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Flour Taco Sampler

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    Source: goodcooking.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Flour Taco Sampler with Spanish Rice and Avocado, Deep Fried Appetizer

    2. Serving size: 4-5

    3. Recipe note: Mexican, a nice little side dish - main course which can be tried with a nice red wine, a fresh (even Mexican) garden salad and your choice of other sides (?) on any nice early spring, warm summer, or fall day.

    4. The first part will, of course, be looking much like a regular recipe for Deep Fried Tacos - but give it a try, and you may find that you like it's light taste. (You may even wish to try with a nice fresh and light White Wine - your choice).

    5. Preparation time: 1 hour

    6. Amount/Measure/Ingredient:

    7. Fresh flour taco shells - made homemade style with flour, baking powder, and a little oil - see recipe*

    8. Spanish Rice filler - my own recipe with black beans and tomatoes with zesty seasoning and it's own light splash of red wine. See recipe **

    9. 2-3 fresh and ripe avocadoes - so much of the true main flavor with the "taco's" - preferred, although they may be left out. (Also; one may wish to try a nice large or full mushroom for variety).

    10. Red Wine (White Wine - may be preferred)

    11. 1 large 8oz. or 16 oz. bag of cheese (Cheddar, White, or a nice Mexican blend)

    12. Homemade style Taco Shells

    13. 3 cups of flour

    14. 2 tablespoons oil

    15. salt (no more than a 1/4 teaspoon)

    16. 1/2 teaspoon baking powder

    17. Preparation

    18. Mix ingredients; flour, baking powder, and salt, and slowly sift

    19. stir, until well mixed, then add the oil and enough water until pliable and the taco (pie) dough begins to take on a look or composure similar to that of homemade pizza dough. Then roll out evenly on a flat surface and place in a small stack before filling with the rice mixture (below). The taco pies should be roughly the size of your hand before folding and deep-frying.

    20. Note once the taco pie's have been filled with the rice mixture (see below) then they shall be folded over, and with a touch of water to one side or another closed, and sealed lightly but firmly with a fork - which should help keep the pies from opening as they are fried and help keep the rice inside until they are served.

    21. ** Spanish Rice recipe

    22. List of Ingredients:

    23. 3 cups rice (white rice preferred - you may choose to substitute with brown rice)

    24. 2 full tablespoons butter

    25. 1/4 cup sliced onion (red onion optional)

    26. 1/4 cup sliced green pepper, (1/4 cup sliced multi colored may be substituted or preferred over the green)

    27. 1 can Black Beans

    28. 1 can chopped Tomatoes - with chilies (preferred)

    29. 1/2 can to full can tomato sauce

    30. 1/4 can of peas (one may also wish to use some canned (or lightly cooked) carrots as well)

    31. 1/2 cup red wine

    32. *Seasoning Mix*

    33. Cumin, 1 teaspoon

    34. Chili powder, 1 teaspoon

    35. Garlic powder, 1/2 teaspoon

    36. Onion Powder, 1/4 teaspoon

    37. Oregano, 1/2 teaspoon (slightly more may be preferred)

    38. Salt, 1 teaspoon

    39. Pepper, 1/2 teaspoon

    Instructions Jump to Ingredients ↑

    1. The rice shall be cooked once the butter has been added to a nice warm skillet or (preferred) pot. Allow the butter to warm and even simmer a bit with the heat and then add 1/2 your seasoning, and stir very frequently for 2-3 seconds, before you add the rice. Coat and blend rice very well, and then add 6 cups of water, and turn heat to a nice low heat, and allow the rice to cook fully at the very low heat continuously. Any more than a low heat may detract from the overall taste and appetite of the dish, and I suggest that one cooks his or her rice on low heat with all other dishes as well - it seems to have a preserving regard for the taste and natural flavor of the rice, and is highly preferred. (Too high of a heat may detract and the dish may taste a tad overcooked or starchy).

    2. Once half of the liquid and water has reduced with the rice and seasoning mixture you may add the veggies, beans, tomatoes, and red wine. You will want to keep the peas until the rice is mostly cooked, and three-fourths of the water and liquid has been reduced. Once, at that point you can turn off the flame completely, and add the peas, close the lid and allow some time for the rice to continue to fluff - which it will continue to do.

    3. Taco's (pies) Main Recipe:

    4. Then, once, the rice has been cooked, and allowed to cool somewhat, and the shells have been made - take some time to fill as many as you want with the rice mixture, adding a few very thinly sliced pieces of avocado, and just a small pinch of the cheese, to each individual "taco" or pie. (The rest of the cheese along with the salsa, will be added and served on top of the pies once they have been deep fried). You may also wish to add a small bit of Refried Bean Paste (optional) to one side of the shell before filling with the rice stuffing.

    5. Next warm a good degree of lard or cooking grease to a cooking pot, and turn heat on high. Once the grease is hot enough - browning in seconds a small bit of the pie dough which should be left over, you should proceed to cook the pies 2 or even 3 at a time until you have completed the total of the pies prepared, which will allow clean up to be much easier (or you can save the grease and cook the pies more directly and freshly with another meal at a later time). I prefer to cook mine at the same time and store the rest (that which is left over) in a nice plastic closeable bowl or dish and placed in a cool fridge (the pies should last for at least a couple of days - and may last as long as a 4-5 days or even a week).

    6. Once the pies have been browned on both sides, place on a nice drying towel or paper sack and allow to cool before serving (you may wish to scatter fresh flour and\or salt over the finished pies - which may add a bit of flavor and or texture). The temperature of the grease shall warm the rice mixture slightly, but not too much and once served they will be found to be quite delicious and at a modest temperature. Once they have had a few minutes to cool, perhaps as long as ten, serve with the cheese and salsa on top of the pies and with Red Wine and garnishment - perhaps a nice side salad or whatever you may also wish to serve. (You may also find that serving the shells or pies on a small bed of lettuce is also choice for a small meal or appetizer).

    7. Reformatted from a recipe submitted to www.goodcooking.com © Good Cooking, Inc.

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