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Nicole McLaughlin demonstrates five versatile and delicious beef taco variations, including crispy fried, smashed Big Mac style, slow-cooked birria, easy sheet pan, and creamy Rotel tacos, plus a signature homemade taco seasoning and a unique cherry margarita.
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Prepare the homemade seasoning mix and the saucy base taco meat. → For variety: fry tortillas with meat and cheese, or smash raw beef onto tortillas on a griddle. → For the slow cooker: slow-cook chuck roast with a Birria Bomb for tender dipping tacos. → For a crowd: bake folded tacos on a sheet pan with seasoned raw beef and beans. → Serve with a creamy Rotel beef mixture in crunchy shells and an Italian Cherry Margarita.
Prepare the homemade seasoning mix and the saucy base taco meat. → For variety: fry tortillas with meat and cheese, or smash raw beef onto tortillas on a griddle. → For the slow cooker: slow-cook chuck roast with a Birria Bomb for tender dipping tacos. → For a crowd: bake folded tacos on a sheet pan with seasoned raw beef and beans. → Serve with a creamy Rotel beef mixture in crunchy shells and an Italian Cherry Margarita.
Nicole McLaughlin demonstrates five versatile and delicious beef taco variations, including crispy fried, smashed Big Mac style, slow-cooked birria, easy sheet pan, and creamy Rotel tacos, plus a signature homemade taco seasoning and a unique cherry margarita.
【Homemade Taco Seasoning】In a medium bowl, whisk together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, crushed red pepper, and oregano. Store in a jar for future use.
【Base Taco Meat】Brown 1.5 lbs of ground round in a skillet. Use a potato masher to create fine crumbles. Add chopped onions and cook for 3 minutes. Stir in 3 tbsp of the homemade seasoning, tomato paste, and water. Simmer for 5 minutes until saucy.
【Crispy Fried Beef Tacos】Lightly oil a skillet. Place a corn tortilla down, flip once bubbly, and top with Monterey Jack cheese and prepared taco meat on one half. Fold and fry until golden and crispy. Top with lettuce, cilantro, and salsa.
【Smashed Big Mac Tacos】Place small balls of raw ground beef on a hot griddle. Season with salt and pepper. Place a flour tortilla on top and smash flat. Cook for 2 minutes, flip, add American cheese, Big Mac sauce (mayo, ketchup, mustard, relish), shredded lettuce, and red onion.
【Quesabirria Tacos】Place chuck roast, chopped onion, and cilantro in a slow cooker. Add a Birria Bomb and 4 cups of water. Cook on high for 6 hours. Shred the meat. Dip corn tortillas in the cooking liquid, place in a skillet, add cheese and meat, fold, and fry until crispy. Serve with a bowl of the consommé for dipping.
Using a potato masher is the best way to get a uniform, small-crumble texture for the taco meat.
The Birria Bomb is a great shortcut to eliminate the need for multiple dried peppers and complex blending.
Sheet pan tacos allow you to cook many tacos at once; ensure the tortillas are moist/warm before folding to prevent breaking.
For the Big Mac tacos, make sure the griddle is very hot to get those 'crusty bits' on the beef.
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