There are a lot of people who do not cook not because they do not like cooking, but because they do not have time for it. That is why they cook only at the weekend when their free time is not so scarce. If you are also one of the people who like cooking, then the above-mentioned goes for you as well.
There are a lot of people who like to experiment when they are taco recipes. This way they can turn some of the most common and well-known dishes into new ones which could be also very delicious.
Today we have prepared for you some taco recipes which divert a little from the original taco recipe, but you may like them as well. Check them out!
1 pound of ground beef
8 ounces of spaghetti
3 cups of water
½ cup of cheddar cheese
½ cup of mozzarella
1 roma tomato
1 can of diced tomatoes (10 ounces)
4 ½ tablespoons of taco seasoning
1 tablespoon of tomato paste
½ cup of chopped yellow onion
1 tablespoon of olive oil
2 tablespoons of fresh cilantro
First you need to get a deep pan and to heat in it the olive oil. Then add the ground beef and stir it well. In a minute add the onion and the taco seasoning and mix them with the ground beef. By this time the dish should have started simmering.
Then add the tomato paste and the diced tomatoes from the can. Mix all the ingredients well together. After that add the spaghetti. It would be easier for you when you stir the dish and when you have it if you tear them in half. Then pour the cups of water over the spaghetti and mix all the ingredients a little. And then simply leave it for 15 minutes like this to simmer with a lid on the pan.
When the 15 minutes are up, take the lid off and stir the spaghetti a little. By this time they should be ready. Then take the pan off the hot plate and add the cheddar cheese and the mozzarella with the rest of the ingredients.
Then dice the roma tomato and add it into the pan as well. Finally you need to add the chopped cilantro and mix all the ingredients carefully together. Once this is done, the dish is ready to be served!
Mexican Pork Tacos
5 pounds of pork shoulder
3 tablespoons of achiote paste
2 tablespoons of chili powder
1 tablespoon of garlic powder
1 tablespoon of oregano
1 tablespoon of cumin
1 tablespoon of salt
1 tablespoon of pepper
¾ cup of vinegar
1 cup of pineapple juice
pineapple pieces (4 for each chopstick)
First you need to get the pork shoulder and to cut it into pieces. They should not be too big, neither too small, about the size of half of your palm. Then put them in a big bowl.
In a separate bowl pour the achiote paste, the chili powder, and the garlic powder. Add the oregano and the cumin. Season them with the salt and the pepper and then pour the vinegar and then the pineapple juice into the bowl. Mix all the ingredients in the bowl well until you have a smooth mixture. This would be the marinade for the pork.
Whenthe marinade is ready, pour it over the pork shoulder pieces in the big bowl. Make sure you pour it evenly and mix it with the meat so it can absorb as much as possible from the marinade. Then put the meat in the fridge for at least two hours, or more.
After that you need to get the chopsticks and the pieces of pineapple. Put two pieces of pineapple on one chopstick, then put pieces of pork and finish lining the chopstick with two more pieces of pineapple.
It depends on the size of the pork pieces, but you will need about 5 chopsticks. When the chopsticks are ready you need to bake them in the oven for 1 ½ hours at 180 0C. Do not forget to line the tin you are going to bake them in with some baking paper.
And then the meat for the tacos will be ready. You can have it like that, or in a traditional way with some flat bread, diced onion, sauce and even some pieces of pineapple to match the taste of the pork shoulder.