May 14, 2022
Posted: October 5, 2021 1:57 pm
Taco Tuesday is fun. Get creative with these variations that add some traditional flair. Some of them are perfect for vegans as well. Read on and take your taco Tuesday up a level this week. Each recipe combines with others, they are easily adapted to make them even better.
• 1 1/2 pounds of beef roast
• 1 TSP. Chili powder
• 1 TSP. Cumin
• 1/2 TSP. Paprika
• 1 TSP. Italian seasoning
• 1 TSP. Sea salt
• 1 tbsp. Olive oil1
• 1 TBSP. Adobo sauce
• 4 cloves of garlic
• 1 cup (0.24 l) of broth from your beef pot
• 2 TBSP. of tomato paste
• Salt and pepper to taste
• Tortillas as needed
• Salsa or Avocado Crema
Avocado Crema Recipe:
• 1 smaller sized to medium avocado
• 1/4 cup of yogurt
• 1/4 cup of cilantro
• 2 Tbsp. of lime juice
• 1/2 TSP. Ground cumin.
• Sliced tomatoes
• Shredded lettuce
• Shredded cheese
• Lime slices as needed
1. Combine the dry spices and rub it on the roast. Place that in a slow cooker to size.
2. In a skillet to size, sauté the garlic in the olive oil until you can begin to smell the garlic. Then, add the tomato paste and stir with a fork. Add the Adobo sauce, and mix more. Then slowly, mixing it after each pour, the broth from the beef.
3. Make your salsa or Crema once the beef is completly cooked, and set it aside, covered, in the fridge.
4. Now, your beef should be at the right temperature to shred. Shred it with a fork. It should fall apart easily. Season to taste the loose beef.
5. Warm the tortillas on a flat baking sheet with a little coating of oil on medium- low. Watch the tortillas, as they can burn easily. You want to warm them just enough, until they are pliable.
6. Load the tortillas with the beef. Add the toppings and Crema on top.
7. Aside, you can set aside some broth, and dip the tacos in them as well.
The Crema adds a luxurious flavor to an already delicious taco. The dip sauce takes it over the top. That’s why this one is the first recipe. It’s clearly a favorite for your favorite carnivore. If you’re vegan, you can use mushrooms in place of the meat. Just fry them instead of making a slow cook of the meat.
1. Two TBSP. of Worcestershire sauce
2. Two TBSP. lime juice
3. 3 cloves of garlic minced finely
4. Two TBSP. of olive oil
5. One TSP. ground cumin
6. Two TBSP. chili powder (smoked if you have it)
7. One TSP. Mexican oregano
8. 1 1/2 pound of skirt steak sliced in long strips
9. 3/4 cup of onion diced
10. 1/2 cup chopped cilantro
11. Limes, cut into wedges
12. 12 mini tortillas
13. Plastic wrap
1. Mix Worcestershire sauce, 2 TBSP. of lime juice, oil, garlic, chili powder, cumin, and oregano.
2. In another bowl, take the meat and add the sauce mixture.
3. Place that, covered with plastic, in the fridge for 4 hours.
4. Heat the oil in a skillet over medium to high heat.
5. Fry the meat in the heated oil until the steak sears.
7. Then flip and repeat. Set aside.
6. Serve on tortillas with onions, lime squeezed over the hot meat, and cilantro.
7. You can add salsa, Crema or anything as well.
These tacos will become the favorite every Tuesday. They are delicious and highly addictive. Try them once, and you’ll make this a favorite recipe for life. As above, you can make this with mushrooms instead of the meat if you’re vegan.
1. 2 pounds (0.91 kg) of flank steak sliced in long strips
2. 2 limes juiced
3. 4 cloves of garlic crushed
4. 1/2 cup orange juice
5. 1/2 TSP. sea salt
6. 1/4 cup of olive oil
7. 1/4 TSP. black pepper
8. 1 cup (0.24 l) of chopped cilantro
9. Two TBSP. white vinegar
10. 1 jalapeño chopped
11. Plastic wrap cover
12. Tortillas as needed.
1. Mix the lime juice, garlic, orange juice, cilantro, salt, pepper, oil, jalapeño, vinegar.
2. Add the mixture to steak and mix. Cover with plastic wrap and let site for 4 hours in the fridge.
3. Heat a griddle on medium-high heat.
4. Sear the meat on the griddle and throw away the marinade.
5. Place the tortillas on a low-medium griddle and warm until pliable.
6. Place the steak in the tortillas and garnish as you like.
The beauty of this recipe is the ability to make it to taste. The charred taste is what makes these amazing. You can add the avocado Crema or anything on tip to taste. Use mushrooms in place of the meat as needed for vegan palates.
