Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Mexican Rose Taco Salad and Mushroom Chicharrón Tacos. Enjoy!

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

CHEESE ENCHILADAS

This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"

Yield: 4 servings; Time: 1 hour

This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.

Ingredients

3 tablespoons neutral oil, such as canola, plus more for greasing

3 tablespoons all-purpose flour

4 garlic cloves, minced

2 tablespoons ground red chile powder (see Tip)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper, plus more for sprinkling

2 cups beef broth

Salt

10 corn tortillas

1 pound shredded Cheddar (5 cups)

1/2 cup finely diced white onion

Fresh parsley or cilantro, for garnish (optional)

Preparation

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.

Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.

Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.

While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.

Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.

Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.

Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.

Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.

Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

Tip

You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.

BLACK BEAN ENCHILADAS WITH WARM SALSA VERDE

Originally from Rachael Ray, this was on page 52 of the June 2004 issue of Vegetarian Times, and begins, "With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals."

Made in 30 minutes or less; makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-enchiladas-with-warm-salsa-verde/.

Ingredients

Enchiladas

8 soft corn tortillas

1 recipe Black Bean Filling

1 recipe Warm Salsa Verde

10 1/2 oz. grated Mexican cheeses

Black bean filling

1 Tbs. extra virgin olive oil

2 cloves garlic, minced

1 small white onion

1 jalapeo, seeded and minced

2 15-oz. cans black beans, drained but not rinsed

1 tsp. ground cumin

2 Tbs. tomato paste

Warm salsa verde

12 tomatillos, husked and halved

2 cloves garlic, minced

1 Tbs. extra virgin olive oil

1 small white onion, grated or minced

1 jalapeo, seeded and minced

1 14-oz. can vegetable stock

1 tsp. ground cumin

1 ripe avocado

Preparation

To make Enchiladas: Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.

To make Black Bean Filling: Heat oil in large skillet, and add garlic. Grate onion into pan with a hand grater. Add jalapeno. Cook for 1 to 2 minutes. Add beans, and mash with back of a fork. Stir in cumin and tomato paste, and season with salt.

To make Warm Salsa Verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste.

Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan. Add jalapeno. Heat onion and jalape96o through for 1 to 2 minutes, and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.

Halve avocado with skin on by cutting in and down to the pit all around avocado. Separate avocado halves, and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with back of a fork. Stir avocado into sauce to thicken it. Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.

Preheat broiler.

Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1 to 2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses under broiler, and serve immediately with Warm Salsa Verde.

MUSHROOM CHICHARRON TACOS

This is from Jocelyn Ramirez in The New York Times cooking enewsletter. Jocelyn write, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.

Ingredients

For the Pico de Gallo:

1 large beefsteak tomato, cored and cut into 1/4-inch dice

1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice

2 jalapeños, stemmed and finely chopped (seeded if desired)

1/2 cup cilantro leaves, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

Coarse kosher salt

For the Mushroom Tacos:

18 ounces oyster mushrooms (from 2 to 3 medium clusters)

1/3 cup neutral oil, such as canola

1/4 teaspoon ground cumin

1-1/2 teaspoons coarse kosher salt

Black pepper

12 corn tortillas

Preparation

Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.

Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

MEXICAN ROSE TACO SALAD

This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.

This can be viewed online here.

Ingredients

1 head red leaf lettuce, rinsed

15-oz. can black or navy beans, drained and rinsed

15 1/4-oz. can corn, drained

6-oz. can pitted black olives, drained

1 bunch scallions, cut into 1-inch lengths

2 medium-sized tomatoes, thinly sliced

1 ripe avocado, peeled and thinly sliced

1 cup loosely packed fresh coriander leaves

1 to 2 jalapeno chiles, thinly sliced, for garnish

Dressing

1/2 cup olive oil

Juice of 1/2 lime

1 tsp. chili powder, or to taste

3 Tbs. taco sauce

1 Tbs. granulated sugar, or to taste

Instructions:

Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.

Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.

To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.

To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.

Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g

CHEESY TOTCHO AND EGG TORTILLA POCKETS

This is from Old El Paso, and begins, "Totchos for breakfast. Need we say more? Scrambled eggs and cheesy potatoes come together in a warm tortilla pocket for the perfect on-the-go morning meal. Pickled jalapeño slices bring a briny heat that balances the richness of the other ingredients. These pockets are way more than restaurant-worthy. "

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 4

To view this online, go to https://www.oldelpaso.com/recipes/cheesy-totcho-and-egg-tortilla-pockets.

Ingredient

80 Ore-Ida™ Mini Tater Tots™ Frozen Potatoes (from 28-oz bag)

1 tablespoon Old El Paso™ Original Taco Seasoning Mix (from 1-oz package)

1 1/4 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (5 oz)

6 eggs, beaten

1/4 cup milk

1/4 teaspoon salt

1 tablespoon butter

1 package (8 count) Old El Paso™ Tortilla Pockets, heated as directed on package

1/4 cup Old El Paso™ Jalapeño Slices

Preparation

Heat oven to 425°F. Line large rimmed baking sheet with foil or cooking parchment paper.

In large bowl, mix frozen potatoes and taco seasoning mix until thoroughly coated. Place on baking sheet, and bake 10 minutes; stir. Bake 5 to 10 minutes or until browned. Top with cheese; continue to bake for another 3 to 5 minutes or until cheese is melted.

In medium bowl, beat eggs, milk and salt slightly with fork or whisk until well blended.

In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle and look hot. Add egg mixture. Cook 3 to 4 minutes, stirring frequently, until eggs are thickened throughout but still moist and creamy.

Stuff tortilla pockets with cheesy potatoes, scrambled eggs and jalapeño slices.

Expert Tips

If you want to add a little extra heat to your breakfast tortilla pocket, try substituting Old El Paso™ Shredded 3 Pepper Cheese Blend for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend.

To avoid losing any cheese to the bottom of the baking sheet, arrange frozen potatoes closely together before adding the cheese.

Before buying eggs, open the carton and check that the eggs are clean and uncracked. Gently move each egg to be sure it hasn't cracked and stuck to the carton. If an egg cracks on the way home, throw it away.