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We hope you got insight from reading it, now let’s go back to mike's super simple taco & tostada tips recipe. To cook mike's super simple taco & tostada tips you only need 34 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Mike's Super Simple Taco & Tostada Tips:
- Prepare ● For The Meat [as needed]
- Take 80/20 Ground Beef
- Use ● For The Shells [as needed]
- You need Fresh Flat Tostada Shells
- Use Fresh Flour Tortillas
- Provide Fresh Taco Shells
- Take ● For The Vegetables Additions & Toppings [all chilled - as needed]
- Use Taco Bell Seasoning Packe [one for meat - one for refried beans]
- Provide Firm Black Olives [sliced]
- Get Fresh Cilantro Leaves [chopped]
- Provide Red Onions [chopped]
- Provide Iceberg Lettuce [shreaded]
- Take Cabbage [shreaded]
- You need Shreaded Mexican 3 Cheese
- You need Viadailla Onions [chopped]
- Prepare Firm Beefeater Tomatoes [chopped]
- Prepare Jalapeños [minced - seeds & membranes removed]
- Provide Fresh Minced Garlic
- Use Fresh Lime Wedges & Juice
- Prepare 1 Can Beef Stock [with sodium]
- You need 2 Cans Rosarita Refried Beans [one of the better brands]
- Use Firm Avocados [sliced - lightly drizzled with lime juice]
- Take 2 tbsp Dehydrated Onions [don't use fresh onions]
- Provide Radishes [sliced]
- Get Sour Cream [add fresh chives if possible]
- Use Homemade Salsa [see recipe]
- Use Homemade Green Salsa [see recipe]
- You need Homemade Habenero Sauce [see recipe]
- You need 1/2 tsp Mexican Oregeno [crushed]
- Prepare Queso Fresco Cheese
- Prepare ● For The Options [all dusted with Taco seasoning]
- Use Sliced Sirlon
- Take Shreaded Chicken
- Provide Chopped Shrimp
Instructions to make Mike's Super Simple Taco & Tostada Tips:
- Start with 80/20 ground beef. There's no need to strain this specific extra lean blend.
- One of the better, more familiar Americanized pre-fabed Taco Seasoning mixes. This brand is always a REAL time saver. After all, I'm always about the easy if it works!
- Instead of adding your dry packet seasoning mix into your dry fried ground beef and risk clumping. Or, even adding plain water to moisten and dissolve it. Try using a 1/2 cup + of beef stock for moisture and additional flavor. Mix, steam, simmer and cover.
- Add a good pinch of ground cumin, a dash of Mexican Oregeno, [crushed] fresh ground black pepper, fresh minced garlic and 2 tbsp dehydrated onions. Cover and simmer. Add additional beef stock if need be. Be sure to use dehydrated onions. Believe it or not, they really do make the beef part of the dish.
- Chop fresh chilled shreadded cabbage, lettuce with drizzled lime juice, tomatoes, cilantro, Viadailla onions for sweetness, firm black sliced olives, [hidden under tomatoes] jalapeños with radishes and refrigerate. Make sure all vegetables are super firm, crazy snapy fresh and chilled! It does make a huge difference!
- For the Stacked Refried Beans. Add a bunch of fresh chopped sweet onions, a 1/2 cup Mexican 3 Cheese, firm tomatoes with no seeds, cilantro leaves, minced garlic, jalapeños, a 1/2 packet of taco seasoning and a dash of your favorite red salsa. Just heat and serve. That's it folks! Easy peasy! No secrets here! You can sauté your vegetables if you want them soft but we don't here in New Mexico.
- Fresh chilled, sliced Avocados drizzled with lime juice for flavor and to keep them from browning.
- Fresh chilled Sour Cream. Add fresh diced chives to it if you have them on hand. They're always appreciated!
- Fresh homemade guacamole. See my recipe for, Mike's Fiesta Guacamole, under my profile if you'd like.
- Homemade habenero sauce. See my recipe for, Mike's Garlic Habenero Chili Sauce, under my profile if you'd like.
- Homemade chilled salsa. See my recipe under, Mike's Authentic Salsa. I received this recipe from a native Mexican in Mexico City when I was a kid. It's clean, pure, crisp and crazy delicious!
- Homemade chilled Green Salsa. See my recipe for, Mike's Very Verde Salsa, if you'd like. Here in New Mexico we usually employ both red and green salsa on everything we eat. In fact, we typically call it, "Goin' Christmas on their asses!"
- Feel free to check out my, Mike's Creamy Avocado Dip And Spread, if you'd like.
- Queso Fresco Cheese. You will want to crumble it up a bit.
- Fresh shredded Mexican 3 Cheese blend.
- Red Onion and cilantro leaves. always make for a pretty, colorful, delicious garnish.
- You can use fresh lime wedges or lime juice. Your choice. Used mostly to keep fresh ingredients from browning as well as for flavor. Either works just as well. It's up to you!
- Sliced sirlon, shreaded chicken and shrimp mixed with your basic Taco seasoning goes great with these as well. Just make sure your proteins are hot and your sides are super crispy and chilly! Enjoy!
And every time I make a recipe with shrimp, I ask myself why I don't cook with it more often. In addition to being healthy, shrimp cooks in a matter of minutes, making it ideal for fast weeknight dinners. This is our quarantine taco, another simple discovery from our early Inside Days this spring that ticked a miraculous number of boxes at once. Tacos, previously: Crisp Black Bean Tacos with Feta and Slaw, Sweet Potato Tacos, Charred Corn Tacos with Zucchini and Radish Slaw, Taco Torte. Mikes Taco Club is a tiny restaurant in Ocean Beach San Diego, but don't let its size The staff were super friendly and the prices were very reasonable!
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