I’m putting a spin on your ordinary tacos. These are great for using up any left over hot dogs. The hotdogs are split then pan seared in a little bit of an oil mixture with cumin, coriander and chili powder. Then the hotdog tacos are layered with guacamole, cheese, crema, and some Guatemalan slaw all tucked into a nice, crispy taco. It doesn’t have to be a Tuesday to get your taco fix.
Here’s what you need:
*crispy taco shells; I found that the stand and stuff version work better because it holds more filling.
Make the Guacamole if preparing it homemade. Place plastic wrap onto the guacamole and then cover tightly so it will not turn brown; set aside
Heat taco shells following the directions on the box.
While the taco shells are heating, heat a large pan on medium high heat. Mix together the oil, cumin, coriander and chili powder and pour into the pan.
Place the hotdogs in the pan and cook for about 3 to 4 minutes or until they start to turn brown.
Turn them over and cook on the other side for about 2 minutes or until that side starts to turn brown.
Time to build your taco. Add a layer of guacamole on the bottom of the shell, then place the two halves of the hotdogs on top of the guacamole. Next dollop….yes dollop some crema or sour cream over the hotdogs, then layer on the cheese. Top with the Guatemalan slaw and enjoy!
I made this dish for a cooking challenge ( waves to the FoodTribers at https://foodtribe.com/) The challenge was to make something that you had never made before so I choose to make homemade tortillas. I’ve watched my mother in law make tortillas and I’ve seen it done in many places, but I was always a little intermediated by it. But a challenge is to push yourself right? I choose to do a beef shoulder roast. I dry brined it over night in a mix of salt and some seasonings then braised in a beer and beef stock medley. Then it’s topped off with some crispy Guatemalan slaw, homemade guacamole and cilantro. I was very pleased at how it all turned out, but I will be honest that some sacrifices were made while making the tortillas…..why do I feel like there should be a “some tortillas were harmed during this process” warning? But it’s the end result that matters right? So lets get to it shall we
Here’s how you can challenge yourself as well:
* 2 1/2 IB beef shoulder roast; I wanted one a little bigger, but that was all that they had at the store. If you are getting a bigger cut, you will want to double the dry rub.
For the Dry Rub/ Brine:
*2 tsp. salt
*2 tsp. brown sugar
*1/2 tsp. dried Chipotle chili, or more to taste
*1 tsp. garlic powder
*1 tsp. onion powder
*1/2 tsp. Cumin
*1/2 tsp. coriander
For the braising liquid:
*1 C. beef stock
*1 1/4 C. beer or ale
*1/4 C. orange juice
*1/4 C. lime juice
*2 tsp. worstershiresauce
*2 tsp. soy sauce
*2 TBS olive oil + more for browning the beef
*1 small onion, chopped
*3 garlic cloves, minced
For the Tortillas:
*1 3/4 C. Maseca
Maseca is a ground corn flour that is used to make corn tortillas. It is usually found in the International food isle at the grocery store or you can find it at pretty much any Latin market.
*1/2 tsp. salt
* 1 tsp. lard or Crisco
*1 tsp. chicken stock base; I like to use Better than Bullion brand. It has a really rich flavor
When the beef is done, take out of the pot and let it rest for 10 to 15 minutes before cutting into bite size pieces. Serve on the homemade tortillas and top with the Guacamole , slaw and any other taco toppings you might like.
To make the tortillas:
In a large bowl, add the Maseca, salt, Lard or Crisco and the chicken stock base. Corn tortillas can be a little bland, so that’s why my mother in law adds chicken stock base to hers… I do the same because she knows how to make these a lot more than I do.
Add in the water and begin mixing it with your hands. You can use a large spoon, but its better to mix it with your hands because you want to kneed the dough as you mix it. If the dough seems too dry, add more hot water 1 TBS at a time. The texture of the dough should not be sticky or too dry. It should have almost the texture of cookie dough. Cover the dough with plastic and let rest for at least 10 minutes.
Heat a griddle or cast iron skillet….I used a cast iron skillet…to medium heat.
Line a tortilla press with plastic; cut off the top of a zip top bag then cut down both side leaving the bottom connected. It will make a long rectangle. Place the “bag” over the top and bottom part of the press.
Divide the dough into balls, the size of a ping pong ball. Place the dough ball onto the bottom of the press.
Gently press the top of the press down, but not too hard.
Leave the tortilla incased in the plastic and pick it up. This is where I said lots of prayers and held my breath. After several attempts and sacrifices, this seemed to work out the best for getting the tortilla off the plastic without it tearing.
