Teva taco
Votes: 1
Time: 1 hour 45 minutes
Complexity: average
Quantity: 6 tacos
Complexity: average
Quantity: 6 tacos
Nutritional value per serving:
Serving size: 1 of 28
Calories 321, total fat 20 G., saturated fats 10 G., proteins 18 G., carbohydrates 16 G., fiber 1 G., cholesterol 61 mg, sodium 348 mg, sugar 2 G.
Serving size: 1 of 28
Calories 321, total fat 20 G., saturated fats 10 G., proteins 18 G., carbohydrates 16 G., fiber 1 G., cholesterol 61 mg, sodium 348 mg, sugar 2 G.
These tacos are very popular at Native American festivals in the United States. They originated in the late 19th century in the Southwest thanks to the ingenuity of Native Americans in using the ingredients they had at hand. The main ingredient of these tacos is the crispy, golden tortillas on which the fillings are placed.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg ground beef
- 3 cups stewed tomatoes
- 2 yellow onions, diced
- 3 tbsp. shredded romaine lettuce
- 1.5 cups diced tomatoes
- Red and/or green chili sauce
- 6 cups finely grated cheddar
Fried flatbread
- 4 cups finely ground wheat flour
- 1 tbsp. baking powder
- 1 tbsp. salt
- 1/4 cup lard + extra for frying
We recommend
Recipes with similar ingredients: ground beef, tomatoes, onions, romaine lettuce, chili sauce, cheddar cheese, bread flour, baking powder, lard
Cooking the dish according to the recipe:
- Fry the ground beef, stewed tomatoes and half of the onion in a frying pan until the meat is cooked through.
- Spread the beef mixture, lettuce, remaining onion, chopped tomatoes, chili sauce, and cheese over the tortilla, distributing evenly or adjusting the proportions to taste.
- Fried flatbread:
Combine flour, baking powder, and salt in a mixer fitted with a dough hook. Add the lard and mix for 2 minutes on medium speed. Add 2 cups of water and knead until smooth. - Form the dough into 6 balls and leave them in a warm place for about 1 hour.
- Roll each ball into a flat cake with a diameter of 30 cm.
- Heat the lard in a saucepan until it begins to smoke. Drop each dough piece into the fat one at a time and fry for about 4 seconds per side until golden brown, turning at least four times during frying.
Author of the recipe - Pueblo Harvest Cafe At The Indian Pueblo Cultural Center – Pueblo Harvest Cafe at the Indian Pueblo Cultural Center, New Mexico
Categories:
Similar recipes
