Cuisinart CFP-800 Series, Instruction And Recipe Booklet

Page: 49 / 120

49 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 the meat 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, pico de gallo 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
G
ARNISH
:
4
OUNCES
M
ONTEREY
J
ACK
¼
HEAD ROMAINE OR ICEBERG
LETTUCE
2
PLUM TOMATOES
,
QUARTERED
T
ACO FILLING
:
1
GARLIC CLOVE
1
JALAPEÑO
,
SEEDED
,
HALVED
,
CUT INTO
1-
INCH PIECES
½
MEDIUM ONION
,
CUT INTO
1-
INCH PIECES
¾
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
P
INCH 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
S
OUR CREAM OR PLAIN YOGURT
,
FOR SERVING
P
ICO DE GALLO
,
FOR SERVING
(
PAGE
27)
C
HUNKY GUACAMOLE
,
FOR
SERVING
(
PAGE
27)