Especials del Sudoeste
Southwest Specialties

Tacos

Tacos can be made with 
crispy corn tortillas


 
or warm soft tortillas.
  


They can also be made 
with a variety of meats;
as you can see from the 
recipes that follow

Crispy Ground Beef Tacos

Heat 2 inches of shortening 
in a heavy skillet on 
medium-high heat.
Holding a tortilla slightly 
open with tongs, 
immerse in the hot shortening 
and fry the bottom 
portion until crisp 
to form a shell.
Fry each side of 
the shell until crisp. 
Drain on absorbent towels. 
Fry beef in a medium-sized 
skillet at medium heat 
until browned.  
Drain. Season with garlic salt.
Layer the meat and 
remaining ingredients 
in the taco shells.
Serve with 
red or green chile salsa.



Sizzling Steak Tacos

Corn Tortillas  
4 Tbsp. Olive Oil  
2 Green Bell Peppers thinly sliced  
1 red Onion thinly sliced  
1 lb. 1/4" thick long strips 
 Skirt or Flank Steak  
1-2 small Jalapenos minced  
1 Tbsp. Cumin  
1 Tbsp. Chile Powder  
1 1/2 cups Corn cooked  
2 Tbsp. Cilantro minced  
1 tsp. Cider Vinegar  
2 Plum Tomatoes seeded and chopped  
1 Avocado peeled and diced  
1 tsp. Vegetable Oil  
  
Heat oil in heavy large skillet 
over medium heat. 
Add bell pepper and onion 
and saute until tender,
about 5 minutes.  
Transfer to bowl. 
Add steak to skillet 
and cook until no longer pink, 
about 2 minutes add jalapeņo, 
cumin, chili powder 
and salt and pepper to taste.  
Transfer to heated bowl. 
In a medium sized bowl 
combine the corn, tomatoes, 
avocado, cilantro, vinegar, and oil.  
Warm tortillas over gas flame 
or electric burner until 
they begin to color. 
Transfer to a napkin-lined basket. 
To serve, have diners assemble 
their own tacos at the table.  



Chicken Tacos

4  boneless, skinless 
chicken breast halves, 
cut into thin bite-sized strips 
1 cup frozen whole kernel corn 
1 cup chunky-style salsa 
2 1/4 oz 1 can slice ripe olives, 
well drained 
8 flour tortillas (8- to 10-inch)

Spray large nonstick skillet 
with nonstick cooking spray. 
Heat over medium-high heat 
until hot. 
Add chicken, 
cook and stir 5 minutes 
or until no longer pink.
Stir in corn, salsa and olives. 
Reduce heat to medium, 
cook 5 minutes 
or until thoroughly heated.
Meanwhile, 
warm tortillas 
as directed on package. 
Spoon 1/4 of chicken mixture 
onto half of each tortilla. 
Fold tortillas over. 
If desired, serve with sour cream 
and additional salsa.




Chicken Tacos 
with Roasted Corn Salsa
 
1 cup roasted chicken-reserved 
6  taco shells 
1/2 cup roasted corn-reserved 
1 cup lettuce-shredded 
2 1/4 oz can of ripe olives-sliced 
1/2 cup Mexican cheese blend-shredded 
1/2 cup salsa 

Heat oven to 375 degree F. 
Wrap cut up roasted chicken in foil. 
Heat chicken for 15 to 20 minutes 
or until hot. 
Heat taco shells in oven 
as directed on package.
Meanwhile, in medium bowl, 
combine roasted corn and salsa, 
mix well. Set aside.
In each warm taco shell, 
layer lettuce olives, chicken, 
corn mixture and cheese. 



Grilled Pork Tacos

3/4 lb pork boneless center loin roast, 
cut into 2x1/4 in strips
1/2 c chopped fresh papaya
1/2 c chopped fresh pineapple
10 flour tortillas 
(6 or 7 in diameter), warmed 
1 1/2 c shredded monterey jack cheese 
(6 ounces)
2 tb margarine or butter, melted


Prepare Papaya Salsa and set aside.
Cook pork in 10-inch skillet
over medium heat about 10 minutes, 
stirring occasionally, 
until no longer pink; drain.  
Stir in papaya and pineapple.  
Heat, stirring
occasionally, until hot.

Warm tortillas:  
Heat in a hot, ungreased skillet 
or griddle for
about 30 seconds to 1 minute.  
They also can be warmed in a 250
degree oven for 15 minutes.  
Or wrap several tortillas in dampened
microwavable paper towels 
or microwavable plastic wrap 
and microwave
on High for 15 to 20 seconds.
Heat oven to 425 degrees.  
Spoon about 1/4 cup of the pork mixture
onto half of each tortilla; 
top with about 2 tablespoons of the
cheese.  Fold tortillas over filling.

