Tacos Americanos - Cuisinart Elite Collection MFP-107C Series Instruction Booklet

VEgETABLE STIR–FRY
A quick and simple stir-fry. This is just a base – add cooked chicken, beef, or
cubed tofu to the dish to make it a bit heartier.
makes 4 servings
1. Insert the chopping blade into the work bowl of the
2 garlic cloves, peeled
1 1-inch (2.5cm) piece ginger,
peeled and halved
2. Remove the chopping blade and replace with the
1 medium red bell pepper,
halved and cored
1 stalk broccoli, florets and
stem separated
3. Put 1 tablespoon (15ml) of the oil into a large skillet
1 bunch baby bok choy,
leaves trimmed and
reserved
3½ to 4 ounces (100 to 115g)
shiitake mushrooms,
cleaned
½ medium to large red
onion, peeled and trimmed
to fit feed tube
1½ tablespoons (25ml) peanut
or vegetable oil, divided
4. While the vegetables are cooking, stir the broth, soy
1 cup (250ml) vegetable or
chicken broth, low sodium
3 tablespoons (45ml) soy
sauce, reduced sodium
2 teaspoons (10ml)
cornstarch
½ cup (125ml) snap or snow
5. Once the mixture has achieved desired consistency,
peas, trimmed
1 teaspoon (5ml) hot sesame
oil
2 drops fish sauce
2 tablespoons (30ml) sesame Nutritional information per serving [1 cup (250ml)]:
seeds
Calories 123 (52% from fat)
sat. fat 1g
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food processor. With the unit running, add the garlic
and ginger through the feed tube and process to finely
chop, about 10 to 15 seconds. Remove and reserve.
slicing disc. Slice the red pepper, broccoli stalk,
bok choy, mushrooms and onion. Reserve.
over medium heat. Once oil is hot, add the garlic and
ginger. Sauté until softened and very fragrant, about 2
minutes. Add the remaining oil and increase heat to
medium-high. Add ½ of the sliced vegetables. Sauté
for about 3 to 5 minutes, and then add the remaining
sliced vegetables. Sauté until softened, about an
additional 5 minutes. Add the broccoli stalks and cook
for a few minutes more.
sauce and cornstarch together. Add broth mixture to
the pan. Stir and cook until slightly thickened, a few
minutes. Stir in the reserved bok choy leaves and
broccoli florets. Cook until broccoli is tender and sauce
nicely coats the vegetables.
stir in the sesame oil and fish sauce. Taste and adjust
seasonings as desired. Serve immediately with white
rice.
| |
carb. 12g pro. 3g
| | |
chol. 0mg sod. 433mg calc. 49mg
A bit spicy and full of flavour, this is a great recipe to have in your arsenal –
Garnish:
3
¼
1
Taco Filling:
1
½ to 1 jalapeño, seeded (some
½
¾
1
1
⁄
1
8
1 ⁄
8
¾
|
fat 7g
1
|
fiber 4g
½
12

TACOS AmERICANOS

kids especially will love assembling their own tacos.
makes twelve tacos (6 servings)
1. Insert the shredding disc into the work bowl of the
food processor. Shred the monterey Jack. Remove and
reserve, keeping it loosely covered so it doesn't dry
ounces (85g) Monterey
out.
Jack
2. Flip the shredding disc to the slicing side. Slice the
head romaine or iceberg
lettuce
lettuce, remove and reserve. Slice the plum tomato
plum tomato, quartered
into wedges. Reserve.
3. Remove the slicing disc and insert the chopping blade.
garlic clove, peeled
With the machine running, drop the garlic and
jalapeño through the feed tube and finely chop. Stop
peppers tend to be hotter
the machine, scrape down the sides and add the
than others, so use your
own judgment/preference onion. Pulse to chop, about 7 times. Scrape down the
on how much jalapeño to
sides once more, then add the stew meat. Using long
use)
pulses, chop the meat, pausing between pulses to
medium onion, peeled
allow meat to drop back down before pulsing again.
and cut into 1-inch (2.5cm)
This will take about 10 pulses to properly chop.
pieces
pound (375g) stew meat,
4. Put the oil in a large skillet over medium-high heat.
cut into ½-inch (1.25cm)
Add the meat-vegetable mixture, spices and salt. Stir
pieces
to combine and cook until meat is no longer pink. Add
teaspoon (5ml) grapeseed
the tomato paste, and cook for about 1 minute; then
or vegetable oil
add the broth, cooking until the broth has evaporated.
teaspoon (5ml) chili
Remove pan from heat and set aside.
powder
teaspoon (0.5ml) ground
5. To assemble tacos, put about 2 tablespoons (30ml) of
cumin
warm taco meat in the center of each shell. Top with a
teaspoon (0.5ml) dried
bit of lettuce, tomato and cheese. garnish with sour
oregano
cream, salsa and guacamole.
pinch cayenne
teaspoon (3.75ml) Nutritional information per taco:
kosher salt
Calories 110 (57% from fat)
teaspoon (5ml) tomato
|
sat. fat 3g
paste
cup (125ml) chicken broth,
low sodium
small [3-to 5-inch (7.5 to
12.5cm) soft corn tortillos,
kept warm
sour cream or plain
yogurt, for serving
Tomato Salsa (page 26),
for serving
Chunky Guacamole (page
15), for serving
| | |
carb. 4g pro. 8g fat 7g
| | |
chol. 25mg sod. 264mg calc. 67mg fiber 1g
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