#taco dish

[ejschuster]

Tasty Lentil Tacos This fun taco dish is both healthy and delicious. It will be a hit with the entire family! Serve with your favorite taco fillings, such as sour cream, chopped tomatoes, shredded lettuce, and Cheddar cheese.

[daily-deliciousness]

Mexican street corn chicken tacos

[thelcsdaily]

Tex Mex Chicken Bowl

Why should tacos have all the fun? These chicken bowl are just as fast and easy. Uber flavorful spiced chicken. The marinade packs a big citrusy punch with lime, lemon, garlic and chiles. I recommend seeking out sun-dried chile powder if you can, as it makes a world of difference. It’s very easy to source online.  

You don’t need a silver fork to eat good food. –Paul Prudhomme

[matchalovertrait]

The entree round begins! Who will cook the best dish? Who will cook the better soup? Find out... not in the next segment.

Previous / Next (Transcript under the cut)

(1.) [Mia] Somebody here did not fully follow the rules of Diced Junior.

(2.) [Carlo] And that would still be Lewis! A producer pointed out to us that Lewis here did not use the vegetables that were in the flatbread. We didn't even notice since the flatbread was so burnt.

(3.) [Lewis] Oh, I was supposed to use EVERYTHING from each basket ingredient? Anyway, thank you for the opportunity, judges.

(4.) [Mia] Thank you, Lewis. Please audition for Diced once you're older. We'd love to see you compete again.

(5.) [Lewis] Well, I already came to terms with being eliminated before they announced it. Maybe I will try Diced someday.

(6.) [Dulce] Bye, Lewis!!

[Alex] You did good, man.

[Rubiya] We'll miss you.

[Lewis] Bye, everyone. Good luck.

(7.) N/A

(8.) N/A

(9.) [Andrea] Chefs, please report back to your stations. Your baskets for the entree round have been placed.

(10.) [Dulce] Wow, they move fast here.

(11.) [Andrea] Inside your baskets, you'll find jicama, hatch green chiles...

(12.) [Andrea] ...goat chops, and chana masala.

(13.) [Rubiya] I'm pleasantly surprised with these ingredients! They won't be hard to combine. However, the real challenge here will be the time limit while using these complex items.

(14.) [Dulce] Yes! My mom is Mexican, so I am very familiar with jicama and chiles. Also, my mom's friend taught me how to cook some Indian dishes, so I know how to work with masalas. I haven't cooked goat yet, but I should be able to figure it out.

(15.) [Alex] I'm happy with the ingredients, just a lil worried about the chiles. Good thing I've cooked goat lotsa times by now.

(16.) [Andrea] Chefs, the 30-minute timer starts now!

(17.) [Rubiya] I'm making chana masala goat tacos with a green chile salsa and jicama dip.

(18.) [Rubiya] Tacos aren't necessarily easy to make, but with my thirty-minute time limit and these beautiful ingredients, this is the way to go! I'll incorporate the ingredients well. If only I could make the tortillas from scratch, but it is what it is.

(19.) [Dulce] I'm making a tomato soup with goat, jicama, chana masala, and hatch green chiles. I'll add sweet potatoes, onion, kidney beans, and green bell peppers.

(20.) [Dulce] There's a lot of things to dice and chop while also making sure the goat and sweet potatoes are thoroughly cooked, but I want to push myself. Also, the judges seemed to really like how I play with many different ingredients, so I want to do that again.

(21.) [Alex] I'm making an egusi soup with cubed goat meat, hatch green chiles, spiralized jicama, and chana masala. My other ingredients are tomatoes, onions, and spinach.

(22.) [Alex] Well, there aren't any egusi seeds here, so I have to use pumpkin seeds instead. I'll keep the name though, it sounds fancier that way.

(23.) N/A

(24.) [Andrea] Judges, any thoughts and opinions so far?

(25.) [Sofia] We love how confident these young contestants are.

[Mia] However, we also noticed how Alex and Dulce are both making soups. Unfortunately, that will make our judging harsher because we are going to have to compare the two.

(26.) [Carlo] Tsk, tsk. They should have thought more outside the box. Also, Dulce really has to watch the time. Andrea, please check on the contestants.

[Andrea] Will do, Carlo!

[mrsterlingeverything]

hypothetically…how would you feel if some tumblr posts of yours ended up on sza instagram?

You know id live

[marsixm]

OH GOD THAT REMINDS ME its so hard to make jokes at work bc 99% of customers dont clock that im trying to joke, but the one that always works is, when someone has a lot of stuff, and goes "i only came in for 2 things" i go "well, you do have at least two things!" gets a little chuckle, the other day this guy responded "well no i meant i wanted only 2 things and instead got a lot of stuff..." its a tough fucking crowd out there besties

[lawhurt]

screams into the void : i'm here

[whentherewerebicycles]

I deeply did not want to cook but I made myself roast a ton of veggies before they went bad and made TWO kinds of tacos:

roasted sweet potato with feta, pepitas, black beans, and avocado sauce

roasted cauliflower with pickled jalapeño, radish, black beans, and avocado sauce

YUM!!!

