how can i cook tacose and inchilada food?

Question

i am a cook and i would like to be a good cook in the future so please answer me.i am a 22 male from nepal but now i am working in india

Answer 1

in india? where capital city? delhi?

try these!!
Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. Mom tells the story about how in the Sixties my Aunt Josephine went out to eat at a new supposedly Mexican food restaurant in Boston, only to be fed enchiladas where the corn tortillas had been taken out of a package and had not been fried before being cooked with cheese and sauce. (You have to re-cook the tortillas to soften them up and give them more flavor.) She then went into the restaurant's kitchen and taught the chef how to properly make an enchilada. My aunt and my mother, both fifth generation hispanic Arizonians, learned this recipe from my grandmother. Note that there are many kinds of enchiladas - green chile, shrimp, red chili - to name a few. This recipe just happens to be our favorite one.

Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of mild cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce

1 Preheat oven to 350 degrees F.

2 In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Serves 4.

Course : Tacos
Serves: 4 Print a Recipe Card
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Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
prepared fried bread
prepared chili con carne
1/2 head lettuce chopped or shredded
1 tomato chopped
1 onion small, finely
chopped
1/2 cup cheddar cheese grated
1/2 cup mozeralla cheese grated
olives sliced
sour cream
salsa


Preparation:
spoon chili onto center of fried bread. top as desired. Serve open faced. Do not close/fold over. Sounds simple enough, huh? **fried bread may also be served with refried beans in center of bread and grated cheese on top.

Answer 2

Tacos
this is the best way i cook them
Ingredients
1 Chopped medium onion
2 tblsp Vegtable oil
1 lb Ground beef
1 can Refried beans
1 package Taco seanoning mix
1 cup Water
12 Taco shells
1 1/2 cup Shredded cheddar cheese
1 jar Salsa
1 Diced medium tomato
1/2 Head shredded lettuce
Preparation

Saute chopped onion in oil. Brown ground beef. Drain any excess fat. Add refried beans to taste - 1/2 to whole can. Add taco seasoning and water. Stir until mixed together. Simmer, stirring occasionaly, until liquid is gone.


Fill taco shells with a spoonful or two of filling. Serve.


Serve on-the-side: shredded cheese, salsa, diced tomato, shredded lettuce. Each persoon can build their own taco.
Cook's Notes

I use extra virgin olive oil to saute onions. Use ground sirloin for low fat. A bag of pre-shedded cheese saves time.

enchilada recipe
tell you something about it
Enchiladas

In the parts of Mexico this recipe originally came from, the word for "food" is generally the same as the word for corn tortilla, and the way that you cook or eat your tortillas is the name of the dish. "Enchilada" means "cooked with some chile", or to try to translate very literally into English, "en-chile-ated".

This is a very nice recipe for flat enchiladas, derived from the south of Mexico. The tortillas are cooked in a sauce strong with chile and chocolate, redolent of garlic and onions, and nicely spiced. The Enchiladas are rich with meat and cheese, nicely garnished, and fit for a King.

Enchilada Chile Sauce

To begin the Enchiladas we will make the sauce, which is the key to the whole dish.

In a frying pan, add:

* 1 Tbl lard or vegetable oil
* 4 cloves garlic, chopped

Saute around until garlic a bit golden


Add:

* 3 Tbl red chile powder
* 3 tsp oregano
* 1 tsp crushed whole cumino seed


Stir around until hot and starts to smell good, add: * 2 1/2 Tbl cocoa
* 6 cup water or meat stock
* couple bouillon cubes, optional


Bring the sauce to a gentle simmer, and let simmer till needed.
The Meat, Onions and Cheese

While the sauce is simmering, fry up a pound of hamburger gently, or chop up 1 lb. roast pork or roast beef and add to the chile sauce. Let meat simmer gently in chile sauce for 20-30 minutes.

Next, finely chop 1 large onion and grate 1 lb. Monterey Jack or a mild cheddar cheese. Reserve. These will be used between the layers of your enchilada.

Answer 3

Maybe you can find a restaurant in your city where you can make a stage and learn ALL about it. If not, go on the specific sites on Internet and try them out yourself to "perfection". Good luck anyway...

Answer 4

Soft Beef Tacos With Salsa

1 tablespoon olive oil
1 1/2 punds boneless beef chuck, cut into 3/4-inch cubes
1 cup bottles chunky medium-hot salsa
1/4 cup canned beef broth
2 tablespoons chopped garlic
2 tablespoons (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
12 6-inch-diameter corn or flour tortillas

Heat oil in heavy large pot over medium-high heat. Saute half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Saute remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.

Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)

Heat tortillas 1 at time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm. Serve stew with tortillas, allowing diners to assemble tacos.
Makes 4 servings.

Tacos de Carne Asada

Preparation Time: 1 hour

QUICK SALSA
4 ripe plum tomatoes (Roma), seeded and coarsely chopped
2 fresh Serrano chiles, stemmed and coarsely chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

GARNISHES
1/4 cup (1/3 oz/10 g) coarsely chopped fresh cilantro (fresh coriander)
2 avocados, pitted, peeled and diced
2 tomatoes, seeded and diced
6 green onions (spring), including the tender green tops, sliced on the diagonal
1/4 head white cabbage, shredded
1 1/2 lb (750 g) trimmed skirt, flank or tri-tip steaks
Salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons olive oil
Juice of 1 lime
18 small or 12 large corn tortillas

Prepare a fire in a charcoal grill.

