/
tacos.tex
69 lines (51 loc) · 1.62 KB
/
tacos.tex
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
\section{Taco Night}
\begin{recipe}
\pre{
With ground beef, you want to nearly burn it to develop some flavor.
}
\ingredients{
1 & pound ground beef \\
}
Fry in a cast iron pan over medium-high heat. Don't flip it at all for at least 10 minutes.
\ingredients{
2 & tablespoons chili powder \\
1 & teaspoon cumin \\
1 & teaspoon coriander \\
\sfrac{1}{2} & teaspoon oregano \\
\sfrac{1}{4} & teaspoon cayenne \\
\sfrac{1}{4} & cup chicken broth \\
1 & can Adobe sauce, chilies removed \\
}
Dump the spice mixture on top. Smother in chicken broth and Adobe sauce, and stir to combine.
Cook for 10 minutes.
\ingredients{
1 & cup white rice \\
1 & tablespoon olive oil \\
2 & garlic cloves \\
2 & cups chicken broth \\
3 & tablespoons chopped parsley \\
}
Brown rice with oil. Add smashed garlic clove and chicken broth and bring to simmer.
Reduce to low, cover with a dish towel between the lid and the pot and
cook for 25 minutes.
\ingredients{
8 & six inch corn tortillas \\
2 & cups vegetable oil \\
}
Heat the vegetable oil over medium heat in a frying pan just big enough to fit one tortilla.
Fry each tortilla for 30 seconds per side. Remove to a paper towel lined cooling rack.
Blacken flour tortillas directly over the gas flames.
\ingredients{
& sour cream \\
2 & limes \\
1 & tablespoon hot sauce \\
}
Mix together.
\ingredientsLeft{
& Monterey Jack cheese \\
& onion \\
& refried beans \\
& lettuce \\
}
Wrap corn tortillas in flour tortilla shells and serve with various accoutrements.
\end{recipe}