37
ENTRÉES
G
ARNISH
:
3
OUNCES
M
ONTEREY
J
ACK
¼
HEAD
ROMAINE
OR
ICEBERG
LETTUCE
1
PLUM
TOMATO
,
QUARTERED
T
ACO
F
ILLING
:
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
T
OMATO
S
ALSA
(
PAGE
14),
FOR
SERVING
C
HUNKY
G
UACAMOLE
(
PAGE
15),
FOR
SERVING
Makes twelve tacos (6 servings)
1. Insert the shredding disc into the work bowl of the
food processor
. Shred the Monter
ey Jack. Remove and
reserve, keeping it loosely cover
ed so it doesn't dry
out.
2. Flip the shredding disc to the slicing side. Slice the
lettuce, remove and r
eserve. Slice the plum tomato
into wedges. Reserve.
3. Remove the slicing disc and insert the chopping blade.
With the machine running, dr
op the garlic and
jalapeño through the feed tube and fi
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 befor
e 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 br
oth has evaporated.
Remove pan from heat and set aside.
5. T o assemble tacos, put about 2 tablespoons of war
m
taco meat in the center of each shell. T op with a bit of
lettuce, tomato and cheese. Garnish with sour cr
eam,
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
|
fi ber 1g
A bit spicy and full of fl avor
, this is a great r
ecipe to have in your arsenal –
kids especially will love assembling their own tacos.
TACOS AMERICANOS
Содержание 7-Cup Elite Collection Food Processor MFP-107 Series
Страница 2: ......
Страница 60: ...Recipe Booklet ELITE COLLECTION 7 CUP FOOD PROCESSOR...