To make the salsa, in a food processor fitted with the metal blade, combine the tomatoes, chilies, lime juice, salt and black pepper and purée until very smooth. Pour into a bowl and set aside. You should have about 1 1/4 cups. Prepare all the garnishes and place in separate bowls.

Ten minutes before the grill is ready, season the steaks evenly with salt and black pepper, rub with the garlic and olive oil and then drizzle evenly with the lime juice. Just before grilling the steaks, warm the tortillas on the grill: Fill a shallow pan with water and, one at a time, briefly dip each tortilla in the water and immediately place on the grill rack. Grill for 30 seconds, then turn and grill for 30 seconds longer. Stack the tortillas as they come off the grill and wrap them in a damp towel and then in aluminum foil until serving. (They will keep warm for up to 30 minutes.)

When the fire is very hot, place the steaks on the grill rack about 3 inches from the coals and grill, turning once, until evenly caramelized on the outside but still pink in the center, 1-2 minutes per side. Transfer the steaks to a cutting board and let rest for 3-5 minutes before slicing. Using a sharp knife, cut across the grain into slices 1/4 inch thick. Serve immediately with the warmed tortillas, salsa and garnishes. Let diners assemble their own tacos at the table.
Serves 6


Carne Machaca
Shredded beef that has been slow cooked and used in
tacos, enchiladas or just eaten with a vegetable.
---------------------------------------------------------------------------
INGREDIENTS:
1 large yellow onion, chopped into 1/2" pieces
1/2 cup canned diced tomatoes & green chilies, juice drained
1 teaspoon crushed red chile flakes
1 tablespoon Tabasco sauce
1/2 tablespoon freshly ground black pepper
1/4 teaspoon ground cumin
1 cup canned diced tomatoes with juice
2 lbs. Top round, cut into 4 or 5 large pieces
DIRECTIONS:
In a large, heavy pan with a lid, over medium heat, saute onions,
tomatoes & chilies, red chile flakes, Tabasco, black pepper and cumin, adding a
little water only as needed to keep the mixture from sticking. Stir
frequently, cooking until the onion is transluscent and tender.

Add tomatoes with their liquid and stir well. Cook for 3-5 minutes.
There won't be much liquid at this point.

Add beef. Reduce heat to simmer, cover pot and cook, stirring
occasionally, for 1-1/2 hours or until beef is thoroughly tender.
When beef has cooled, refrigerate overnight.

The next day, shred beef pieces, using fingers. Skim and fat from
cooking juices and return beef to pan. Reheat over low heat and serve.

This is especially good as a change from bacon or sausage for
breakfast or brunch, and is also good served rolled in warmed flour
tortillas for lunch or dinner.

Enchiladas With Green Sauce Recipe
Mexican Vegetable



Ingredients:
Cheese Filling:
2 cups shredded Monterey Jack cheese(8 oz.)
1 cup shredded Cheddar cheese(4 oz.)
1 medium onion, chopped
1/2 cup dairy sour cream
2 tablespoons snipped parsley
1 teaspoon salt
Mix all ingredients.
Green Sauce:
10 oz. fresh spinach(about 6 cups)*
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1-1/2 cups chicken broth
1 to 2 tablespoons chopped canned green chilies
1 small onion, chopped
1 clove garlic, finely chopped
3/4 teaspoon ground cumin
2/3 cup dairy sour cream
Eight 6-inch tortillas

Directions:
Prepare Cheese Filling: (mix) Prepare Green Sauce: Wash spinach; cover and cook with just the water that clings to leaves until tender, 3-5 minutes. Drain and pat dry; chop coarsely. Heat margarine over low heat until melted. Blend in flour and salt. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and 1/2 cup of the chicken broth; heat to boiling, stirring constantly, Boil and stir 1 minute. Stir in remaining chicken broth. Cook and stir over low heat until hot; remove from heat. Stir in spinach and remaining ingredients. *1 package(10 oz.) frozen chopped spinach, cooked and well drained, can be substituted for the fresh spinach. Heat tortillas, one at a time, in ungreased hot skillet until softened, about 30 seconds.(Cover hot tortillas to prevent drying.) Dip each tortilla into Green Sauce to coat both sides. Spoon about 1/4 cup Cheese Filling onto each tortilla; roll tortilla around filling to form enchilada. Arrange enchiladas, seam sides down, in ungreased oblong baking dish, 12x7-1/2x2 inches. Pour remaining sauce over enchiladas. Cook uncovered in 350 degree oven until bubbly, about 20 minutes. Garnish with shredded Cheddar or Monterey Jack cheese and lime wedges if desired.
4 servings.
Enchiladas Verdes(ehn-chee-lah-dahs vehr-dehs) These Mexican enchiladas are gently seasoned with mild green chilies. The classic recipe for green sauce is based on Tomatillos, vegetables that look like bright, acid-green tomatoes in miniature. Spinach, more widely available in the United States, is used here.

I'm glad you decided to make a go of the Mexican tradition...Good Luck here...