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Double stuffed tacos mmmm so good |
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#1 |
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Forum Member
Join Date: Jul 2007
Location: Jacinto
Posts: 8,749
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Double stuffed tacos mmmm so good
After seeing this video on youtube, I have made these tacos a lot, they are really good, would you try them?
http://www.youtube.com/watch?v=lVudZiXOJDg |
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#2 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMY!
APPLE JUICE WANT SOMEEEEEE! ON MY PLATEEEEEEEEEEEEEE? ![]() Stupid Youuuuuutubee? has no sound for mee ![]() Any where recipe written? Like a recipe site ![]() Recipe world .co.uk/ taco?
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#3 |
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Join Date: Jul 2007
Location: Jacinto
Posts: 8,749
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From the video more info section:
1 pound lean ground beef 1 cup onion, chopped ½ cup green pepper, chopped 10 oz. jar of taco sauce 1 tablespoon taco seasoning (If you cannot find the taco seasoning, just use 16 oz. of taco sauce, instead of 10 oz.) ½ tablespoon chili powder 1 teaspoon sugar 8 (small-size) flour tortillas 15 oz. can refried beans 8 taco shells 2 cups shredded iceberg lettuce 1 cup chopped fresh tomato 1 cup shredded sharp Cheddar cheese In a deep skillet, cook 1 pound of ground beef, stirring constantly, until it is brown and crumbly. Skim off any excess fat. Add 1 cup chopped onion and ½ cup chopped green pepper, and continue to cook the beef and vegetables, until the vegetables are soft and clear. Add a 10 oz. jar of taco sauce, 1 tablespoon of taco seasoning, ½ tablespoon chili powder, and 1 teaspoon salt. Cook for 10 minutes, until bubbly and flavors are blended. Remove from heat, and begin the assembly of your tacos. Fill each of the 8 taco shells with about 1/3 cup of the cooked beef mixture. Place these in a baking pan or glass dish that has sides, to keep them upright, and bake at 350-degrees for 10 minutes, or until crisp and beginning to brown. While the tacos are baking, heat a 15 oz. can of refried beans to steaming hot. When the tacos have finished baking, remove them from the oven, and prepare them for serving, one by one. For each taco, take a flour tortilla, spread one side of it with 2 tablespoons of hot refried beans. Immediately, tuck a fresh-baked taco on top of the flour taco, against the refried beans. Squeeze together to mold the soft taco (with its refried beans) on the outside of the crisp taco (with its beef mixture). Place each finished taco on a serving tray. Serve individually with toppings of shredded sharp Cheddar cheese, shredded lettuce, and chopped tomatoes, to taste. Add some sour cream and jalapeno slices on the side, if desired. |
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#4 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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Quote:
From the video more info section:
1 pound lean ground beef 1 cup onion, chopped ½ cup green pepper, chopped 10 oz. jar of taco sauce 1 tablespoon taco seasoning (If you cannot find the taco seasoning, just use 16 oz. of taco sauce, instead of 10 oz.) ½ tablespoon chili powder 1 teaspoon sugar 8 (small-size) flour tortillas 15 oz. can refried beans 8 taco shells 2 cups shredded iceberg lettuce 1 cup chopped fresh tomato 1 cup shredded sharp Cheddar cheese In a deep skillet, cook 1 pound of ground beef, stirring constantly, until it is brown and crumbly. Skim off any excess fat. Add 1 cup chopped onion and ½ cup chopped green pepper, and continue to cook the beef and vegetables, until the vegetables are soft and clear. Add a 10 oz. jar of taco sauce, 1 tablespoon of taco seasoning, ½ tablespoon chili powder, and 1 teaspoon salt. Cook for 10 minutes, until bubbly and flavors are blended. Remove from heat, and begin the assembly of your tacos. Fill each of the 8 taco shells with about 1/3 cup of the cooked beef mixture. Place these in a baking pan or glass dish that has sides, to keep them upright, and bake at 350-degrees for 10 minutes, or until crisp and beginning to brown. While the tacos are baking, heat a 15 oz. can of refried beans to steaming hot. When the tacos have finished baking, remove them from the oven, and prepare them for serving, one by one. For each taco, take a flour tortilla, spread one side of it with 2 tablespoons of hot refried beans. Immediately, tuck a fresh-baked taco on top of the flour taco, against the refried beans. Squeeze together to mold the soft taco (with its refried beans) on the outside of the crisp taco (with its beef mixture). Place each finished taco on a serving tray. Serve individually with toppings of shredded sharp Cheddar cheese, shredded lettuce, and chopped tomatoes, to taste. Add some sour cream and jalapeno slices on the side, if desired.
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#5 |
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Join Date: Jul 2007
Location: Jacinto
Posts: 8,749
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Quote:
Your very helpfull
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#6 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Shredded cheese? Does she mean grated?
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#7 |
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Join Date: Jul 2007
Location: Jacinto
Posts: 8,749
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Quote:
Shredded cheese? Does she mean grated?
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#8 |
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Forum Member
Join Date: May 2006
Location: UK Garage, GoT, Brasil & steak
Posts: 10,505
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Thanks for sharing, snot. Looks yummy. Is the taco sauce readily available in the UK?
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#9 |
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Join Date: Jul 2007
Location: Jacinto
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Quote:
Thanks for sharing, snot. Looks yummy. Is the taco sauce readily available in the UK?
