Tacos Kevin Ortiz
Copyright © 2015 by Jake Holdin LLG Photographs copyright © Cookingclassy, Thecookingjar, Tieghan Gerard, Tartineandapronsprings, Dinneratthezoo, Howsweetitis, Chefintraining All rights reserved. This book or any matter may not be copied and reproduced without the written permission of the publisher, designer or photographer. What is allowed is to give credit where it’s due.
Something Press 1111 Railing Avenue Chelsea, NY 02170 www.somethingpress.com Printed in the United States
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Tacos ⅱ.
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Tacos Kevin Ortiz
James Heron/ Publishers New York
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Taco of Contents
Introduction
Seafood Tacos
Chicken Tacos
Vegetable Tacos
Beef Tacos
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Introduction Tacos have been a part of me ever since my mom introduced them to me when I was about 5 years old. I’ll tell you my life changed after I created a few recipes with my mother. It was definitely a passion for me. The best part about making the tacos was that I get to choose the fillings that get to go into the tacos. And it doesn’t just have to be hot foods. I can also create ice cream tacos or fruit tacos. The variety kept it’s longevity and I think I love tacos so much that I think I’m starting to turn into a taco myself. I just hope I’m tasty. Let me introduce you to the world of taco making and the brilliant recipes I have under my sleeve. The recipes I placed into this cook book are from the teachings of my masters. They’re not originally mine but they are passed down to me. No worries I don’t keep recipes a secret unlike other chefs. I’m not a Mr. Krabs if you know what I mean. While I’m making this intro I’m actually making tacos. I’m making some ice cream tacos for my kids. It’s over 100 degrees here in Texas and I’m trying to keep everyone cool with these delicious ice cream tacos. I should have definitely put in my ice cream recipes into this book. Maybe for my second book I’ll share it with you. Well I hope you enjoy this recipe book. You will explore the delicious world of tacos. I am here to guide you towards creating your first date meals, making food that your kids will eat and not throw out and show you the way of making taco recipes that will keep you excited. I hope you enjoy these old traditional, modern taco recipes.
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Chicken Tacos Grilled Chicken Avocado Sweet & Sour Chicken
Grilled Chicken Avocado Tacos 1lb. boneless chicken cut in long slices, seasoned in adobo 1 Tablespoon olive oil 2 fresh sliced tomatoes, diced cubes Couple of pieces of fresh cilantro 3 to 4 tortillas of your choice Mesclun lettuce leaves 2 to 3 slices of avocado Cut slices from a pound of chicken and throw adobo seasoning all around the chicken for a spicy garlic taste. Brush olive oil on the each side of the pieces of chiken and throw the several slices of chicken on the skillet. The chicken is ready when the chicken reaches a orange almost scarlet color to the chicken. Heat the tortillas on the skillet, flip to other side of tortilla after seeing the tortilla crisp on one side. Fill the taco with the mesclun lettuce, next the chicken, then tomato. Place 2 slices of avocado for each taco. Sprinkle the tacos with a few pieces of cilantro. To finish it off you can add a condiment of your choice or add a hint of lime.
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Sweet & Sour Chicken Tacos 1lb. boneless chicken breast sliced into strips Half a bottle of Kikkoman sweet and sour sauce Steamed white rice 3 to 4 flour tortillas Pieces of scallions 1 tablespoon of hot tabasco sauce Couple of pieces of cilantro
Marinade the chicken with half the bottle of the sweet and sour sauce. Let it sit in the fridge for about 3 hours or more. Steam the white rice in a rice steamer pot and it should be ready in about 30 minutes. When chicken is ready get the pan ready and fry it until you see the crispness texture. Throw pieces of chopped scallions on top. Have the tortillas heat up on the pan until you feel the crisp on the edge of the tortilla. Fill in the rice on the tortillas, place the chicken on top of the rice sprinkle a couple of pieces of cilantro and throw a bit of hot sauce for a little spicy flavor.
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Beef Tacos Grilled Steak Avocado Shredded Beef
Grilled Steak Avocado Tacos 1lb. of steak sliced, marinade lime juice Sliced avocado Slices of red pepper and yellow pepper Chopped pieces of cilantro Grated feta cheese 3 to 4 flour tortillas Half a teaspoon of salt & pepper
Marinade the steak with lime juice and then add half a teaspoon of salt and pepper to the steak. Put the steak on the grill and flip the steak every 3-4 minutes and make sure the inside of the steak is being read with a thermometer. The thermometer should 120 if you want your steak medium rare and 130 for medium. Add lime to the steak once ready. Also have the sliced peppers on the grill until some spots look toasty or you can go with the vegetables cold. Have the tortillas heat up on the pan until you feel the crisp on the edge of the tortilla. Then place the steak, slap the vegetables on top. Slide in a couple slices of avocado for each taco, sprinkle the cilantro, drizzle the grated feta cheese on top and finish it off with a squeeze of lime.
