making tacos for supper?

Question

what goes good with tacos? having just one thing on the menu isn't an option in my household

Answer 1

Spanish Rice

A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers.

Makes 4 servings

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation:

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.

Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly.

Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat...Well, Shame on you !!!



Frijoles Refritos, Refried Beans

Have you noticed that the refried beans in a real Mexican restaurant are totally different from canned refried beans? They're just so creamy and rich. Brace yourself, the reason for this wonderful flavor might frighten you. It's lard!

Makes 6-8 servings

Ingredients:

2 cups dry pink beans or pinto beans
1 cup lard, or lard substitute
salt

Preparation:

Remove any foreign material from beans and rinse well. In a large heavy pot coat the beans well with 1/4 cup of lard.

Add 5 cups of room temperature water. Bring to a boil for 5 minutes, reduce heat to medium low and cover.

Simmer for 2 hours. Check now and then to see if a little more water is needed, stirring each time you check. In the last 30 minutes of cooking, salt to taste.

In a separate heavy skillet heat 1/2 cup of lard.

Using a slotted spoon, place about 1 cup of beans in the heated lard.

Mash with a wooden bean masher or fork. Then add a little of the liquid from the pot of beans, stir and repeat the process until all of the beans and liquid are incorporated.

Store properly:

These are basic Mexican beans. They are stored and only what is to be eaten is reheated or "refried". In different parts of Mexico they add their own regional flavors, everything from cream to beer or rum to tomatoes, onions and jalapeños. When you are ready to serve you can sauté a little garlic and onion until soft, add the beans to reheat and serve topped with a bit of grated Jack cheese.

And remember, if the beans get a little dry when you're refrying them, do what they do in Mexico: add a little more lard!



Chipotle Black Beans

Makes 3-4 servings

Ingredients:

1 tablespoon butter or oil
1/2 cup red onion, chopped
2 garlic cloves, minced
1 15 ounce can of black beans, undrained
2 chipotle peppers in Adobo sauce, diced
1/2 cup water
1/4 teaspoon crushed red pepper flakes (optional)
salt and pepper to taste

Preparation:

Melt 1 tablespoon butter and sauté onion and garlic in butter until tender.

Add beans, peppers, water and crushed pepper, salt and pepper and a teaspoon or two of the adobo sauce if you like.

Bring to boil, reduce heat and simmer 15 minutes. Serve beans topped with a dollop of sour cream and sprinkling of sliced green onion.



Grilled Pico de Gallo

Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish.

Makes 4 servings

Ingredients:

2 tomatoes, peeled, sliced 3/4 inch thick
1 red onion, sliced 1/2 inch thick
1 yellow bell pepper, cut in half, seeded
1/2 jalapeño, seeded, ribs removed
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1 pinch salt
1/8 teaspoon cracked peppercorns

Preparation:

Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft, and the pepper's skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3 inch dice) and put them in a small bowl. Add the cilantro, lime juice and seasoning.

Best if eaten right away. Make as close to serving time as possible.

Answer 2

Chili is good for a start and then the tacos. You have cheese, lettuce, tomatoes, sour cream, taco sauce, etc. on the tacos. Actually, they are a meal in themselves. OR for something different make them as taco salad. BREAK up the shells and put over them the meat, lettuce, and all favorite toppings and eat with a fork.
Could also serve refried beans or some rice(mexican or spanish). or both.

Answer 3

Well when my sis makes tacos {which is the best tacos in the UNIVERSE!!!!!!} these are the things she serves tacos with!
1 she cuts up some GREEN ONIONS and puts it in a plate and sets it on the table!
2 she then cuts up lettuce and sets that down on the table!
3 she buys some cheddar cheese from FARMER JACK and sets that on the table!
4 she cuts up some TOMATOES ans sets that on the table!
5. She sometimes brings hot sauce or sour creme if we ask her to buy!
6. my othere sister make this AMAZING SPANICH RICE!!!!!!

GOOD LUCK!!!!! ENJOY!

Answer 4

We always had a bowl of pinto beans cooked with salt pork. Then a large assortment of sides to put in the tacos. A lot of people like Spanish rice to complement the beans. I had tomatoes, onions, avocado, cheese, lettuce,olives, black, more than l type of cheese. enjoy.

Answer 5

If you want something quick and easy, you can always make a package of Mexican rice as someone suggested, along with refried beans. They come in a can in the ethnic/Mexican aisle in the supermarket, and you can warm them up in the micro and then top with shredded cheese.

Answer 6

When I make tacos I accompany them with a pack of that Spanish flavored rice or I make rotel dip & nachos.

Answer 7

Guacamole.

Try Spanish style Rice-a-roni, very good.

Refried beans. Tamales.

Answer 8

Spanish Rice and a nice Salad .

Answer 9

spanish rice and refried beans goes well with tacos.

Answer 10

Tortilla chips, salsa, sour cream, guacamole, Spanish rice, fiesta corn, creamed corn, black beans, refried beans