Dubai Taco Recipe

From:

https://www.youtube.com/@MadScientistBBQ

https://www.youtube.com/watch?v=1caQmWPluas

• 650 g beef
• 350 g Fat
• 1/2 kg white onion small diced
• 80 g green chili chopped
• 140 g green bell Pepper chopped
• 30 g garlic chopped
• 20 g instant coffee or ground coffee
• 10 g Beef or chicken stock powder
• 15g black pepper
• 2g cardamon powder
• 4 g nutmeg
• 4 g cinnamon
• 6 g Smoked Paprika
• 20 g Baking Powder

*Jeremy recommends chopping everything by hand instead of using a food processor like he did. Refrigerate after mixing.

Taco Spaghetti Skillet

From Rotel.com

Ingredients

1 pound extra lean ground beef (95% lean)
1 pkg. (1.5 oz ea) taco seasoning
1 can (10 oz.) RoTel Original Diced Tomatoes and Green chilies, undrained
2.5 cups water (I used low sodium chicken broth)
8 oz dry Pot-Sized Spaghetti, uncooked. (I couldn't find this so i just broke regular spaghetti in half)
6 tablespoons sour cream

Directions

Cook beef in large skillet over medium-high heat for 7 min or until crumbled and no longer pink, stirring occasionally. (no need to drain unless desired)

Add taco seasoning, undrained tomatoes and water/broth; stir to combine.
Add spaghetti; bring to boil.
Cover, reduce heat and cook 10 min or until spaghetti is tender, stirring occasionally.

Top each serving with 1 tablespoon sour cream.(or more)

Bricklayer Tacos (Tacos al Albañil)

From: Splendid Table
By Patricia Jinich

Serves 6 to 8

Bricklayer tacos come together in less than 15 minutes. They get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime. They are sold by street vendors who set up outside of construction sites. These tacos are so delicious, they're now served in restaurants and taquerías all over Mexico.

· 1 pound ripe Roma tomatoes
· 8 ounces bacon, sliced
· 2 pounds beef sirloin or tenderloin, cut into 1-inch pieces
· Kosher or sea salt, to taste
· Freshly ground black pepper, to taste
· 2 cups white onion, slivered or sliced
· 1 jalapeño chile, sliced, seeding optional, or to taste
· 2 garlic cloves, chopped
· Flour or corn tortillas

Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.

Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.

Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.

In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.

Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.

Taco Soup

If you don't want to use store bought taco seasoning Use this taco seasoning Recipe. (Double for this recipe)

2 Tbsp + 2 teaspoons dried minced onion
2 Tbsp chili powder
2 teaspoons cornstarch
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoons dried oregano
1/4 teaspoon cayenne pepper

Original Recipe courtesy Paula Deen
Ingredients

2 pounds ground beef
About 2 cups diced onions. I usually use white onions
Brown these together in a large pot and drain fat. If you like crunchy onions, don't brown them with the beef.

Add to pot:
Onions if not browned already
1 (15 1/2-ounce) black beans, drained. Use any beans you like.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can tomatoes with chiles
2 (1 1/4-ounce) packages taco seasoning mix, or the home made version above.
2 (1-ounce) package ranch salad dressing mix

1 (14 1/2-ounce) can Mexican-style stewed tomatoes I've never been able to find these
2 (14 1/2-ounce) cans diced tomatoes Instead of these Tomatoes I use :
1 28 oz can of Tomato Sauce
1 can of beef broth(low salt variety) Add as much as is needed to make " soup ". If you like it thicker, add less broth

Optional
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced
1/2 cup green olives, sliced

Cook until heated through.

To serve, place a few chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos or whatever you like on Tacos.