Korean Bulgogi Tacos

Korean Bulgogi Tacos

adapted from Food Network

Bulgogi is a Korean dish of thinly sliced, marinated meat, most commonly beef, that is grilled or stir-fried. Feel free of substitute boneless skinless chicken for the short ribs for the non-beef eaters.

This recipe was originally featured on Diners Drive Ins and Dives from Garbo's Grill in Key West.

Makes 6 tacos                                                                    15 WW pts / taco

1 1/2 lbs. boneless, beef short ribs or 2 - 2 1/2 lbs. bone in short ribs
1/2 cup soy sauce
1/4 cup mirin
2 Tbsp. Truvia brown sugar blend
2 Tbsp. sesame oil
3 cloves garlic
3 scallions
1 tsp. peeled and grated fresh ginger
1 1/2 cups roughly chopped green or Napa cabbage
1/2 cup matchstick-size jicama slices
1 1/2 Tbsp. chopped fresh cilantro
2 large or 3 small scallions, slivered

1 lime, juiced, about 2 Tbsp.
2 Tbsp. soy sauce
1 Tbsp. mirin
1 tbsp. Sriracha
1 Tbsp. olive oil

6 6-inch flour tortillas

Sriracha, for serving

1. If using bone-in short ribs, remove the bones, reserving for making stock if desired.
2. Trim any excess fat from the boneless short ribs then thinly slice the beef and cut into 1 1/2-inch pieces and place in a large container.
3. In a small food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs; Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours.
4. Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick, about 5 minutes; Place in a serving bowl and reserve to drizzle on the tacos.
5. Place the cabbage, jicama, cilantro and scallions together in a medium bowl; set aside.
6. In a small bowl, whisk together the lime juice, soy sauce, mirin, sriracha and oil; Store the dressing in the fridge until ready to use.
7. Heat oven and ovenproof bowl to 250F.
8. Heat a large skillet over high heat. 
9. Cook 1/3 - 1/2 of the meat in the skillet 2 minutes, flip. and cook an additional 3 minutes, transfer to the heated bowl and store in warm oven until ready to make the taco.
10. Repeat with remaining meat.
11. Heat tortillas in microwave, about 20 seconds.
12. Make the tacos by piling some slaw, dressing, beef, reserved and reduced marinade.
13. Serve with extra sriracha if desired.

Enjoy!

Chicken Fajita Quesadilla

Chicken Fajita Quesadilla

adapted from hunt4shredz

Couldn't decide if we wanted fajitas or quesadillas so we combined the two!

When I don't feel like making my own fajita seasoning, I use Bolner's Fiesta Fajita Seasoning™

Makes 2 servings                                                        2 WW points / serving

2 Tumaro wraps or your favorite carb-wise or regular 8 inch tortillas
Cooking spray
6 oz chicken breast, cut into bite size pieces
1 1/2 tsp. Fajita seasoning
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup low fat cheddar cheese
2 Tbsp. low fat sour cream
2 tsp. fresh lime juice
Your favorite salsa for serving

1. Coat a skillet with cooking spray; heat over medium heat.
2. When the pan is hot add the chicken, onions and peppers to the pan; Sprinkle with fajita seasoning.
3. Sauté until the chicken is cooked through and the vegetables have softened, about 5 minutes.
4. Remove the pan from the heat; Transfer the chicken and vegetables to a small bowl.
5. Wipe out the skillet with a damp paper towel and recoat with cooking spay.
6. Add one wrap to the skillet; Top with the chicken, vegetables and cheese.
7. Coat the remaining wrap with cooking spray and place spray side up on top if the filling.
8. Cook the quesadilla until the cheese melts and you reach your desired level of toastiness, about 3 minutes per side.
9. Mix the sour cream with the lime juice to make a lime crema.
10. Serve passing the crema and salsa.

Enjoy!

Grilled Chicken Burgers with Pasilla Aioli

Grilled Chicken Burgers with Pasilla Aioli

adapted from Food Network

This recipe takes some time to make but it is well worth it in the end.

If you don't have pasilla chile powder use another pure chile powder such as ancho chile as opposed to chili powder which is actually a spice blend.

