• 3/21 Crunchy Taco Day - 1

    From Dave Drum@1:18/200 to All on Mon Mar 20 05:52:12 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Texas Breakfast Tacos
    Categories: Tex-mex, Pork, Eggs, Vegetables
    Yield: 4 Servings

    Southwest guacamole
    Fresh tomato salsa
    1 lb Bulk chorizo sausage
    1 c Onion; fine Chopped
    1 md Green bell pepper *
    1 tb Butter
    12 lg Eggs; beaten
    10 Flour tortillas **
    6 oz Cheese; shredded ***
    2 tb Butter; melted

    * Bell pepper should be seeded and cut into strips.
    ** Tortilllas should be 7 to 8 inches in diameter.
    *** Use a mixture of shredded Colby & Montery Jack.

    Prepare Southwest Guacamole and Fresh Tomato Salsa;
    reserve.

    Cook and stir the sausage, onion and the bell pepper
    strips in a 10" skillet over medium heat, stirring
    frequently, until the sausage is done, about 10 min;
    drain and reserve.

    Heat 1 Tb of buter in a skillet over med heat until
    hot and bubbly. Pour eggs into skillet. As the eggs
    begin to set at the bottom and sides, gently lift
    cooked portions with a spatula so that the thin
    uncooked portion can flow to the bottom. Avoid constant
    stirring. Cook until the eggs are thickened throughout,
    but still moist, about 5 minutes.

    Heat the oven to 450ºF. Spoon about 1/4 cup sausage
    mixture onto each of the tortillas; top each with
    about 1/4 cup of the eggs and 2 Tb of the cheese mix.

    Fold tortillas into halves. Arrange 5 assembled tacos
    in ungreased jelly roll pan 15 1/2" X 10 1/2" X 1";
    brush with melted butter.

    Bake until light golden brown, about 10 to 12 minutes.
    Repeat with the remaining tacos. Serve with the guacamole
    and salsa.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Bosses come and bosses go, but a good secretary lasts forever.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Wed Mar 20 07:22:52 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pulled Pork Tacos w/Tomatillo Salsa
    Categories: Breads, Pork, Chilies, Salsa, Vegetables
    Yield: 4 Servings

    4 Red bliss potatoes; cooked
    - sliced 1/4" thick
    1 lb Pulled BBQ pork
    1 c Grated Monterey Jack cheese
    8 White corn tortillas
    Salt & fresh ground pepper
    Olive oil

    MMMMM----------------------TOMATILLO SALSA---------------------------
    1/2 lb Tomatillos; husked, washed
    - cut in quarters
    1 lg Jalapeno; stemmed, seeded,
    - rough chopped
    1/4 c Cold water
    1/2 sm Onion; halved
    1 bn Cilantro; stems & leaves
    1 ts Coarse salt

    First make the salsa.

    Place the tomatillos, jalapenos and water in a blender or a
    food processor fitted with the metal blade. Puree just until
    chunky. Then add the remaining ingredients and puree about 2
    minutes more, or until no large chunks remain. This salsa
    keeps in the refrigerator, in a covered container, about 3
    days. Yields: 1 1/2 cups

    Next make the tacos.

    Prepare a wood or charcoal fire and let it burn down
    to embers.

    For each serving, lay 1 1/2 ounces of pork over half
    of the tortilla, top with potato slices, 1/4 cup of
    cheese and season to taste with salt and pepper. Fold
    over the tortilla and brush with olive oil. Grill for
    3 minutes on each side, or until crispy and cheese has
    melted.

    Serve with Tomatillo Salsa.

    Yield: 8 servings

    Recipe By: Grillin' & Chillin' Show (TVFN)

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The rich get ice in the summer; the poor in winter.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)