Here are some tasty taco tips, from my Aug 14th Daytime Tri-Cities TV segment. Recipes below video. Delicious!
Taco Meat
Brown and drain 2 pounds ground hamburger. Put back over heat and add 3 tbsp chili powder, 2 packets of Goya Sazon, and a heaping teaspoon each of garlic powder, Badia Complete Seasoning, and cumin. Sprinkle over the meat some Goya Adobo seasoning (one good pass over the top). Pour in about a cup of water and stir well to distribute the seasonings. Simmer until water evaporated.
You can fix a large amount and freeze the extras for a quick meal later. Perfect for tacos, burritos, nachos, etc.
Fajita Grilled Chicken
Take boneless, skinless chicken breast and place each between 2 sheets of plastic wrap. Pound the thicker end first, until it is the same thickness of thin end. Place flattened chicken breasts into a zippie bag and pour in your favorite marinade. To save time, I use Goya Mojo Criollo. Place in fridge for a few hours, turning over bag at least once. When ready to cook, sprinkle chicken with fajita seasoning and grill on both sides until cooked through. Let sit 5 minutes, then slice thinly to serve. Perfect for fajitas, tacos, burritos, rice bowls, etc.
Easy Guacamole
Take 4 ripe avocados mash them in a bowl. I use a pastry blender, like you’d use in making biscuits or pie crust. I like mine to be slightly chunky. Add juice of at least one lime, 2 tablespoons of chopped cilantro, 1/2 teaspoon of salt, and mix well. Taste and adjust. I like lots of lime in mine. I like to add some fresh chopped tomatoes at the end. You could add some spicy chopped peppers, diced onion, etc.
A few tips: If your avocados need to ripen faster, put them in a brown paper bag. That traps the ethylene gas that comes off ripening fruit, so they ripen faster. To keep your guacamole from turning brown on the surface, the lime juice helps. Don’t make it too far in advance. Store it in the fridge by having a piece of plastic wrap directly on the surface, even inside a larger plastic container.