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Shredded Beef Tacos 2lb. chuck roast steak, already shredded Half a Teaspoon of salt and pepper 1 teaspoon of paprika Minced garlic Minced fresh red onion 1/3 cup beef broth Shredded lettuce Shredded cheese Lime Pour in a tablespoon of olive oil in the pan. Put the beef on the skillet, place the teaspoon of paprika over each side and throw in the minced garlic. Heat up the beef broth so when the beef is well cooked then you can put the beef inside the broth. It will give more of a beefy flavor. Put in the half teaspoons of the salt and the pepper inside the broth. Dip the beef inside the broth after it has been grilled for 20 minutes. Have the tortillas heat up on the skillet until you feel the crisp on the edge of the tortilla. Now place the beef on the tortilla. Then fill the rest with tiny diced red onions, shredded lettuce, shredded mozzarella and squeeze a lime for a bitter delicious taste.
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Seafood Tacos Zesty Crispy Shrimp Fruit Ranch Calamari
Zesty Crispy Shrimp Tacos Bag of jumbo shrimp Zesty sauce 1/3 teaspoon of paprika 1/4 teaspoon salt 1/4 teaspoon of black pepper Diced mango Red pepper Chopped cilantro Chopped thin cabbage Lime wedges Defrost the bag of jumbo shrimp with boiling water. Then marinate it with half the bottle of zesty for only half the portion of the bag of the jumbo shrimp. Add 1/3 of the paprika to the shrimp to give it a spicy taste. Place a tablespoon of olive oil on the skillet. Now throw in the shrimp. It’s going to be 3 jumbo shrimp for each taco. At the same time throw in a few pineapple’s on the skillet so it can start grilling. The pineapple you can take them out once the surface’s start getting brown, don’t overcook or the juices of the pineapple will dry up. After about 15 minutes of grilling the shrimp you can take them out. Have the tortillas heat up on a separate pan. Once the tortillas are warm to your satisfaction start filling in the ingredients starting with the pineapple, mix in the red pepper and cabbage. Next put the glazed jumbo shrimp on top. Throw flakes of the cilantro on top and finish it off by squeezing the lime cheeks.
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Fruit Ranch Calamari Tacos Fried calamari battered ready 1 tablespoon Olive Oil Diced grapefruit Pomegranate, seeds Sliced jalapeno Avocado Grated goat Cheese Cilantro Shredded lettuce Corn or flour based tortilla Ranch Sauce Place the chopped up calamari into a batter that has been already mixed with flour, water, milk and the egg. Pre-heat the pan at a medium high temperature. Brush the calamari with olive oil and let the calamari fry. Flip calamari to each side for an even crisp. Done within 20 minutes of frying. Keep turning the pieces of calamari and you will know it’ done once it has a golden crispy texture on the outside. Heat the tortillas on the skillet, flip to other side of tortilla after seeing the tortilla crisp on one side. Place the shredded lettuce on the tortilla first, then add three slices of the jalapeno to each taco on top of the lettuce. Add a few pieces of the calamari. Throw in the diced grapefruit, slide in the sliced avocado. To finish things off sprinkle the pomegranate seeds, shower the cilantro on top, drizzle the goat cheese and finish it off with ranch dressing.
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Vegetable Tacos Sweet Potato Black Bean Asparagus Tofu Black Bean
Sweet Potato Black Bean Avocado Tacos 1 1/2lbs sweet potato, diced into cubes 1 ounce can of black beans rinsed 1 cup of frozen corn thawed and drained Grated feta cheese Avocado Chopped up cilantro 3 to 4 Tortilla shell of your choice
First thing that happens is we defrost and thaw out the corn and rinse the beans. In this meal the corn and beans will be served cold. Next we dice up the sweet potato and we grill them on the pan for about 15-20 minutes. Grate the feta cheese and chop the cilantro. Slice up the avocado, one slice per taco. The tortilla of your choice should be nice and toasty after you heat them on your pan.
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Asparagus Black Bean Tofu Tacos 1 bunch asparagus, stem removed 1 tablespoon of olive oil 1 teaspoon of adobo seasoning 12 ounces firm tofu, drained and cut into 8 slices 1 tablespoon of salt, divided 1 can of black beans drained and rinsed Chopped up cilantro 1 garlic clove, minced A tortilla of your choice Sour cream, for garnish Lime, for garnish
Heat the grill and brush the asparagus with olive oil and have them grill for 5 minutes. Make sure to sprinkle half of the tablespoon of salt to the asparagus. Next you brush the tofu with olive oil and mix the tofu with a small amount of adobo. One teaspoon should be enough. Heat a non-stick skillet, then add the tofu until it begins to crisp and then flip them over in about 3 minutes.
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