Makes 2 servings                                                                7 WW pp / serving

1/2 pounds ground chicken breast
Cooking spray
1 1/2 Tbsp. finely chopped onions
1 clove garlic, finely minced
1/3 beaten egg (eyeball it)
1 Tbsp. panko breadcrumbs
1/3 tsp. crumbled dried oregano
1/3 tsp. fresh thyme leaves, finely chopped
2 Tbsp. Pasilla Aioli
4 Tbsp. reduced fat Mexican blend cheese

1 tsp. crushed red pepper
6 Oven fried poblano rings

2 Tumaros wraps or your favorite low carb wrap, lightly toasted
Favorite burger toppings - lettuce, tomato, onion, caramelized onion, pickles ...

1. Preheat a grill or grill pan.
2. In a sauté pan coated with cooking spray, cook the onions and garlic and until translucent, about 4 minutes. Remove from the heat. and allow to cool.
3. In a mixing bowl, combine the egg, panko, oregano and thyme.
4. Add the chicken and cooked onion and garlic mixture to the bowl and gently combine.
5. Form into 2 patties.
6. Grill the patties until fully cooked, about 5 minutes per side. 
7. Divide the cheese and crushed red pepper between the burgers and allow the cheese to melt.
8. Serve on a wrap with some Pasilla Aioli. 
9. Top each burger your favorite burger toppings and 3 Poblano Rings.

Enjoy!

Tex Mex Bacon Turkey Burgers with Fat Free Queso

Tex Mex Bacon Turkey Burgers with Fat Free Queso

adapted from Rachael Ray Every Day March 2012

This burger looks and sounds decadent but using ground turkey breast meat and fat free queso it is surprisingly low in points.

I ran out of Worcestershire sauce while making this recipe. Most of the substitution site say you can use just soy sauce but it does not have that same complexity of flavor. I found a great alternative published by A Couple Cooks which I modified slightly. It is not the same color but it is amazingly close in taste.

served wide a side of fat free refried beans

and a side salad

Makes 2 servings                          2 WW pp if using a wrap / 1 WW pp without

2 slices center cut bacon, cooked to desired crispiness
1/2 lb. ground turkey breast
2 Tbsp. grated onion
1 1/2 tsp. chopped chipotle in adobe sauce
1 Tbsp. Worcestershire sauce or Worcestershire sauce substitute
Kosher salt & freshly ground black pepper
2 Tbsp. Fat Free Queso
2 Tumaro wraps or your favorite low carb wrap / bun (optional)
Favorite burger toppings: lettuce, raw onion, caramelized onions, dill pickles, tomatoes ...

1. Combine the turkey, onion, and chipotle in a bowl; form into 2 patties.
2. Season each side of patties with salt and pepper.
3. Cook the patties on a preheat grill, griddle or frying pan coated with cooking spray for about 5 minutes per side.
4. If using a wrap, char each side over an open flame.
5. Top each burger with a tablespoon of queso, a slice of bacon and your favorite burger toppings.

Enjoy!

Smoky Fish Tacos

Smoky Fish Tacos

adapted from Cooking Light Annual Recipes 2015

I used whiting for this recipe because it was in my freezer but you can use any mild white fish for this recipe.

served with Cabbage & Mango Slaw

Makes 2 servings                                                              2 WW pp / serving

3/4 tsp. garlic powder
1/2 tsp. smoked paprika
1/8 tsp. freshly ground black pepper
1/4 tsp. kosher salt
2 whiting fillets
Cooking spray
2 lime wedges
2 Tumaro wraps or your favorite low carb wraps
Cabbage & Mango Slaw

Your favorite taco toppings - shredded lettuce, chopped tomatoes, salsa, chopped onions, fat free sour cream and fat free cheddar cheese.

1. Preheat the broiler to high.
2. Combine the garlic powder, smoked paprika, salt and pepper in a small bowl.
3. Place the fish on a baking sheet coated with cooking spray.
4. Lightly coat the fish with cooking spray.
5. Broil the fish until it flaks easily, about 6 minutes
6. While the fish cooks, char the wraps over an open flame until lightly toasted.
7. Construct the tacos using the fish, some Cabbage & Mango slaw, your favorite taco toppings and a lime wedge on the side.

Enjoy !

Chicken & Peach Tortilla Pizza

Chicken & Peach Tortilla Pizza

adapted from WW.com

The creaminess of the ricotta pairs perfectly with the sweetness  of the peaches. If you do not have a pizza stone cook it directly on the rack in the oven to get the tortilla crispy.

