FINE DINING MONSTER

  Homemade Tamales Filling: 1 ¼ pounds pork loin 1 large onion, halved 1 clove garlic Chile Sauce: 4 dried chile peppers 2 cups water 1 ½ teaspoons salt Husks and Dough: 1 (8 ounce) package dried corn husks ⅔ cup lard 1 (10.5 ounce) can beef broth, or as needed 2 cups masa harina 1 teaspoon baking powder ½ teaspoon salt 1 cup sour cream Directions Gather all ingredients. Make the filling: Place pork, onion, and garlic in a Dutch oven. Add enough water to cover and bring to a boil. Reduce heat to low and simmer until pork is cooked through, about 2 hours. Meanwhile, make chile sauce: Use rubber gloves to remove stems and seeds from chiles. Place chiles in a saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat and cool. Transfer chiles and cooking water to a blender and blend until smooth. Str...

  Chicken Fajita Tacos Ingredients 1/4 cup orange juice 2 tablespoons mild taco seasoning (see Note) 2 tablespoons vegetable oil 1 pound boneless skinless chicken breasts, cut into strips 1/2 onion, cut into strips 1/2 green bell pepper, seeded and cut into strips 1/2 red bell pepper, seeded and cut into strips 8 (6 inch) flour tortillas 1 avocado, pitted and sliced, or as needed 1/2 cup sour cream, or as needed 1/2 cup crumbled cotija cheese, or as needed Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Combine orange juice, taco seasoning, and vegetable oil in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight. Heat a cast iron skillet over medium high heat. Cook chicken in the hot skil...

  Rotel Tacos Ingredients 1 tablespoon olive oil 1 small onion, finely chopped 1 lb ground sirloin 2 tablespoons low sodium Taco seasoning 8 ounces processed American cheese (such as Velveeta®), cut into large chunks 1 (10-ounce) can diced tomatoes with green chiles  (such as RO*TEL®) 8 to 10 crunchy taco shells shredded iceberg lettuce toppings of choice such as diced tomato, hot sauce and sour cream (optional) Directions Heat oil in a large skillet over medium-high heat.  Add onion and cook 1 minute, stirring constantly.  Add ground beef and cook, crumbling with a wooden spoon until browned and cooked through, 5 to 10 minutes. Add in taco seasoning and cook for 1 minute.  Mix in cheese and tomatoes and reduce heat to medium-low.  Cook stirring constantly, until cheese is melted and mixture comes to a simmer.  Cook for 3 minutes and remove from heat...

  Teriyaki Steak Quesadillas Ingredients 1/3 cup soy sauce 1/4 cup mirin 1/4 cup sake 4 cloves garlic 2 tablespoons brown sugar 1 teaspoon grated fresh ginger 1 Thai chili or bird's eye chili pepper 1 pound skirt steak, cut into bite-sized pieces 1 tablespoon vegetable oil 1 1/2 cups broccoli florets 8 (10-inch) flour tortillas 1 1/4 cup shredded quesadilla cheese 1/3 cup mini bell pepper For Garnish (optional): black sesame seeds sliced green onions purchased Yum Yum sauce (optional) purchased teriyaki sauce (optional) Directions Add soy sauce, mirin, sake, garlic, brown sugar, ginger, and Thai chili to the jar of a blender. Blend on high until smooth. Reserve 2 tablespoons marinade; pour remaining marinade into a resealable plastic bag. Add steak to the resealable bag, close the ...

  Shredded Chicken and Chile Enchiladas Ingredients 4 cups shredded chicken we used a 3 pound rotisserie chicken 4 ½ teaspoons chili powder 1 Tablespoon ground cumin 1 teaspoon dried oregano crushed 1 large onion thinly sliced 28 ounces chicken broth 8 ounces diced green chiles two 4 ounce cans, undrained ¼ teaspoon chili powder 1 Tablespoon all purpose flour 8 ounces sour cream 2 cups shredded Mexican cheese 8 flour tortillas 8 inches Before You Begin I used a rotisserie chicken from the supermarket. You can also make the chicken yourself or use leftover chicken, depending on how many you are serving. If you do make the chicken yourself, use the stock that it creates in place of the canned stock in the ingredient list.  Use your favorite blend of cheese here. Mexican blend or a mixture of pepperjack and che...

  Skillet Enchiladas Suizas Ingredients 2 Tbsp. olive oil 1 medium-size yellow onion, chopped (2 cups) 3 garlic cloves, minced (1 1/2 Tbsp.) 1 1/2 tsp. ground cumin 1 (14.5-oz.) can diced tomatoes, drained 1 1/4 cups tomatillo salsa 4 cups shredded rotisserie chicken 1 cup crema or sour cream 6 (6-in.) corn tortillas, torn 8 oz. Monterey Jack cheese, shredded (about 2 cups), divided 1 small (6 oz.) avocado, diced Torn fresh cilantro leaves Directions Cook onions: Preheat broiler to HIGH. Place oil in a medium-size cast-iron skillet, and heat over medium, swirling to coat. Add onion, and cook, stirring occasionally, until lightly browned, about 6 minutes. Add garlic: Add garlic and cumin. Cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low. Add tomatoes and salsa: Stir in drained tomatoes and salsa. Simmer over medium-low, stirring ...

