Tacos Americanos - Cuisinart Elemental 8 Instruction Booklet

A bit spicy and full of fl avor, this is a great recipe to have in your arsenal –
kids especially will love assembling their own tacos.
G :
ARNISH
4
OUNCES MONTEREY JACK
¼
HEAD ROMAINE OR ICEBERG
LETTUCE
2
PLUM TOMATOES
T :
ACO FILLING
1
GARLIC CLOVE
1 ,
JALAPEÑO SEEDED
1-
CUT INTO INCH PIECES
½
MEDIUM ONION
PIECES
⁄
3
POUND BEEF STEW MEAT
4
½-
INTO INCH PIECES
1
TEASPOON VEGETABLE OIL
1½
TEASPOONS CHILI POWDER
½
TEASPOON GROUND CUMIN
¼
TEASPOON DRIED OREGANO
PINCH CAYENNE
¾
TEASPOON KOSHER SALT
2
TEASPOONS TOMATO PASTE
½
CUP CHICKEN BROTH
16 (3- 5-
SMALL TO
,
TORTILLAS KEPT WARM
SOUR CREAM OR PLAIN YOGURT
FOR SERVING
TOMATO SALSA
( 27)
PAGE
CHUNKY GUACAMOLE
(
FOR SERVING PAGE
52
ENTRÉES

TACOS AMERICANOS

Makes about 12 tacos
1. Insert the medium shredding disc into the work bowl
,
QUARTERED
2. Remove the slicing disc and insert the chopping
,
HALVED AND
, 1-
CUT INTO INCH
,
CUT
3. Put the oil into a large skillet over medium-high heat.
,
LOW SODIUM
)
INCH SOFT CORN
4. To assemble the tacos, put about 2 to 3 tablespoons
,
,
FOR SERVING
,
28)
Nutritional information per taco:
Calories 128 (56% from fat) • carb. 6g • pro. 8g • fat 8g
• sat. fat 3g • chol. 27mg • sod. 290mg • calc. 88mg • fi ber 1g
of the food processor. On High, shred the Monterey
Jack. Remove and reserve, keeping it loosely covered
with plastic wrap. Flip the disc to the slicing disc side.
On High, slice the lettuce; remove and reserve. Slice
the tomatoes and reserve.
blade. With the machine running on High, drop the
garlic and jalapeño through the feed tube until fi nely
chopped. Stop the machine, scrape down the sides
of the bowl and add the onion. Pulse to fi nely chop,
about 3 times. Scrape down the sides of the bowl
and add the stew meat. Using 10 to 12 long pulses,
fi nely chop the meat, pausing between pulses to
allow it to drop back into the bowl. Scrape down the
sides of the bowl halfway through chopping.
Add the chopped meat-vegetable mixture, spices
and salt. Cook until the meat is no longer pink. Add
the tomato paste and cook for about 1 minute. Add
the broth and cook until it has evaporated. Remove
the pan from the heat.
of taco meat in the center of each tortilla. Top with
some of the lettuce, tomato and cheese. Garnish with
sour cream, salsa and guacamole.