[nbula-rising]

Birria Tacos (Quesabirria) prep time: 15 MINUTES cook time: 4 HOURS 15 MINUTES total time: 4 HOURS 30 MINUTES

Ingredients

Birria Sauce 5 dried ancho chiles 5 dried guajillo chiles 2-3 Chiles de árbol (see note 1) 1 Tbsp oil 1 large onion, peeled and diced 4 large tomatoes, roughly chopped 8 garlic cloves, roughly chopped 2 Tbsp tomato paste 1 inch ginger, peeled and roughly chopped ¼ cup apple cider vinegar 1 cup beef stock 1.5 tsp ground cumin 1 tsp ground cinnamon 1 Tbsp dried oregano 1 tsp thyme 2 tsp coriander powder 2 tsp salt 1 tsp pepper 2 cloves, ground into powder

For Stew 3-3.5 lbs chuck roast, cut into large chunks Salt to taste Pepper to taste 2 Tbsp oil 4 cups beef stock

For Tacos 15-20 white or yellow corn tortillas 2 cups shredded Oaxaca or mozzarella cheese ½ white or red onion, diced Bunch of cilantro, chopped Lime wedges, to serve

Instructions

For Birria and Consommé Dry toast and rehydrate the chilis: Cut the stems off and make a slit along the side to open them and discard the seeds. Dry toast them in hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter). Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes. Sauté the veggies: Heat oil and Sauté the onion, garlic and tomato until softened. Then transfer the veggies to the blender.

Make Birria Sauce: In the blender, blend above veggie mixture along with rehydrated chilis, spices and herbs (oregano, cumin, cinnamon, coriander powder, ground clove, thyme, salt and pepper), apple cider vinegar, ginger, tomato paste, and 1 cup of beef stock. Blend it till the mixture in completely smooth. Prepare and sear the meat: Cut the chuck roast into large chunks and generously season it with salt and pepper. We always like to sear the meat before putting it in the stew, as it adds tons of flavors. Heat the oil in the stew pot (or instant pot on saute mode) and brown the meat on all sides.

Cook the stew:

Stovetop: In a big stew pot, combine the meat with the Birria sauce. Add in 4 cups of beef stock. Cover and cook over low heat on the stovetop for 3 to 4 hours, or until the meat is completely tender. Keep an eye on the stew and stir it every 20 minutes or so, as not to burn the meat at the bottom.

Crock Pot Birria Tacos: Combine meat and sauce in a large crockpot, along with 4 cups of beef stock. Cover and slow cook on low for 9 hours, or until the meat is completely tender.

Instant Pot Birria Tacos: Add in Birria sauce along with remaining 4 cups of beef stock, and give the mixture a quick toss. Cover and seal the lid. Pressure cook on “Manual” for 45 minutes, followed by a quick release.

For Birria Tacos Reserve the fat on top of the stew to fry the tacos. (very important, DO NOT discard it, you would need this fat to make the Birria tacos crispy)

Shred the meat: Taste and adjust the seasonings like salt and pepper. Remove the beef from the consommé and shred with two forks.

Dip Tortillas: Heat a large griddle or skillet over medium heat. Add a small amount of oil to the griddle and swirl it around. Dip a corn tortilla into the reserved fat from Birria and lay it on the hot pan.

Assemble the taco: Quickly top it with shredded cheese along with a spoonful of shredded meat, and a little chopped onion and cilantro. Don’t overfill the tacos. Especially with the cheese, which will ooze out of the tacos while they are frying if you add in too much. You will get the hang of it after frying few.

Fry Tacos: Fold tortilla over, in half. Fry for several minutes, until crispy and browned on both sides, flipping once. Remove to a plate for serving.

Serve: Sprinkle remaining chopped white onion and cilantro on top. Serve with a cup of consommé broth, for dipping.

Notes

Chiles de árbol can be pretty spicy and hot. Use according to your spice tolerance. Start with just 1 if you prefer a milder stew. Alternately, if you prefer spicy, add 3 or more árbol chilis.

You can follow the same recipe with other cuts of beef like shank, short ribs or oxtail. Or, try different meats like goat or lamb. If you have a Blackstone griddle, this is a perfect recipe to cook on it. After a griddle, a good cast iron skillet is a good choice.

To Make Ahead: The Birria meat and stew can be cooked a few days in advance. Refrigerate in an airtight container for 3-4 days. To Freeze: Birria meat and consommé may be frozen in a freezer-safe container for up to 3 months. Thaw completely in the fridge before rewarming, to make tacos next time in the future.

[slutdge]

finally finished meal prepping for the rest of the week so when im in the gutter mentally like im anticipating, at least i wont go a day or two with out eating like i usually would

[daily-deliciousness]

Tacos carnitas

[thelcsdaily]

Steak Burrito Bowl

Always looking for dishes that require little effort and high on return, leaving me with more time to relax.

“A recipe has no soul. You, as the cook, must bring the soul to the recipe.” – Thomas Keller

[fieriframes]

[It's kind of an ode to where Trey and I met. We were working under a chef named Chef John who passed away, and one of his signature dishes had a root beer glaze on it. Alright, I dig it. The braised oxtail taco is amazing.]

[littlebitrecipes]

Vegan Taco Stuffed Sweet Potatoes Experience the perfect blend of flavors with vegan taco stuffed sweet potatoes. They are a delicious and nutritious twist on traditional Mexican cuisine.

Recipe => https://littlebitrecipes.com/vegan-taco-stuffed-sweet-potatoes/

[veganfocus]

Black Bean Southwest Tacos Get the Recipe HERE > https://veganfocus.com/black-bean-southwest-tacos/

Get ready to fiesta with these Vegan Black Bean Southwest Tacos! Packed with savory black beans and sweet corn and sweet potatoes, they're a flavor fiesta wrapped in a tortilla. Top them with your choice of avocado, salsa, and vegan sour cream, and you've got a party on your plate. Whether it's a casual weeknight dinner or a taco night with friends, these mouthwatering tacos are your ticket to tasty town. So grab a taco, take a bite, and let the flavor fiesta begin! 🌮🎉

[silentspaces]

Why did no one tell me how easy it is to simmer rice, meat, vegetables, and seasoning inside a pan for 20 minutes and come out with a full-ass meal??