Wednesday, October 2, 2013

Tasty Taco Tango

Good evening everyone! If you read this blog with any regularity, you're likely well aware that our favorite medium in which to cook is Mexican cuisine. The beauty of Mexican cuisine is it is so wide open and easily adaptable that you can make many similar dishes (burritos, tacos, stews - etc) and never once duplicate a dish with the same ingredients or processes.

Tonight's recipe takes us to one of the most basic and popular forms of Mexican cuisine, the taco. True to our style, however, this taco is unlike any we've made before as it features a two meat blend and manages to come in at just over 250 calories per serving.

The Recipe: The EatingWell Taco
Original Recipe Found On:

What You'll Need:
(Serves 6)

12 x 6 Inch Corn Tortillas*
8 Ounces 99% Lean Ground Turkey
8 Ounces 90% Ground Beef
1/2 Cup Chopped Onion
1 Can Diced Tomatoes With Green Chiles (Drained)
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Chili Powder
1/2 Teaspoon Dried Oregano

* Note: The original version of this recipe has instructions to make your own hard shell taco. I'm a soft shell taco fan myself (not opposed to hard shell, just prefer soft) so I opted to skip those steps. However, I'd encourage you to look at the original recipe (HERE) if you're interested in creating your very own hard shell tacos.

Begin by setting a large (12 inch) skillet over medium high heat and browning the turkey and beef until both meats are completely cooked through and all signs of pink are gone. Transfer the meat mixture to a large colander and rinse off an excess fat. Wipe the skillet clean with a paper towel before moving on to the next step.

Return the meat to the skillet and add the tomatoes, cumin, chili powder and oregano. Stir well to incorporate all of the ingredients, then bring the pan to a simmer. Stirring occasionally, allow the mixture to cook until some of the liquid from the tomatoes has cooked off - 6 to 8 minutes. (This produces a 'thicker' meat filling - if you like a looser, more 'wet' -for lack of a better word - meat filling, reduce the cooking time to 3 minutes).

Spoon 3 tablespoons of the meat into your taco shell and top with fresh salsa, chopped romaine lettuce, cheese and hot sauce (or any variation you prefer) serve and enjoy!

The Results:

The two meat blend was a pleasant surprise. I've only tackled tacos with one meat - typically beef, but I've also dabbled in pork. The beauty of turkey is that its not only lean, but fairly flavor neutral (bland...but in a good way). This means the turkey will pick up whatever flavors you surround it with. In this case, the chili powder and cumin are those flavors. The result is a low fat blend that tastes just like its all beef counterpart.

The combination of cumin, chili powder and oregano is hardly unheard of - in fact, if you go into your kitchen right now and look at those 'taco seasoning' packets that people like to use for easy Mexican cooking (not judging...) its likely the first three ingredients are chili powder, cumin and oregano. If you want to be a little more bold, add in some cayenne pepper. If you're looking for something even more adventurous, a pinch of garlic salt will really change the final flavor. The main point is simple, this recipe is HIGHLY adaptable. Experiment as you see fit and enjoy!

That's all we have for you this evening. We're back this weekend with a special 'fall treat' recipe that you're sure to love. Until then,


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