are easy enough for mid-week, and tasty enough to please everyone! Top with guacamole for a real treat.
Difficulty: Easy
Prep time: 30 mins
Ingredients:


Serves: 6
500g mince
1 onion, chopped
1 green pepper, chopped
1 garlic clove, crushed
1/2 teaspoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried red chilli flakes
6 tablespoons tomato puree
12 flour tortillas or taco shells
vegetable oil, for frying
salt and pepper to taste
To serve:
1 iceberg lettuce, shredded
2 tomatoes, finely chopped
2 tablespoons grated Cheddar Cheese
1 avocado, diced
soured cream



Preparation method


Prep: 15 mins | Cook: 15 mins
1.
Dry-fry the mince in a frying pan until brown and crumbly, stirring occasionally and breaking it up with a wooden spoon.
2.
Add the onion, green pepper and garlic; cook, stirring occasionally, until softened. Stir in the herbs and spices; season to taste with salt and pepper. Add the tomato puree and mix well. Cover and cook gently for 10 minutes, stirring occasionally.
3.
Place a little of the mixture on each tortilla and roll up, or spoon into the taco shells. Secure tortillas with a cocktail stick. If using tortillas, heat the oil in a frying pan and then fry the rolls quickly until golden. Serve with your choice of accompaniments.

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Harrekin said:

Ingredients:
Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce
METHOD
Preheat oven to 350 degrees F.
1
In a large fry pan at medium-high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
2
Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.
3
Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.
4
Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.
Yield: Serves 4.

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sunni said:

https://www.rollitup.org/roll-up-cafe/480549-sunnis-yummis.html most of my most loved recipes are here, been slacking lately but i dont feel like reposting them in this thread

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