  Blooming Quesadilla Ring Ingredients 3 cups shredded, cooked chicken (from 1 rotisserie chicken) 1/2 cup store-bought jalapeño pimiento cheese (4 oz.) 1/4 cup coarsely chopped fresh cilantro, plus more for garnish 1 Tbsp. hot sauce (such as Cholula) 3/4 tsp. kosher salt 1/2 tsp. black pepper 8 oz. pepper Jack cheese, shredded (about 2 cups) 6 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups) 16 (6-inch) flour tortillas Avocado Dipping Sauce (recipe follows) Directions Prepare oven and baking sheet: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place a 4-inch-wide ovenproof ramekin in center of prepared baking sheet; set aside. Mix quesadilla filling: Stir together chicken, pimiento cheese, cilantro, hot sauce, kosher salt, and black pepper in a large bowl; set aside. Stir together pepper Jack and Cheddar ...

  Keto taco shells Ingredients 475 ml (230 g) shredded cheddar cheese ½ tsp ground cumin Instructions Preheat the oven to 400°F (200°C). Mix cheese and cumin. Form small piles (about 1/4 cup, 55g each) of cheese on a large baking sheet lined with parchment paper. Leave plenty of room in between piles, or the cheese might melt together. Bake in the oven for 8-10 minutes or until the cheese is bubbling with light golden brown patches around the edges— the cheese can burn easily so watch carefully. Let cool for 30 seconds. Place a wire rack with wide grates (about 1" or 2.5 cm) over the sink Carefully, place the middle of the cheese "tortillas" over 2 grates on the rack before the cheese completely cools, allowing the edges of each tortilla to drape down around, forming a taco shell shape. Let the tortilla cool completely for a few minutes. Serve with fillings of your choice.

  Keto beef burrito with pico de gallo Ingredients Pico de Gallo 1 (110 g) tomato ½ (55 g) red onion, finely chopped 2 tbsp fresh jalapeños, finely chopped 120 ml (8 g) fresh cilantro, finely chopped 2 tbsp lime juice 2 tbsp olive oil salt and pepper, to taste Egg wraps 6 eggs 4 tbsp olive oil salt and pepper Beef filling 4 tbsp olive oil 450 g sirloin steaks, cut thin 2 tbsp Tex-Mex seasoning 2 tbsp tomato paste 4 tbsp water salt and pepper 240 ml cauliflower rice 240 ml (110 g) shredded cheddar cheese Instructions Pico de Gallo Cut the tomato in half. Use a spoon to scoop out and discard the pulp and seeds, then finely chop. Combine chopped tomatoes, onion, jalapeños, and cilantro in a bowl. Add lime juice, olive oil, and season with salt and pepper. Combine and set aside. Egg wraps Mix eggs and oil with a whisk, until smooth. Seas...

  Mexican Chicken Taco Casserole Ingredients nonstick cooking spray 1 tablespoon olive oil 1 pound ground chicken 1 medium onion, diced 2 teaspoons chili powder 2 teaspoons cumin 2 teaspoons garlic powder ½ teaspoon salt 1 (15 ounce) can black beans, drained 1 (15 ounce) can whole kernel corn, drained 1 (15 ounce) can diced tomatoes and green chiles (such as RO*TEL) 1 (14 ounce) can tomato sauce 7 (6 inch) flour tortillas, or as needed 2 cups shredded Mexican blend cheese Directions Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick spray. Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion; cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with c...

  Hard Taco Shells Ingredients 2 cups vegetable oil for frying 1 (12 ounce) package corn tortillas salt to taste Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Gather the ingredients. Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C). Fry one tortilla at a time in hot oil. Cook for about 15 seconds. Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds. Drain on paper towels. Sprinkle with salt while still hot.

  Homemade Flour Tortillas Ingredients 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons lard 1 ½ cups water Directions Gather all ingredients. Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.   Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough. Serve and enjoy!

  Barbacoa Tacos Ingredients 2 ripe plum tomatoes 1 small white onion, quartered 2 cloves garlic, peeled 4 chipotle peppers in adobo sauce 3 teaspoons kosher salt 1 ½ teaspoons chili powder 1 teaspoon ground cumin ½ teaspoon freshly ground black pepper 1 (3 pound) beef chuck roast, cut into 6-equal sized cubes 2 tablespoons olive oil 1 cup water 1 tablespoon light brown sugar 2 teaspoons dried oregano 3 fresh bay leaves 1 tablespoon lime juice corn tortillas, warmed 2 ripe avocados, peeled, pitted and sliced ½ bunch radishes, thinly sliced 2 tablespoons chopped fresh cilantro, or to taste Directions Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, work...

