- Flour Taco Sampler with Spanish Rice and Avocado, Deep Fried Appetizer
Serving size: 4-5
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.
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).
Preparation time: 1 hour
Fresh flour taco shells - made homemade style with flour, baking powder, and a little oil - see recipe*
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 **
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).
Red Wine (White Wine - may be preferred)
1 large 8oz. or 16 oz. bag of cheese (Cheddar, White, or a nice Mexican blend)
Homemade style Taco Shells
3 cups of flour
2 tablespoons oil
salt (no more than a 1/4 teaspoon)
1/2 teaspoon baking powder
Mix ingredients; flour, baking powder, and salt, and slowly sift
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.
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.
** Spanish Rice recipe
List of Ingredients:
3 cups rice (white rice preferred - you may choose to substitute with brown rice)
2 full tablespoons butter
1/4 cup sliced onion (red onion optional)
1/4 cup sliced green pepper, (1/4 cup sliced multi colored may be substituted or preferred over the green)
1 can Black Beans
1 can chopped Tomatoes - with chilies (preferred)
1/2 can to full can tomato sauce
1/4 can of peas (one may also wish to use some canned (or lightly cooked) carrots as well)
1/2 cup red wine
Cumin, 1 teaspoon
Chili powder, 1 teaspoon
Garlic powder, 1/2 teaspoon
Onion Powder, 1/4 teaspoon
Oregano, 1/2 teaspoon (slightly more may be preferred)
Salt, 1 teaspoon
Pepper, 1/2 teaspoon