Cuisinart FP-8C Series Instruction Booklet And Recipe Booklet page 25

TACOS AMERICANOS
A bit spicy and full of flavour, this is a great recipe to have in your arsenal –
kids especially will love assembling their own tacos.
GARNISH:
4 OUNCES (115 G) MONTEREY
JACK
¼ HEAD ROMAINE OR ICEBERG
LETTUCE
2 PLUM TOMATOES,
QUARTERED
TACO FILLING:
1 GARLIC CLOVE
1 JALAPEÑO, SEEDED, HALVED
AND CUT INTO 1-INCH (2.5
CM) PIECES
½ MEDIUM ONION, CUT INTO
1-INCH (2.5 CM) PIECES
⁄
3
POUND (375 G) BEEF STEW
4
MEAT, CUT INTO ½-INCH
(1.25 CM) PIECES
1 TEASPOON (5 ML) VEGETABLE
OIL
1½ TEASPOONS (7 ML) CHILI
POWDER
½ TEASPOON (2 ML) GROUND
CUMIN
¼ TEASPOON(1 ML) DRIED
OREGANO
PINCH CAYENNE PEPPER
¾ TEASPOON (3.75 ML) KOSHER
SALT
2 TEASPOONS (10 ML) TOMATO
PASTE
½ CUP (125 ML) CHICKEN
BROTH, LOW SODIUM
16 SMALL [3- TO 5-INCH (7.5 TO
12.5 CM)] SOFT CORN
TORTILLAS, KEPT WARM
SOUR CREAM OR PLAIN
YOGURT, FOR SERVING
TOMATO SALSA, FOR
SERVING (PAGE 27)
CHUNKY GUACAMOLE,
FOR SERVING (PAGE 28)
ENTRÉES
48
Makes about 12 tacos
1. Insert the medium shredding disc into the work bowl
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.
2. Remove the slicing disc and insert the chopping
blade. With the machine running on High, drop the
garlic and jalapeño through the feed tube until finely
chopped. Stop the machine, scrape down the sides
of the bowl and add the onion. Pulse to finely chop,
about 3 times. Scrape down the sides of the bowl
and add the stew meat. Using 10 to 12 long pulses,
finely 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.
3. Put the oil into a large skillet over medium-high heat.
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.
4. To assemble the tacos, put about 2 to 3 tablespoons
(30 to 45 ml) 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.
Nutritional information per taco:
Calories 128 (56% from fat) • carb. 6g • pro. 8g • fat 8g
• sat. fat 3g • chol. 27mg • sod. 290mg • calc. 88mg • fiber 1g
FISH STICKS
Crushed tortilla chips make crisp fish sticks that are perfect in fish tacos,
but for a more traditional coating, use the breadcrumbs recipe on page 18.
Makes about 10 to 20 fish sticks (depending on type of
fish used; see ingredients)
1. Insert the chopping blade into the work bowl of the
3 CUPS (750 ML) TORTILLA
CHIPS
½ POUND (250 G) WHITE FISH,
LIKE LEMON SOLE OR COD
(BECAUSE COD TENDS TO
BE THICKER, YOU MAY ONLY
GET 10 "STICKS" OUT OF A
2. Cut the fish into 1-inch (2.5 cm) wide "sticks." Liberally
½-POUND (250 G) PIECE, BUT
WITH THINNER FISH, LIKE
LEMON SOLE, YOU WILL BE
ABLE TO GET CLOSER TO 20)
3. Put the flour and egg into separate shallow bowls or
JUICE OF 1 LEMON OR LIME
KOSHER SALT
FRESHLY GROUND BLACK
4. First lightly coat the fish in the flour, then in the egg
PEPPER
½ CUP (125 ML) UNBLEACHED,
ALL-PURPOSE FLOUR, MIXED
WITH A PINCH EACH OF
5. Put the oil in a large skillet over medium heat. Once
KOSHER SALT AND BLACK
PEPPER
1 LARGE EGG, LIGHTLY BEATEN
¼ CUP (60 ML) VEGETABLE OIL
RÉMOULADE, FOR SERVING
(PAGE 27)
6. Serve immediately with the rémoulade.
Note: To enjoy as fish tacos, prepare as directed, and
serve in warmed soft tortillas, topped with cabbage slaw
and a squeeze of lime juice. To prepare slaw: mix
together 2 tablespoons (30 ml) of chopped cilantro with
1 cup (250 ml) of shredded green cabbage,
(0.5 ml) each of kosher salt and black pepper and
1 teaspoon (5 ml) of olive oil.
Nutritional information per fish stick:
Calories 67 (53% from fat) • carb. 5g • pro. 3g • fat 4g
• sat. fat 0g • chol. 14mg • sod. 39mg • calc. 10mg • fiber 0g
food processor. Add the tortilla chips and pulse about
5 times to break up, then process on High to finely
chop, about 20 to 30 seconds. Remove and reserve in
a shallow baking dish.
season on all sides with the citrus juice, salt and
pepper.
baking dishes.
and then in the ground chips. Set on a clean platter.
Repeat with remaining fish.
hot, cook fish, putting no more than 5 pieces into the
skillet at one time, until golden brown and crisp.
Remove and reserve on a cooling rack set over a paper
towel-lined tray.
ENTRÉES
⁄
1 teaspoon
8
49