Arrange five of the filed tortillas 
in ungreased jelly roll pan,
15 1/2 x 10 1/2 x 1 inch; 
brush with melted margarine.  
Bake uncovered about 10 minutes 
or until light golden brown.  
Repeat with remaining tacos.  
Serve with papaya salsa



Braised Pork Soft Tacos

1 Onion minced  
1 Jalapeņo Pepper chopped  
1/4 cup Cilantro stems removed  
1 Lime Juice  
1 Ripe Tomato diced  
2 tsp. Salt  
1/4 lb. Pork Loin  
1 Tbsp. Olive Oil  
1/4 tsp. Ground Cumin  
1/4 tsp. Cayenne Pepper  
1 Tbsp. Red Wine Vinegar  
1 cup Beer  
12 Soft Taco sized Flour Tortillas  
Guacamole or Salsa as desired  
 
Combine minced onion, jalapeno, cilantro, 
lime juice and dices tomatoes. 
Add 1/2 of the salt and 1/2 of 
the pepper and chill.  
Cut pork into 1/2 inch thick slices. 
Heat oil in large skillet on high heat. 
Cook pork until golden brown on all sides, 
about 10 minutes. 
Reduce heat. 
Stir in cumin, cayenne pepper, 
vinegar and beer. 
Simmer until almost all of the 
liquid has evaporated, 
about 5 minutes.  
Warm tortillas. 
Divide guacamole among tortillas 
and spread to an even thickness. 
Divide pork among tortillas 
and top each with salsa 
and sour cream. 
Roll up the tortillas 
and serve immediately.  


Grilled Lamb Tacos
 with Roasted Poblano Salsa
 

Soft Taco Size Corn Tortilla
12 oz. Lamb
Salt, to taste
Pepper, to taste

Preheat barbecue grill. 
Season lamb chops with salt and pepper. 
Grill chops on barbecue for five minutes 
on each side until cooked to medium. 
Allow to cool for five minutes 
and cut into 1/4" slices.
Heat tortillas according 
to package instructions. 
Distribute lamb and salsa 
among the tortillas. 
Serve immediately.



Shrimp Tacos

12 Flour Tortillas  
Oil for frying  
Garlic Cloves diced  
1/2 cup Mexican Salsa  
1 Tbsp. fresh Cilantro  
1/2 lb. Shrimp chopped  
Guacamole (optional)  
12 Toothpicks  
Salt and Pepper to taste  
  
In two tablespoons of oil, 
fry garlic, salsa, cilantro 
and shrimp until moisture 
is absorbed thoroughly,
season with salt and pepper 
and allow to cool. 
Fill tacos and seal each one 
closed with a toothpick; 
fry it in hot oil until golden 
and remove excess oil 
by placing on a paper towel. 
Accompany tacos with guacamole 
if desired.  



Ensenada Fish Tacos

6 Soft Taco Size Flour Tortillas  
1 pkg. (1 oz.) Chicken Taco Spices  
1/2 cup Sour Cream  
2-3 Tbsp. Milk  
1 Tbsp. Lime Juice  
16 oz. Cod or Orange Roughy Fish Filet  
sliced Cabbage
  
Garnishes: 
Lime Wedges, sliced Olives, Salsa, 
chopped fresh Cilantro, shredded Cheese  
  
Sauce: 
combine 2 teaspoons chicken taco spices 
with sour cream and enough milk to thin 
to pouring consistency; set aside.  
Seasoning paste: 
combine remaining seasonings, 
oil, and lime juice. 
Brush seasoning paste over entire fish.  
Grill or broil until fish begins to flake easily,
about 10 to 12 minutes. 
Evenly divide fish among tortillas, 
top with cabbage and sauce, fold, 
and serve with lime wedges and garnishes. 

Tacos De Jocoqui Al Horno
Baked Sour Cream Tacos 

12 Tortillas
Oil for frying
Sauce:
 2 tbsp Oil
 2 tbsp Salsa Jalapena or your
 -favorite chili relish
 1 sm Onion, chopped
 1 can Solid pack tomatoes, Chopped
 Salt
 1 lb Monterey Jack cheese, cubed
 1 tsp Rubbed oregano
 1 pt Sour Cream, salted
 
For sauce, wilt onion in hot oil.  
Add tomatoes, oregano, salsa, and
salt. Cook for 15 or twenty minutes. 
Set aside.  
Fry tortillas lightly in oil, 
put some of the sauce and a piece 
of cheese on each one and roll. 
Arrange in a buttered 
shallow glass baking dish.  
Pour remaining sauce over tacos, 
top with cheese and spoon sour cream over
all. Bake at 325 F. for 25 to 30 minutes.   

Commercially prepared taco shells may be substituted for tortillas.