How To make Granny's Tacos
2 pk Corn tortilla (12 ct)
1 lb Hamburger
1 sm Onion, chopped
4 cl Garlic, minced
1 md Potato, peeled, boiled
-and mashed, or use leftover Garlic salt Black pepper, fresh ground Oil for frying
CONDIMENTS:
Chopped tomato Shredded lettuce (iceberg) Grated cheddar Chopped onion Sliced olives Sour cream Avacado or guacamole Salsa or taco sauce Let tortillas come to room temperature before attempting to use them. Use a well seasoned iron skillet for frying. Filling: Crumble hamburger into a skillet and add onion and garlic. Cook unitl meat is browned and onions are verging on translucent. Add mashed potatoes and stir in. Add garlic salt and pepper to taste. When all is hot and potatoes are well incorporated, turn burner to low and keep warm. To Fry: Heat skillet with oil about 1/16 to 1/8 inches deep. You will need to add more as you cook. You should be able to cook at least two tacos at a time in an average size skillet. Just be sure to watch as they will burn quickly. When a drop of water sizzles, begin to fry. Take a stack of tortillas and place a heaping spoonful of filling in the middle. Fold (like a taco :>) and place fold in hot oil to set. When it holds the shape lay on it's sde and fry one side. Use tongs to place in oil and to turn. When it is just crispy, turn to other side, and finish frying. Remove to plate covered with paper towels to soak up excess oil. While you are waiting for each batch to brown, spoon the filling for the next batch onto tortillas so you have them ready. Putting it all together: Add cheese first, then whatever more liquid ingredients you prefer (salsa, guacamole, etc)then the small chuncky ingredints and end with shredded lettuce (it sorta holds al the good stuff in). Eat and enjoy. They are pretty messy, but it's worth it :>
How To make Granny's Tacos's Videos
Healthy Tacos I Recipe Rehab I Everyday Health
Chef Mareya Ibrahim and Chef Daniel Green create winning tacos that are as delicious as they are nutritious.
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Healthy Tacos I Recipe Rehab I Everyday Health
Granny's Crispy Tacos
Taco Ingredients:
Ground beef,
shredded potato,
salt,
pepper
and a smidge of oregano.
Brown ground beef in a large skillet,
add shredded potatoes and spices
and cook until meat in no longer pink and potatoes start to crisp.
Corn tortillas are fried in oil to create the taco shell.
Salsa is made by dropping in two Roma tomatoes, 3–4 Jalapeños,
1/2 white onion and a couple cloves of garlic in 2 cups (0.47 l) boiling water.
Turn off heat and cover for 10 minutes then blend, add salt, pepper
and spices of your choice.
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Cooking with Robin & Granny Part 2: Monster Tacos
Robin & I make spooky monster face Tacos. Try these for halloween guests!
Monster Tacos:
INGREDIENTS:
1 can refried beans or 1/3lb ground beef & 1 Tbs taco seasoning mix
6 Taco shells
1 Tomatoe chopped
1 c lettuce chopped
1/3 c cilantro chopped
1/2 c cheese shredded
1/4 c onion chopped (optional)
1/2 can black olives sliced
Sour cream
Heat the beans or brown the meat & add the seasonings. Assemble the tacos in the shells, beans or meat, cheese, tomatoes, then lettuce & cilantro. Make 2 circles of sour cream for eyes on top. Add a slice of olive on top of the sour cream for irises.
Robin Twitter: @duckkingofdoom
Granny Link Tree:
Artwork by Hutch Holloway
Title opening by Rev Trelos
Created with Wondershare Filmora
How To Make Birria Tacos
Andrés Galindo of Nene’s Deli Taqueria in Brooklyn, NYC is in the MUNCHIES Test Kitchen making Quesabirria Tacos. He braises beef until tender in a rich chile broth and then crisps it in a corn tortilla with cheese. The result is a savory and cheesy cross between a quesadilla and a taco, served with a bright consommé dip.
Check out the recipe here:
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SMASH TACOS | The BEST LENTILS DISH EVER
Today’s episode we’re making the BEST Lentil Dish ever, Smash Lentil Tacos! I’ve been making these for some time now, inspired by the smash burger craze but TACOS and plant based. Happy to finally be able to share this recipe and hope you get to make these part of your regular meal or snack time rotation. You got this and you won’t regret it. Smokey, meaty, crunchy and absolutely delicious. This is one for the whole fam. Follow along for the quick and easy prep and method and the full list of ingredients and links below.
Featuring the NEW Birthday Cake Ice cream available in the US and U.K.
The BEST Smash Lentil Tacos
1 Cup DRIED Lentils, washed, rinsed and drained. (green, brown or black lentils work)
1 can plum tomatoes
2 1/2 Cups water
1 Onion, diced.
2 Shallots, diced.
4 cloves garlic, minced.
3-4 TBS Olive Oil (optional) Steam sauté if you prefer with a bit of broth or water
2 TBS Chili Powder
2 TBS Cumin
1 tsp Onion, granulated.
1 tsp Salt, kosher
1 tsp Black pepper
Handful tortilla chips, crushed.
1 ½ Cups Shredded Smoked Vegan Cheese, (Optional)
1 Pack small to medium sized tortilla wraps or soft taco shells
1 Head Lettuce, shredded.
Pico De Gallo/Salsa:
2 tomatoes, diced.
½ red onion, diced.
Handful, Cilantro/Coriander, rough chop
2 limes, juiced.
Jalapeno Diced, optional.
Waterstone Knife Sharpener:
DalStrong Knives:
Shun Knives:
Vegan Chef Derek Sarno at
#veganchef #wickedkitchen #recipe #plantbased #lentils #tacos