Flip the tortilla over onto your hand. The top of the tortilla should now be on the bottom, gently peel the plastic off, then peel off the tortilla off of the remaining piece of plastic. Lay the tortilla on the griddle (or skillet) by letting bottom of tortilla touch griddle, then lowering your hand slightly and moving it away from you. Do not flip it onto the pan or it will crease.
This was not one of my prettiest ones, but by the time they started looking really nice, I was so excited that I forgot to take more pictures.
Cook about 40 to 60 seconds, when the tortilla starts to pull slightly away from the skillet and turn a little brown in places, flip and cook for another 40 to 60 seconds. Place on a clean towel and wrap. Repeat until each one is cooked. I found out that letting them steam in the towel for about 5 minutes, helped them stay together while eating. If they cool off too much, you can place the wrapped towel in the microwave for about 10 seconds. Serve and Enjoy!
This burger was more of my hubby’s idea. He doesn’t cook, but he can come up with some really tasty ideas for a meal. It’s a nice, juicy cheeseburger with guacamole, topped with a fried egg and a cilantro mayo. This is definitely a two napkin burger.
Place a piece plastic wrap onto the guacamole and covering the bowl. This will keep it from turning brown for a short amount of time; set aside.
In a large bowl, place ground beef and add Worcestershire sauce, onion and garlic powder, and salt.
lightly mix together, making sure not to over mix or beef will be tough.
Form in to patties making an indentation in the middle.
Heat a large cast iron skillet on medium high heat. When skillet is hot add the patties.
Cook for about 5 minutes or until a crust forms on the bottom. Turn over and cook for another 3 to 5 minutes.
Place cheese slices over the patties and cover the skillet.
Continue cooking for about 1 minute or until cheese melts. On a side note, yes, there is one patty that is not dressed for the party….you know there is always that one person who has to be different. Gotta love them any way.
Place patties on a platter and cover loosely with foil.
In the same skillet, drain off some of the fat and turn the heat down to medium. Crack eggs into the skillet, salt and pepper the eggs to taste. The eggs will cook fast. I like mine sunny side up (yolks facing up and not turned over while cooking), but if you prefer over easy, turn them over for a few seconds then remove from the skillet.
While eggs are cooking, toast the hamburger buns.
Place patties onto the bottom buns.
Spread the guacamole on top of the patties, then top with the fried egg.
Spread on desired amount of the cilantro mayo onto the top bun.
A few nights ago I made Chorizo burgers. Before I met my hubby I had never even heard of chorizo. It’s very tasty, but can be very strong, so I like to mix it with ground beef. We usually get the Mexican chorizo instead of the Spanish kind. The Mexican kind is spicer, so if you are not familiar with it, you may want to use more ground beef. The creamy guacamole pairs really well with the chorizo. If you have your own go to guacamole recipe, feel free to use that if you’d like.
Here’s what you need:
For the burgers:
*3/4 Ib ground beef
*1/2 Ib Mexican chorizo; casings removed
*Worcestershire sauce about 2 TBS or more to taste
*onion powder about 2 tsp or more to taste
*garlic powder about 2 tsp or more to taste
For the Guacamole:
*juice of 1 lime or more to taste
*onion powder; to taste
*garlic powder; to taste
*dried cilantro or fresh; I only had dried on hand; to taste
*salt about 1/8 tsp or to taste
Cut the avocado and scoop out the pulp into a bowl.
With a fork or the back of a spoon, smash the pulp until somewhat smooth.
Add onion powder, garlic powder, lime juice, cilantro and salt.
Mix well; add more ingredients if needed.
Place a piece of plastic wrap on to the guacamole and covering the bowl.
This will keep the guacamole from turning brown. Set aside.
Place ground beef and chorizo in a bowl. Add Worcestershire sauce, onion and garlic powder.
Mix until blended.
Form in to patties, making an indentation in the middle.
This keeps the patties from swelling during cooking.
Heat a cast iron skillet to medium high heat. Salt both sides of patties and place into the skillet.
Cook for about 5 minutes or until a crust forms on the bottom. Turn over and cook for another 5 minutes.
Place cheese slices over patties and cover skillet. Continue cooking for about 1 minute or until cheese melts.
And yes, I know one is not like the other. I always like to leave one patty without cheese for those that prefer just a hamburger.
Place on desired hamburger buns. Spread the guacamole on top of the patty and top with desired toppings and serve.