Makes 1 serving                                                       3 WW Blue points / serving

2 Tbsp. part-skim ricotta cheese

1 1/2 tsp. chopped fresh basil

1 1/2 tsp. chopped fresh parsley

2 Tbsp. G. Hughes Carolina Style Barbecue Sauce Sweet Heat or your favorite

2 3/4 Tbsp. reduced fat mozzarella cheese

1 Tbsp. chopped onion

1 1/2 oz. leftover or rotisserie chicken

1/3 peach, sliced

1 tsp. Parmesan cheese

1 Tumaro's tortilla wrap

1. Preheat the oven and pizza stone to 425F.
2. Meanwhile, spread the wrap with the BBQ sauce leaving about 1/2 inch border.
3. Sprinkle evenly with mozzarella.
4. Place small mounds of ricotta around the pizza.
5. Top with the chicken, basil and parsley.
6. Arrange the peaches decoratively on the top.
7. Sprinkle with Parmesan cheese.
8. Bake in preheated oven for about 8 minutes or until the tortilla is crisp and the cheese is melted.

Enjoy!

Loaded Cheese Steak Tortilla Pizza

 Loaded Cheese Steak Tortilla Pizza

Sometimes you just want pizza. We have tried the cauliflower crusts with limited success and still a lot of calories. In this recipe a tortilla takes the place of the pizza dough. It has many fewer carbs but still creates a thin crisp crust.

Makes 1 serving                                                     11 WW Blue points / serving

1 large tortilla

1/4 bell pepper, sliced

1/4 small onion, sliced

2 oz. leftover lean cooked beef

2-3 Tbsp. Classic Fat Free Marinara, No Cook Pizza Sauce, Easy Pantry Sauce or your favorite red sauce

1/4 cup reduced fate shredded mozzarella cheese

1 3/4 tsp. shredded parmesan cheese

Additional topping to pas at the table, optional

Penzeys Frozen Pizza Seasoning, dried oregano, crushed red pepper flakes, hot sauce

1. Preheat the oven to 425F.
2. Spread the tortilla with the sauce; top of pepper, onion, beef and cheeses.
3. Using a pizza peel transfer the tortilla to a baking stone or place directly on the oven grates; cook about 10-12 minutes or until the cheese is melted and tortilla is crisp.
4. Season to taste with salt and pepper.
5. Serve passing additional toppings as desired.

Enjoy!

Mexican Beef Wraps

Mexican Beef Wraps

Looking for ways to use the leftover NY Strip roast from yesterday, but you could use any leftover roast beef that you have, just adjust the points as needed.

Served with Mexican Street Corn

Makes 3 servings                                                     6 WW Blue points / serving

3 Tumaro's Ancient Grain wraps or your favorite low card wrap

1 oz. reduced fat cream cheese

9 oz. thinly sliced leftover beef roast

3 lettuce leaves

3 Tbsp. reduced fat Mexican blend cheese

3 Tbsp. fat free salsa

2 onion slices

1. Heat the tortillas in the microwave for 10 seconds
2. Spread each tortilla with 1/3 of the cream cheese.
3. Arrange 1/3 of meat, cheese, lettuce, onion and salsa on each tortilla.
4. Roll up and serve.

Enjoy!

Zucchini & Corn Enchiladas

Zucchini & Corn Enchiladas

adapted from Eating Well

This is a very satisfying meatless version of an Tex-Mex classic.

served with Fat Free Refried Black Beans

Makes 2 servings                                                     5 WW Blue points / serving

1 3/4 cup crushed or strained tomatoes

1 cup diced onions, divided

1 clove garlic, minced

1 dried ancho chile pepper

2 1/4 tsp. chili powder

2 1/4 tsp. dried oregano

3/4 tsp. dried cumin

1/2 tsp. Kosher salt

Cooking spray

4 Tumaro's Ancient Grain Wraps or your favorite low-carb wraps

1 cup diced zucchini

1 cup grilled corn or canned or frozen corn thawed

1/2 cup reduced fat Mexican blend cheese

1 scallion - green part only, chopped

1. Preheat the oven to 425F.
2. Soak the ancho chile pepper in a cup of hot water for about 20 minutes.
3. Remove the ancho from the water, remove stem and seeds; Dice one half of the pepper; set the other half aside for another purpose.
4. Combine the tomatoes, 1/2 cup onions, garlic, diced ancho chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
5. Coat the bottom of a baking pan with cooking spray.
6. Spread 1/2 cup of sauce in the bottom of a baking pan.
7. Combine the zucchini, corn and 1/2 cup chopped onions in a bowl.
8. Lay out the wraps on a work surface.
9. Divide the zucchini mixture among the 4 tortillas.
10. Add 2 Tbsp. of cheese to each tortilla.
11. Roll up each tortilla, jelly roll style and place in the baking pan; if any of the fill falls out just set it aside.
12. Top the enchiladas with about another 1/2 cup of the enchilada sauce and any of the filling that fell out.
13. Cover tightly with foil; Bake in the oven for 10 minutes.
14. Remove the foil and bake for an additional 15 minutes.
15. Top the enchiladas with scallions before serving.

