1 MINUTE RECIPE: 3 Ways to Make TACOS – Mexican Cuisine – EASY WAY

1 MINUTE RECIPE: 3 Ways to Make TACOS – Mexican Cuisine – EASY WAY

Sub to Our Youtube Channel: https://bit.ly/3b9FoyB
👇👇👇For More Info👇👇👇 Beef Barbacoa Tacos:
https://bit.ly/3e2kMKL
INGREDIENTS
BEEF BARBACOA
1 tbsp oil
2 lbs beef chuck, cut into 1-inch cubes
1 red onion, roughly chopped
4 garlic cloves
3 chipotle peppers in adobo sauce
½ cup beef broth
3 limes, juiced
2 tbsp apple cider vinegar
1 tbsp ground cumin
1 tsp dried oregano
¼ tsp ground cloves
2 bay leaves
Salt and pepper to taste

PICKLED RED ONIONS
1 red onion, thinly sliced
½ cup apple cider vinegar
1 tsp granulated sugar
½ tsp salt
TO SERVE
1 jalapeño pepper, sliced
½ cup crumbled Cotija cheese
4-8 corn tortillas

DIRECTIONS

1. In a large skillet, heat the oil over medium-high heat. Place the beef in the skillet. Cook the beef in batches as to not overcrowd the pan. Season the beef with salt and pepper to taste. Cook until it is lightly browned on all sides, about 5 to 7 minutes. Transfer the beef into a slow cooker. Set it aside.

2. In a food processor, add the onion, garlic, chipotle peppers in adobo, beef broth, lime juice, and apple cider vinegar. Season with salt and pepper to taste. Blend the mixture until it is smooth.

3. Transfer the sauce to the slow cooker and add the cumin, oregano, cloves, and bay leaves. Cover the slow cooker and cook until the beef is tender and falls apart easily. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. Once tender, using two forks, shred the beef.

4. While the beef is cooking, combine the red onion, apple cider vinegar, granulated sugar, and salt in an airtight container. Allow it to sit in the refrigerator for at least 1 hour.

5. In the center of each tortilla, layer the beef barbacoa mixture and top it with the jalapeño slices, pickled red onions, and Cotija cheese. Serve immediately or store the ingredients separately in the refrigerator for up to 3 days.

—–

Chili Chicken Tacos
https://bit.ly/2JJpcbx
CHILI CHICKEN
1 lb boneless skinless chicken tenders
¼ cup oil
1 tbsp chili powder
1 tsp garlic powder
2 limes, juiced
Salt and pepper to taste

MEXICAN MAYONNAISE SAUCE
½ cup mayonnaise
1 lime, juiced
1 garlic clove, grated
½ jalapeño pepper, minced
1 tbsp chopped fresh cilantro
1 tsp chili powder
¼ tsp ground cumin

CHARRED CORN
1 tbsp oil
2 cups corn kernels

TO SERVE
8 tortillas
1 avocado, sliced
¼ red onion, minced
½ jalapeño pepper, minced
¼ cup chopped fresh cilantro

DIRECTIONS

1. In a large bowl, coat the chicken with the oil, chili powder, garlic powder, ground cumin, and lime juice. Season it with salt and pepper to taste. Cover the chicken and allow it to marinate in the refrigerator for at least 30 minutes.

2. While the chicken is marinating, in a small bowl, combine the mayonnaise, lime juice, cilantro, jalapeño, garlic, chili powder, and ground cumin. Set it aside until ready to serve.
In a large skillet, heat the oil over medium-high heat. Cook the corn, stirring occasionally, until it is lightly charred, about 5 to 7 minutes.

3. Once marinated, heat a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until it releases easily from the pan, about 5 minutes. Flip the chicken and cook the remaining side until the chicken reaches an internal temperature of 165ºF, about 5 minutes.

4. In the center of each tortilla, arrange the chicken. Serve immediately topped with the charred corn, avocado slices, red onion, jalapeños, cilantro, and the sauce.

—–

Roasted Sweet Potato Tacos
https://bit.ly/2xb12nn
INGREDIENTS:

ROASTED SWEET POTATOES
2 large sweet potatoes, peeled and cut into 1/2 inch cubes
2 tbsp oil
1 tbsp chili powder
1 tsp garlic powder
Salt and pepper to taste

SMASHED BLACK BEANS
1 15-oz can black beans, drained and rinsed
½ lime, juice
Salt to taste

CABBAGE SLAW
½ cup shredded green cabbage
½ cup shredded red cabbage
1 lime, juiced
1 tbsp oil
1 tsp agave syrup

LIME CREMA
½ cup sour cream
1 lime, zest, and juice
1 garlic clove, grated

TO SERVE
8 tortillas

DIRECTIONS

1. Preheat the oven to 350ºF.

2. Toss the sweet potatoes with the oil, chili powder, garlic powder, and cumin. Season with salt and pepper to taste. Transfer the potatoes onto a baking sheet and bake, tossing once halfway through, until they are tender and lightly golden, about 30 minutes.

3. While the potatoes are roasting, in a large bowl, add the beans, lime juice, and salt to taste. Using a potato masher, mash the beans until the mixture is spreadable. Set it aside.

4. In a large bowl, combine the cabbage, lime juice, oil, and agave. Toss well. Set it aside.

5. In a small bowl, combine the sour cream, garlic, lime zest, and lime juice.

6. Spread some of the black beans onto each tortilla. Top them with the sweet potatoes, cabbage slaw, and lime crema. Serve immediately.