Santa Fe-style Tacos
Ingredients
Olive oil
4 tortillas (flour or corn)
1/2 cup lightlife smart ground
taco seasoning
1 red bell pepper, chopped into tiny cubes
5 cloves garlic, chopped into tiny cubes
1/2 onion, cut into large chunks
1/8 cup monterey jack cheese, grated
sour cream
lettuce
chopped tomato
crushed red chile mix (dried onions, garlic powder) -- i purchased the mix from a chef at rancho de chimayo... will post the recipe once i've replicated it
Instructions
Place half of the chopped onion with the fake meat in a skillet, warm until the onions are translucent. Spice with taco seasoning to taste.
Combine the chopped pepper, onion and garlic in a different skillet and saute until desired consistency is reached.
Warm the oil in a large pan. Fry the tortillas one at a time, using two utensils to fold them into a "taco" shape. Dry/drain on paper towels. Fill with cheese, then the "meat" and pepper mixes, tomatoes/lettuce/sour cream as desired. Sprinkle with chile mix and serve immediately.
Yield: 4 tacos
*Other veggies can be added to the pepper mix if desired: julienned zucchini, roasted green chiles, etc.*
*Tortillas may be fried without bending them into a taco shape and served tostada-style -- or fry two, pile one with ingredients, top with the other tortilla and a sprinkling of cheese, slice and serve "mexican pizza"-style.*
*Adapted from Sarah's turkey taco recipe, as experienced in Glorieta in October 2006.*
Olive oil
4 tortillas (flour or corn)
1/2 cup lightlife smart ground
taco seasoning
1 red bell pepper, chopped into tiny cubes
5 cloves garlic, chopped into tiny cubes
1/2 onion, cut into large chunks
1/8 cup monterey jack cheese, grated
sour cream
lettuce
chopped tomato
crushed red chile mix (dried onions, garlic powder) -- i purchased the mix from a chef at rancho de chimayo... will post the recipe once i've replicated it
Instructions
Place half of the chopped onion with the fake meat in a skillet, warm until the onions are translucent. Spice with taco seasoning to taste.
Combine the chopped pepper, onion and garlic in a different skillet and saute until desired consistency is reached.
Warm the oil in a large pan. Fry the tortillas one at a time, using two utensils to fold them into a "taco" shape. Dry/drain on paper towels. Fill with cheese, then the "meat" and pepper mixes, tomatoes/lettuce/sour cream as desired. Sprinkle with chile mix and serve immediately.
Yield: 4 tacos
*Other veggies can be added to the pepper mix if desired: julienned zucchini, roasted green chiles, etc.*
*Tortillas may be fried without bending them into a taco shape and served tostada-style -- or fry two, pile one with ingredients, top with the other tortilla and a sprinkling of cheese, slice and serve "mexican pizza"-style.*
*Adapted from Sarah's turkey taco recipe, as experienced in Glorieta in October 2006.*
posted by trialblog at 7:34 AM
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