Enjoy!

Chopped Salad with Creamy Chipotle Dressing

 Chopped Salad with Creamy Chipotle Dressing

adapted from Mexico One Plate at a Time by Rick Bayless

The dressing has a bit of a kick. If you want a milder spice add less of the chipotle pepper.

Makes 2 servings                                                       1 WW Blue point / serving

1/4 cup reduced fat mayonnaise

1/4 cup fat free  sour cream

2 Tbsp. fat free skim milk

2 tsp. cider vinegar

1/2 tsp. dried chipotle pepper

1/4 tsp. dried cumin

1/8 tsp. dried oregano

3 Romains lettuce leaves, chopped

1/4 cup black beans, drained and rinsed

1/4 cup whole kernel corn, canned or frozen

6 grape tomatoes, chopped

2 tortillas, crushed

2 tsp. Mexican queso freso, Cojita or feta cheese

1. Combine the mayonnaise, sour cream , milk, vinegar, chipotle pepper, cumin and oregano in a small bowl; whisk to combine.
2. Divide the lettuce, beans, corn and tomatoes between 2 small bowls.
3. Top with each bowl with 1 Tbsp. of salad dressing, 1 crumbled tortilla chip and 1 tsp. cheese.

Enjoy!

Chipotle Chicken Salad Tacos

Chipotle Chicken Salad Tacos

adapted from Mexico One Plate at a Time by Rick Bayless

Trying to be a little healthier this Cinco de Mayo!

Makes 3 servings                                                     3 WW Blue points / serving

1 Tbsp. balsamic vinegar

4 tsp. olive oil

4 tsp. water

1 canned chipotle in adobo, finely chopped

1 tsp. dried cilantro

Kosher salt

1/4 head Napa cabbage, thinly sliced

1/2 large carrot, grated

1/2 small red onion, thinly sliced and quartered

1 cup poached chicken, rotisserie chicken or leftover cooked chicken

3 Tumaro's 9 Grains and Seeds wrap or your favorite 1 WW Blue point wrap

1. Whisk together the vinegar, oil, water, chipotle and cilantro until well blended; season to taste with salt
2. Add the cabbage, carrot, onion, and chicken. Toss to coat.
3. Fill each wrap with 1/3 of the salad mixture.

Enjoy!

Tuna Wrap

 Tuna Wrap

Use your favorite herbs and seasoning blends in your tuna salad.

Makes 1 serving                                                                2 WW Blue points

1 (5 ounce) can tuna, drained

1 Tbsp. reduced fat mayonnaise

2 Tbsp. fresh chopped onions

1/2 tsp. dill weed

1/4 tsp. garlic powder

1/2 tsp. celery salt

dash white pepper

1/2 tsp. lemon juice

lettuce

1 low carb tortilla

1. Combine all of the tuna, mayonnaise, onion, dill, garlic, celery salt, pepper and lemon juice in a small bowl.
2. Spread the tuna on the tortilla and top with the lettuce.
3. Roll up the tortilla, jelly-roll style.
4. Wrap in plastic wrap and refrigerate for at least 1 hour before cutting and serving.

Enjoy!

Shrimp & Chicken Chorizo Tacos

Shrimp & Chicken Chorizo Tacos 

adapted from Food & Wine May 2014

I like to make my own ground sausage from ground chicken breasts to decrease the fat and calories.

Makes 2 servings                                1 WW Blue point / serving

Cooking Spray 

1/4 lb. Homemade Chicken Chorizo, or store bought

Kosher salt & Freshly ground pepper 
1/2 small red onion, minced
1 small garlic clove, minced
Pinch of ground cumin
1/2 lb. shrimp, shelled, deveined and chopped
1 Tbsp. dry white wine 
1 Tbsp. fresh lime juice
2 Tumaro's 9 Grain and Seeds wrap or your favorite low carb tortilla

1. In a skillet coated with cooking spray, cook the chicken chorizo, onions, garlic and cumin with a pinch of salt and pepper., breaking up the meat until almost cooked through, about 3-4 minutes.
2. Add the shrimp and wine to the skillet and cook until the shrimp is just cooked through, 3 minutes. 
3. Stir in the lime juice and season with salt and pepper. 
4. Serve with wraps and your favorite taco toppings.