250ml passata (tomato sauce) 80ml water 1/4 tsp chilli powder 1½ tsp cumin 1½ tsp dried minced onion 1 tbsp white wine vinegar 1/2 tsp garlic powder 1/4 tsp paprika 1/4 tsp sugar 1/4 tsp cayenne pepper Place all the ingredients in a saucepan and stir well bringing to a simmer. Cook for about 20 minutes then allow to cool. |
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#10 |
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Forum Member
Join Date: Oct 2007
Location: Londinium
Posts: 1,850
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cripsy tacos shells are rubbish
get yourself some proper mexican tacos, not this tex mex rubbish |
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#11 |
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Forum Member
Join Date: Oct 2007
Location: Londinium
Posts: 1,850
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haha that video is hilarious
why would you film yourself making something out of a packet? |
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#12 |
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Forum Member
Join Date: Jun 2008
Posts: 15,890
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Quote:
cripsy tacos shells are rubbish
get yourself some proper mexican tacos, not this tex mex rubbish |
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#13 |
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Forum Member
Join Date: Oct 2007
Location: Londinium
Posts: 1,850
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Quote:
What's wrong with TexMex food?
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#14 |
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Join Date: Oct 2009
Location: Playing with Lego
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Quote:
what's right with it?
NOTHINGGGGGGGG? BECAUSE I EAT IT ALL!!!! ![]() ![]() ![]()
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#15 |
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Join Date: Jun 2008
Posts: 15,890
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Quote:
what's right with it?
How about a recipe for some proper Mexican tacos, then? We don't exactly have a glut of Mexican eateries in my area. |
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#16 |
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Forum Member
Join Date: Oct 2007
Location: Londinium
Posts: 1,850
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Quote:
Chili con carne, for starters.
How about a recipe for some proper Mexican tacos, then? We don't exactly have a glut of Mexican eateries in my area. I wasnt saying tex mex is wrong, I was just saying we should all realise it is not proper mexican food I made some excellent stuff that would be classed as tex mex last night |
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#17 |
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Forum Member
Join Date: Jun 2008
Posts: 15,890
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Quote:
I shall post you up some later
I wasnt saying tex mex is wrong, I was just saying we should all realise it is not proper mexican food I made some excellent stuff that would be classed as tex mex last night I used to make some fantastic chicken enchiladas; my Mexican mate told me they were the best he'd ever eaten. Sadly, but understandably, in this country the ancho and pasilla chilis I used to use are hard to come by, not to mention proper corn tortillas. I've yet to resort to Old El Paso, but I wouldn't begrudge anyone else for wanting to have a go.
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#18 |
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Forum Member
Join Date: Jun 2005
Posts: 9,215
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I've never eaten tacos, shall I explain why?
Because I figure that eating chili in a 'giant crisp' would make shards of said crisp fly about all over the place. Am I wrong?! However, placing crisp inside a soft tortilla with refried beans looks like it might prevent that from happening, I might just have to give it a go sometime! |
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#19 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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Quote:
I've never eaten tacos, shall I explain why?
Because I figure that eating chili in a 'giant crisp' would make shards of said crisp fly about all over the place. Am I wrong?! However, placing crisp inside a soft tortilla with refried beans looks like it might prevent that from happening, I might just have to give it a go sometime!
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#20 |
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Forum Member
Join Date: Feb 2008
Posts: 272
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This kind of taco is what they call the "double decker" at Taco Bell. It works really well because when the taco shell breaks, it is held together nicely by the soft tortilla.
Real Mexican food is actually quite bland, so you are right in saying that it is nothing like Tex-Mex. Also, the "Tex-Mex" you get in the UK is nothing like the real Tex-Mex. I have not found a good Tex-mex restaurant here yet and I have been here for 12 years. The search continues... I am from Texas and it is very hard to find the right ingredients here to make real Tex-mex. I make my own corn tortillas. It's very easy to do, but takes a little time. The Old El Paso corn tortillas are not even close to the real thing. ![]() I also make my own refried beans. Those beans from a can are nasty. |
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#21 |
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Forum Member
Join Date: Oct 2007
Location: Londinium
Posts: 1,850
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Quote:
Real Mexican food is actually quite bland, so you are right in saying that it is nothing like Tex-Mex. |
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#22 |
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Forum Member
Join Date: Aug 2007
Location: arizona
Posts: 5,220
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Quote:
cripsy tacos shells are rubbish
get yourself some proper mexican tacos, not this tex mex rubbish |
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#23 |
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Forum Member
Join Date: Aug 2007
Location: arizona
Posts: 5,220
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Quote:
How about a recipe for some proper Mexican tacos, then? We don't exactly have a glut of Mexican eateries in my area.
Yes. Real mexican tacos are fried in a frying pan... the meat is cooked inside the tortilla. edit: you don't actually have to fry it.. that's just very common, you could grill your taco instead.. the point is, that you cook the meat inside the tortilla.. and that stiffens up the tortilla. |
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#24 |
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Forum Member
Join Date: Jun 2008
Posts: 15,890
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Quote:
Put meat on tortilla (not a taco shell). Fold tortilla in half. Fry taco in lard. Pry open taco and add your uncooked ingredients (salsa, lettuce, cheese).
Yes. Real mexican tacos are fried in a frying pan... the meat is cooked inside the tortilla. edit: you don't actually have to fry it.. that's just very common, you could grill your taco instead.. the point is, that you cook the meat inside the tortilla.. and that stiffens up the tortilla. In actuality, I'm well versed in tacos-- flautas are my favorite, or maybe a fish taco with napalitos. Growing up, we were never without tortillas in the house and we ate some sort of Mexican dish every week without fail. I really miss chili rellenos.
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#25 |
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Forum Member
Join Date: Feb 2008
Posts: 272
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I miss chilli rellenos too. I've tried many times to recreate it; but I have always come short.
For some reason, I am craving gorditas. I'm going to have to make some this weekend. Now that, I can make! |
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