1. 2 pounds (0.91 kg) of chuck steak
2. 1 pound (0.45 kg) of oxtail
3. One TSP. of avocado oil.
1. 7 Guajillo chilies washed
2. 7 Ancho chilies washed
3. 1 white onion, peeled and cut in two
4. 3 chilies de Arbol
5. 6 cloves of garlic
6. 3 bay leaves
7. 4 Roma tomatoes
8. 1/2 Mexican cinnamon stick
9. 1 TBSP peppercorns
10. 1/4 TSP. Ground cloves
11. One TSP. Mexican oregano
12. One TSP. Cumin seeds
13. One TSP. Coriander seeds
14. 3 cups (0.71 l) of beef broth and water half-and-half measurement
15. One TSP. Apple-cider-vinegar
1. Sea salt to taste
2. 1/4 cup minced white onion
3. 1/4 cup of chopped cilantro
4. 1 lime juiced
5. Sea salt to taste
6. Corn tortillas
7. 3 ounces (0.11 kg) of white cheese, such as Oaxaca.
1. Take room temperature meat, sprinkle with salt.
2. In a large Dutch oven, on medium-high heat, add the oil.
3. When it’s at a sizzle temperature, sear the meat. Set aside.
4. Pre-heat the oven to 300 degrees.
5. In another pot, add the cold water, dried chilies, bay leaves, garlic cloves, tomatoes, and spices together. Cook over medium-high heat.
6. Combine apple-cider-vinegar and 1 cup (0.24 l) of the beef broth together. Blend in a blender and set aside.
7. Strain the sauce to remove the bits. Throw the bits out. Set sauce aside.
8. Add the meat to a pan and cover the meat with the sauce. Cook until the meat is tender.
9. After the meat cools, shred. Set aside.
10. Take a skillet and heat a bit of oil in the pan until it’s sizzle temp.
11. Add the tortilla to the juice from the meat pan. Then fry one side for a few seconds, then flip and add the meat and cheese to preference. Fold the other side of the tortilla over the meat and fry on both sides.
12. Set tacos aside under foil.
13. Garnish with onion and lime.
14. Serve with juice from roast for dipping.
This is an impressive Taco Tuesday recipe that you’ll make for years to come. Plus, you’ll impress anyone that east these. They never fail to make people happy to come back for more. You can adapt this recipe to vegan with charred mushrooms. Do so in a skillet, but it’s best with the meat combination.
1. 1 jar of hearts of palm
2. 3 cups (0.71 l) of shredded purple cabbage
3. One TSP. Sea salt
4. 2 limes, one juiced and set aside
5. 1 avocado
6. 1 mango
7. 1/2 cup of red onion minced
8. 1/2 cup of ice water
9. 1/2 cup of vegan yogurt
10. Avocado oil to use in the frying
11. 1/2 cup of Adobo sauce
12. 1/2 cup of flour
13. One TSP. Baking powder
14. Corn tortillas as needed.
1. Take the shredded cabbage and squeeze half of the lime over and add 1/2 TSP of sea salt. Refrigerate covered.
2. Mix the mango, red onion, and avocado together. Then place in another separate bowl and refrigerate, covered.
3. Combine your yogurt, zest of the other lime and adobo sauce with 1/4 TSP. of sea salt in a third bowl and refrigerate covered.
4. Slice the palm hearts into four pieces.
5. Heat some oil in a frying pan and bring to medium-high, sizzle heat.
6. While that heats up, mix together the flour, 1/4 TSP. of sea salt, ice water, and baking powder in a bowl.
7. Add the hearts to the batter and fry until golden. Lower the heat to medium if the pan is too hot. Set hearts aside under foil.
8. In a new frying pan, heat a drizzle of oil and fry the tortillas.
9. Add the hearts to the tortillas and cabbage mixture from the fridge.
10. Garnish with the mango and onion.
11. Drizzle the sauce on top.
These are incredible. People that eat meat love them as well. They offer an amazing mixture of nutrients and taste fantastic. The cabbage keeps for one day in the refrigerator.
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