Mike's Super Simple Taco & Tostada Tips

Name: Mike's Super Simple Taco & Tostada Tips
Cuisine: American
Ingredients: ● For The Meat [as needed]; 80/20 Ground Beef; ● For The Shells [as needed]; Fresh Flat Tostada Shells; Fresh Flour Tortillas; Fresh Taco Shells; ● For The Vegetables Additions & Toppings [all chilled - as needed]; Taco Bell Seasoning Packe [one for meat - one for refried beans]; Firm Black Olives [sliced]; Fresh Cilantro Leaves [chopped]; Red Onions [chopped]; Iceberg Lettuce [shreaded]; Cabbage [shreaded]; Shreaded Mexican 3 Cheese; Viadailla Onions [chopped]; Firm Beefeater Tomatoes [chopped]; Jalapeños [minced - seeds & membranes removed]; Fresh Minced Garlic; Fresh Lime Wedges & Juice; 1 Can Beef Stock [with sodium]; 2 Cans Rosarita Refried Beans [one of the better brands]; Firm Avocados [sliced - lightly drizzled with lime juice]; 2 tbsp Dehydrated Onions [don't use fresh onions]; Radishes [sliced]; Sour Cream [add fresh chives if possible]; Homemade Salsa [see recipe]; Homemade Green Salsa [see recipe]; Homemade Habenero Sauce [see recipe]; 1/2 tsp Mexican Oregeno [crushed]; Queso Fresco Cheese

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Don't you hate it when you spend hours upon hours preparing delectable, sophisticated and detailed dishes. But, you're somehow mostly appreciated for those meals that literally take you less than ten minutes to prepare? You know - those idiot proof recipes of yours? Well, this is certainly one of mine.

Hopefully I'm not sounding arrogant but this is one of my most [americanized] requested dishes by my family, students and neighbors. They asked me to post. So, here goes my incredibly simple, foolproof Taco recipe with tips.

Just know that these Tacos and Tostadas are all about the options. From the meats, to the fresh chilled veggies, to the homemade salsas.

Do excuse the overly detailed directions and photos. Seven overly enthusiastic eight year olds both pictured and posted them for me last night. After all, it was Taco Tuesday here in the O'Brien Shire!

Anyway, in the end, I suppose fresh, chilly, crisp, homemade and firm is what this dish is all about. Enjoy!

Just know that these Tacos and Tostadas are all about the options. From the meats, to the fresh chilled veggies, to the homemade salsas.

Anyway, in the end, I suppose fresh, chilly, crisp, homemade and firm is what this dish is all about. Enjoy!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Just know that these Tacos and Tostadas are all about the options. From the meats, to the fresh chilled veggies, to the homemade salsas.

Anyway, in the end, I suppose fresh, chilly, crisp, homemade and firm is what this dish is all about. Enjoy!

Just know that these Tacos and Tostadas are all about the options. From the meats, to the fresh chilled veggies, to the homemade salsas.

Anyway, in the end, I suppose fresh, chilly, crisp, homemade and firm is what this dish is all about. Enjoy!

Saved

Ingredients

● For The Meat [as needed]
80/20Ground Beef
● For The Shells [as needed]
Fresh Flat Tostada Shells
Fresh Flour Tortillas
Fresh Taco Shells
● For The Vegetables Additions & Toppings [all chilled - as needed]
Taco Bell Seasoning Packe [one for meat - one for refried beans]
Firm Black Olives [sliced]
Fresh Cilantro Leaves [chopped]
Red Onions [chopped]
Iceberg Lettuce [shreaded]
Cabbage [shreaded]
Shreaded Mexican 3 Cheese
Viadailla Onions [chopped]
Firm Beefeater Tomatoes [chopped]
Jalapeños [minced - seeds & membranes removed]
Fresh Minced Garlic
Fresh Lime Wedges & Juice
1 CanBeef Stock [with sodium]
2 CansRosarita Refried Beans [one of the better brands]
Firm Avocados [sliced - lightly drizzled with lime juice]
2 tbspDehydrated Onions [don't use fresh onions]
Radishes [sliced]
Sour Cream [add fresh chives if possible]
Homemade Salsa [see recipe]
Homemade Green Salsa [see recipe]
Homemade Habenero Sauce [see recipe]
1/2 tspMexican Oregeno [crushed]
Queso Fresco Cheese
● For The Options [all dusted with Taco seasoning]
Sliced Sirlon
Shreaded Chicken
Chopped Shrimp

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Steps

1

Start with 80/20 ground beef. There's no need to strain this specific extra lean blend.
2

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!
3

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.
4

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.
5

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!
6

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.
7

Fresh chilled, sliced Avocados drizzled with lime juice for flavor and to keep them from browning.
8

Fresh chilled Sour Cream. Add fresh diced chives to it if you have them on hand. They're always appreciated!
9

Fresh homemade guacamole. See my recipe for, Mike's Fiesta Guacamole, under my profile if you'd like.
10

Homemade habenero sauce. See my recipe for, Mike's Garlic Habenero Chili Sauce, under my profile if you'd like.
11

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!
12

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!"
13

Feel free to check out my, Mike's Creamy Avocado Dip And Spread, if you'd like.
14

Queso Fresco Cheese. You will want to crumble it up a bit.
15

Fresh shredded Mexican 3 Cheese blend.
16

Red Onion and cilantro leaves. always make for a pretty, colorful, delicious garnish.
17

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!
18

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!

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Cooksnaps

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MMOBRIEN @cook_2891564

on July 27, 2016 21:08

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!