Best Taco Especial Recipes

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TACO ESPECIAL



Taco Especial image

Provided by Food Network

Categories     main-dish

Time 8h5m

Yield 10 servings

Number Of Ingredients 26

5 pounds pork shoulder, cut into 6-inch cubes
4 1/2 cups soybean oil
5 tablespoons California chile powder
5 tablespoons New Mexico chile powder
5 tablespoons paprika
2 1/2 tablespoons ground cumin
2 1/2 tablespoons garlic powder
1 1/2 tablespoons cayenne pepper
1 bay leaf, broken into small pieces
1 whole clove
1 1/2 tablespoons salt
5 tablespoons ground black pepper
5 pounds top round roast, sliced 1/2-inch thick
4 cups soybean oil
2 tablespoons garlic powder
1 crushed bay leaf
1 clove
2 1/2 tablespoons salt
3 tablespoons ground black pepper
1 cup broccoli florets, coarsely chopped
1/2 cup fresh mushrooms, coarsely chopped
1 small carrot, finely diced
1 small stalk celery, finely diced
1 small yellow squash, finely diced
1 small zucchini, finely diced
Soft white corn tortillas, shredded cabbage, chopped onions, chopped tomatoes, chopped cilantro and lime wedges, for serving

Steps:

  • For the carne adovada: Toss together pork, oil, chile powders, paprika, cumin, garlic powder, cayenne, bay leaf, clove, salt and pepper in a large pan. Let marinate for 5 hours or up to overnight.
  • Preheat the oven to 350 degrees F. Transfer pork to a large baking dish and cover with foil, then roast, 2 hours. Remove pork and cut into 1/2-inch cubes.
  • For the carne asada: Toss together steak, oil, garlic powder, bay leaf, clove, salt and pepper in a large bowl, then let marinate, refrigerated, for 5 hours or up to overnight.
  • Preheat a grill or saute pan on medium heat and cook steak, 2 1/2 minutes per side. Cut into 1/2-inch cubes.
  • For the vegetables: Combine broccoli, mushrooms, carrot, celery, squash and zucchini in a large bowl.
  • Combine a portion of chopped carne adovada, carne asada and fresh veggies in a saute pan and heat until hot. Serve immediately with soft white corn tortillas, topped with shredded cabbage, chopped onions, tomatoes, cilantro and 1 lime wedge. Repeat with 9 more portions.

RIO GRANDE ESPECIAL



Rio Grande Especial image

I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!

Provided by Kim Grant

Categories     Salad     Taco Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 pound ground beef
4 ½ cups water
1 (16 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 (4 ounce) cans chopped green chilies
1 cup instant rice
1 tablespoon white sugar
2 teaspoons chili powder
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt

Steps:

  • Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  • Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g

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