Enjoy!

Blackened Fish Tacos

Blackened Fish Tacos 

adapted from Food Network

Makes 2 servings                1 WW Blue point / serving WITHOUT accompaniments

2 tilapia fillets or your favorite fish filets

Cooking spray

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1/4 tsp. smoked paprika

1/4 tsp. cayenne pepper

1/4 tsp. ground white pepper

2 Tumaro's 9 Grain and Seeds wrap or your favorite low carb tortilla

Optional accompaniments

Cajun Slaw            1 WW Blue point per 1/2 cup

Pico de Gallo               0 WW Blue points

Cilantro Lime Sauce     1 WW Blue point per Tbsp.

Salsa                          0 WW Blue points

Avocado                      3 WW Blue points per 1/4 item         

Preheat the broiler.

Combine the oregano, thyme, garlic powder, smoked paprika, cayenne and white pepper in a small bowl.

Sprinkle the fish liberally with the seasoning mix. The more seasoning the hotter the fish will be. adjust to your liking.

Place the fish on a baking sheet coated with cooking spray.

Broil until the fish flakes easily, about 6-8 minutes.

Place the wraps between paper towels and heat in a microwave for 10 seconds.

Serve with fish with the wraps and your favorite accompaniments.

Enjoy!

Roasted Salmon Tacos with Red Cabbage Slaw and Avocado Garlic Crema

Salmon Tacos with Red Cabbage Slaw and Avocado Garlic Crema

adapted from Real Simple February 2013 & Food Network Magazine October 2019

Makes 2 servings                            6 WW Blue points / serving

Slaw

1 cup thinly sliced red cabbage

1 1/2 tsp fresh lime juice

Kosher salt and freshly ground pepper to taste

Salmon

2 tsp. ancho chile powder

1 tsp Trulia brown sugar blend 

1 tsp paprika

1/2 tsp salt

1/8 tsp cayenne pepper

Cooking spray

2/3 lb. skinless salmon

4 small flour tortillas

Your Favorite Salsa

1 lime, quartered

Avocado Garlic Crema

Make the slaw

1. Toss the cabbage with the lime juice, salt and pepper. 
2. Set aside for a couple of hours or overnight.

Make the tacos

1. Preheat the oven to 425F
2. Mix the chile powder, Trulia paprika, salt and cayenne in a small bowl.
3. Place the salmon on a baking sheet coated with cooking spray. 
4. Coat the salmon with the chile mix.
5. Cook for about 12 minutes or until the fish flakes easily.
6. Wrap the tortillas in foil and add to the oven for the last 5 minutes of cooking.
7. Flake the fish and serve with the slaw, salsa, crema and lime quarters.

Enjoy!

Pork Enchiladas. Cheese & Onion Enchiladas and Beef Tacos with Creamy Black Beans

I love the combo platters at Mexican restaurants so I decided to try making one of my own. Making your own enchilada sauce is time consuming but well worth the effort. The men preferred the pork. I preferred the cheese but I would have liked to try the cheese with the red enchilada sauce. Next time I want to try it with short ribs.
My family loves tacos. I gave up the taco packets when I found Penzey's Taco Seasoning. This taco recipe is so easy and is made with things I usually have on hand.
I have also been experimenting with cooking with dried beans and have found that slow cooking from scratch and adding a little milk at the end you can create "refried" beans without all the fat and calories.

Pork Enchiladas Rojas

adapted from Bon Appetit September 2015

1   tsp coriander seeds

2   Tbsp cumin seeds

14 dried guajillo chiles, seeds removed

4   dried ancho chiles, seeds removed

3   dried arbol chiles, seeds removed

4   cups chicken stock

8   garlic cloves, peeled

2   Tbsp tomato paste

1   tsp dried oregano

1   Tbsp corn oil

1½  lb boneless pork shoulder, trimmed

Kosher salt

2   bay leaves

1   cup vegetable oil

8   6-inch white corn tortillas

Cotija cheese, crumbled

Toast coriander seeds in a small skillet over medium heat for about 2 minutes or until fragrant. Shake the pan frequently to prevent them from burning. Add the cumin seeds during the last 30 seconds of cooking. Let cool, then finely grind in spice mill.

