Monday, March 27, 2006
Dinner at Home
Chupaqueso Taco Salad
Chupaqueso Taco Shell
-2 cups grated cheese
Taco Meat
-3/4 lb ground turkey
-1 onion, diced
-4 cloves garlic, minced
- 1 tsp salt
-1 tb paprika
-1 tb cumin
-1 ts granulated garlic
-2 ts black pepper
-2 cups spinach, washed and chopped
-10 black olives, chopped
-1/4 cup greek plain yogurt or sour cream
-hot sauce, to taste
-guacamole
-2 avocados, ripe
-3 cloves garlic, minced
-juice of 1/2 lemon or juice of one lime
-1/4 onion, minced
-1/2 tomato, seeded and diced
-salt to taste
To make the Chupaqueso shells. Place one cup of cheese at a time in a 10 or 12 inch frying pan on medium high. The cheese will begin to toast and when it is strong enough to flip like a pancake, flip it and fry for another 30 seconds or so. Then slide it into a medium sized mixing bowl where it will harden into the shape of the bowl. I like to put a paper towel in the bowl first to soak up the excess grease from the cheese.
For the meat, sautee the onions and garlic in olive oil until the onions are translucent. Then add the meat and the spices and sautee, stirring frequently, until done and browned.
For the guacamole, just smash the avocados and mix all the other ingredients in together. I like to leave it a bit chunky.
To assemble, place the spinach in each bowl, then the meat, then the olives, then guacamole, then yogurt/sour cream and finally douse with hot sauce.
Serves 2.
# posted by Giao and Alexis @ 8:50 PM 
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