Saturday, August 25, 2007
Dinner at Home
Chupaqueso Taco Salad with Homemade Quacamole and Tomatillo Salsa
A super-tasty, quick to make, low carb version of a taco salad that still retains the satisfying crunch because of the chupaqueso taco shell. Click here for a video demo on how to make a chupaqueso.
Chupaqueso Taco Salad:
-2 chupaqueso taco shells (reciped below, demo above)
-2 cups baby spinach
-1 batch taco meat (recipe below)
-1 batch tomatillo salsa (recipe below)
-1 batch guacamole (recipe below)
-sour cream or Fage plain yogurt
-hot sauce
Place each taco shell on a plate and put 1 cup of baby spinach in each. On top of that heap the taco meat, then guacamole, sour cream/yogurt, tomatillo salsa and finally hot sauce, if desired. If you have leftover taco meat, guacamole and/or tomatillo salsa, you can make a great scramble the next morning with the taco meat, and top with the guacamole and salsa, or make a great breakfast burrito.
-2 chupaqueso taco shells (reciped below, demo above)
-2 cups baby spinach
-1 batch taco meat (recipe below)
-1 batch tomatillo salsa (recipe below)
-1 batch guacamole (recipe below)
-sour cream or Fage plain yogurt
-hot sauce
Place each taco shell on a plate and put 1 cup of baby spinach in each. On top of that heap the taco meat, then guacamole, sour cream/yogurt, tomatillo salsa and finally hot sauce, if desired. If you have leftover taco meat, guacamole and/or tomatillo salsa, you can make a great scramble the next morning with the taco meat, and top with the guacamole and salsa, or make a great breakfast burrito.
Chupaqueso Taco Shell:
-1 handful of grated cheese per person (I use the "Mexican Blend" from Costco.)
Put a handful of cheese in the center of a hot non-stick pan between medium and medium high. The cheese will melt and will within about 30 seconds, have achieved an internal structure that allows you to flip it like a pancake with a spatula. Flip it and cook for several more seconds. Remove from heat and place in a bowl with about a 6 inch diameter--this will create the bowl shape. About a minute later, the shell will be hard and crispy and you can remove it from the bowl. Repeat with each handful of cheese.
Taco Meat:
-1 lb ground turkey
-1 onion, diced
-2 tb taco seasoning.
Sautee the onions until soft but not browned. Add the meat and taco seasoning and cook until meat is browned and cooked through.
-1 handful of grated cheese per person (I use the "Mexican Blend" from Costco.)
Put a handful of cheese in the center of a hot non-stick pan between medium and medium high. The cheese will melt and will within about 30 seconds, have achieved an internal structure that allows you to flip it like a pancake with a spatula. Flip it and cook for several more seconds. Remove from heat and place in a bowl with about a 6 inch diameter--this will create the bowl shape. About a minute later, the shell will be hard and crispy and you can remove it from the bowl. Repeat with each handful of cheese.
Taco Meat:
-1 lb ground turkey
-1 onion, diced
-2 tb taco seasoning.
Sautee the onions until soft but not browned. Add the meat and taco seasoning and cook until meat is browned and cooked through.
Tomatillo Salsa
A fresh, tart salsa that takes less than 5 minutes to prepare.
-5 tomatillos, husked, washed and quartered
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-1 heirloom tomato, diced
-juice of 1/2 lime
-1 jalapeno, roughly chopped
-1/2 ts salt
Toss the tomatillos, jalapeno, onion, garlic, salt and lime juice into a food processor and pulse several times until uniform, but not pureed. Pour into a bowl. Stir in the diced tomato and serve.
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-1 heirloom tomato, diced
-juice of 1/2 lime
-1 jalapeno, roughly chopped
-1/2 ts salt
Toss the tomatillos, jalapeno, onion, garlic, salt and lime juice into a food processor and pulse several times until uniform, but not pureed. Pour into a bowl. Stir in the diced tomato and serve.
Homemade Guacamole
This is our standard guacamole, but we used the bounty of summer in the form of sweet, yellow heirloom tomatoes instead of the standard supermarket variety.
-flesh of 2 avocados
-1 small heirloom tomato, diced
-1/4 onion, minced
-4 cloves garlic, minced
-juice of 1 lime
-salt to taste
-1 small heirloom tomato, diced
-1/4 onion, minced
-4 cloves garlic, minced
-juice of 1 lime
-salt to taste
Mash the avocado with a fork. Stir in the rest of the ingredients. Serve with anything--taco salads, scrambled eggs, chips, steak, anything...
Labels: avocado, dinner recipes, homemade, Mexican, salad, spinach, tomatillo, tomatos, turkey
# posted by Giao and Alexis @ 5:57 PM 
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