Bring guajillo, ancho, arbol chiles and stock to a boil in a saucepan. Cover, remove from heat, and let sit to soften the chiles. Depending on how dry the chiles are this can take 30-60 minutes.

Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano.  Purée until smooth.

Preheat oven to 250°. Heat oil in a oven safe pot. Season the pork with kosher salt and cook, turning occasionally, until browned on all sides. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, about 2 hours.

Transfer the pork to a large bowl and shred. Discard the bay leaves

Mix ½ cup chile sauce into pork; season with salt. Set remaining sauce aside.

Preheat oven to 425°. 

Prepare a baking pan my spreading a cup of reserved chile sauce over the bottom.

Heat oil in a skillet over until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side. They should still be pliable. Transfer to paper towels to drain.

Dip both sides of each tortilla in the reserved chile sauce to coat lightly. Spoon ¼ cup pork mixture across the center of a tortilla and roll up the tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas. 

Top with the remaining sauce and cotija cheese and remaining sauce. 

Bake until sauce is bubbling and cheese is beginning to brown, about 15–20 minutes. 

Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

adapted from Bon Appétit.July 2001

¾   lb tomatillos, husked, rinsed, quartered

1¼ cups water

2    Tbsp minced seeded jalapeño chilies

12  garlic cloves

2½ cups chopped scallions, divided

¾   cup canned mild green chilies

12  large spinach leaves

8    white corn tortillas

3    cups shredded Mexican Blend Cheese
Cooking spray

Bring tomatillos, water, jalapenos and garlic to boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes. 

Transfer mixture to blender; add 2 cups of green onions, green chilies, and spinach and puree. Season sauce with salt and pepper. Return sauce to skillet.

Preheat oven to 350°F. 

Coat a baking dish with cooking spray. 

Using the same oil as the pork enchiladas.  Fry the tortillas, one at a time until just starting to brown and crisp

Dip the tortilla into sauce. Top with about 2 Tbsp cheese, 1 Tbsp green onions, and 1 Tbsp sauce. Roll up tortilla. Place seam side down in prepared dish. Repeat with remaining tortillas, sauce, cheese, and onions.

Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until cheese melts, about 15 minutes.

Makes 4 servings.

Beef Tacos   

adapted from The Complete America's Test Kitchen TV Show Cookbook 2001-2016 (2015) America's Test Kitchen, Brookline, MA

2  Tbsp corn oil

1  small onion, minced

3  cloves of garlic, minced
2  Tbsp chili powder 

1  tsp ground cumin 

1  tsp ground coriander 

½ tsp dried oregano 

¼ tsp cayenne pepper 

Kosher salt 

1  lb ground beef 

½ cup tomato sauce 

½ cup chicken stock

½ tsp brown sugar 

2  tsp cider vinegar

Freshly ground black pepper 

8  taco shells 

Shredded Mexican blend cheese 

Lettuce, shredded

Tomatoes , chopped

Cook the onion in the oil until softened. Add the garlic, spices, and 1/2 tsp salt; cook, stirring constantly, until fragrant. 

Add ground beef and cook, breaking up the meat up and scraping pan bottom to prevent scorching, until it is no longer pink, about 5 minutes. 

Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Simmer, uncovered, stirring frequently until the liquid has reduced and thickened (mixture should still be moist), about 10 minutes. Adjust seasonings with salt and pepper.

Fill the taco shells with the meat mixture and top as desired.

Creamy Black Beans

adapted from Food Network Magazine September 2010

½   lb dried black beans, rinsed

1½ Tbsp olive oil

1    small onion, minced

2    cloves garlic, minced

½   jalapeno pepper, halved and seeded

1    tsp ground cumin

1    dried oregano
¼   cup skim milk

Kosher salt

Cotija cheese

In a large saucepan cover dried beans with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered for 2 minutes. Remove pan from heat and soak beans 1 hour. Drain.

Cook the onion, garlic, jalapeno and cumin in the oil, stirring occasionally, for about 5 minutes. 

Add the oregano and the beans, then add enough water to cover (about 4½ cups). Bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender and moist of the liquid has been absorbed, about 3½ - 4 hours.

Add the milk and heat through, stirring to cream some of the beans. Season to taste with salt. 

Top with cotija cheese.