  Blackened Shrimp Tacos Ingredients 1 (14 ounce) bag classic coleslaw mix 1/4 cup chopped red onion 1/4 cup chopped cilantro 1 jalapeno, seeded and minced 2 limes, juiced 1 tablespoon olive oil 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 pound large peeled, deveined raw shrimp 1 1/2 teaspoons blackened seasoning 1 1/2 teaspoons olive oil 12 flour tortillas, warmed 8 ounces prepared guacamole Directions Place coleslaw mix, red onion. cilantro, jalapeno, lime juice, 1 tablespoon olive oil, salt, and cayenne pepper in a large bowl. Stir until evenly combined. Set aside. In a separate bowl combine shrimp, blackened seasoning, and the remaining 1 1/2 teaspoons olive oil. Stir until evenly combined. Heat a large skillet over medium-high heat. Add shrimp mixture and cook until shrimp are bright pink on the outside a...

  Birria de Pollo (Chicken Birria) Tacos Ingredients 4 cups chicken broth 4 dried guajillo chiles, stemmed and seeded 4 dried ancho chiles, stemmed and seeded 1 dried de árbol chile, stemmed and seeded (Optional) 4 tablespoons canola oil, divided 1 medium white onion, quartered, divided 4 cloves garlic 1 (14.5 ounce) can fire-roasted diced tomatoes 2 tablespoons apple cider vinegar 2 teaspoons kosher salt, divided 2 teaspoons ground cumin 1 teaspoon dried oregano ½ teaspoon ground black pepper ¼ teaspoon ground cloves 1 ½ pounds skinless, boneless chicken breasts 1 bay leaf 12 (6 inch) corn tortillas 2 tablespoons chopped fresh cilantro, or to taste 12 lime wedges, for serving Directions Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from h...

  Chipotle BBQ Chicken Tinga Tacos Ingredients 1 ½ pounds skinless, boneless chicken breast halves 1 large yellow onion, chopped, divided 6 whole garlic cloves ½ cup ketchup ½ cup beer ⅓ cup distilled white vinegar 1 medium jalapeno pepper, seeded and minced 2 tablespoons brown sugar 2 teaspoons ground dried chipotle chili pepper 1 teaspoon dry mustard 1 teaspoon ground cumin 1 teaspoon ground paprika 1 teaspoon salt 1 tablespoon salted butter, or more to taste 3 cloves garlic, minced 6 (6 inch) corn tortillas, or as needed Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Advertisement Directions Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chi...

  Pablito's Chicken Tacos Ingredients ½ cup sour cream ½ bunch fresh sorrel, chopped 1 lime, juiced 1 teaspoon salt 1 teaspoon white sugar 2 cups all-purpose flour 2 cups masa harina 2 teaspoons baking powder 2 teaspoons salt 1 ¾ cups water 2 ounces butter, melted ½ teaspoon vegetable oil ¼ cup vegetable oil 1 cup cubed skinless, boneless chicken breast meat ½ bunch kale, stems removed and leaves coarsely chopped ½ onion, sliced 1 teaspoon salt 1 teaspoon ground black pepper Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Advertisement Directions Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use. Mix flour, masa harina, baking pow...

  Mini Chicken and Corn Tacos Ingredients 10 (7 inch) flour tortillas butter-flavored cooking spray 2 ½ cups cooked, shredded chicken 1 ¼ cups whole kernel corn, drained 1 ¼ cups salsa ¾ cup shredded Mexican cheese blend ½ cup sour cream Directions Preheat the oven to 375 degrees F (190 degrees C). Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla. Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos. Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes. Mix together chicken, cor...

  Chicken Tacos with Chorizo and Saffron Yogurt Sauce Ingredients 2 skinless, boneless chicken breast halves 1 cup chicken broth 1 onion, chopped, or to taste 2 jalapeno peppers, minced, or to taste 1 pound chorizo sausage 2 cups plain Greek yogurt 2 (.5 gram) packets saffron ½ teaspoon vegetable oil, or as needed 4 (6 inch) flour tortillas 2 limes, cut into wedges Directions Combine chicken, chicken broth, onion, and jalapenos in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes. Mix yogurt and saffron together in an electric blender or food processor until blended and saffron starts to tur...

  Tuna & tabouli burrito wraps Ingredients (4) 4 flour burritos 135g (1/2 cup) hummus 200g (2 cups) bought tabouli, drained 1 x 425g can tuna in olive oil, drained Method Step 1 Spread the burritos evenly with hummus. Top with tabouli and tuna. Roll up to enclose filling. Wrap in non-stick baking paper. Use kitchen string to tie the burrito wraps twice to secure. Cut each burrito wrap in half. Wrap in plastic wrap.