Bring your party menu to life by preparing these interesting and простые тако. 
Как подогреть мягкие тортильи и твердые лепешки для тако:
Hard taco corn tortillas: bake for 4 minutes. at 180 ° C or microwave for 45 seconds. or wheat tortilla (15 cm.): heat on dry in a pan or grill for 30 seconds. on each side, either wrap in foil and bake for 10 minutes. at 200 ° C. You can also wrap them in damp towel and warm up for 1 min. in the microwave. 1. WITH ground beef. Pass in oil 1 chopped onion and 2 chopped cloves of garlic. Add 1 tbsp. l chili powder and 2 tsp cumin and coriander; cook for 30 seconds. Add 450 gr. ground beef and cook until rosy. Pour in 2 tbsp. l broth and salt to taste. Serve in solid taco tortillas and add the desired toppings. 2. With spicy beef. Make taco with ground beef (No. 1), adding with the broth 2 tsp hot sauce and 1/4 tbsp. chopped pickled jalapenos. 3. With a turkey. Make tacos with ground beef (No. 1), adding 1/4 tsp to spices cinnamon, and replacing beef with turkey. 4. With spicy sweet beef. Make Beef Tacos minced meat (No. 1), adding to the spices 1/4 tsp. cinnamon. Replace broth 1/4 Art. water, then add 3 tbsp. l tomato paste and raisins, 1 Art. l capers and salt to taste. Stew until thickened. 5. With cheese and chorizo. Brown in a pan 60 gr. diced sun-dried chorizo; get a slotted spoon. Melt in a pan 230 gr. chopped cheese Monterey Jack. Serve with Chorizo in Wheat tortillas. 6. Carne Asad. Salt and pepper 450 gr. skert steak (machete steak, bull’s inner diaphragm); toast grilled and cut into slices. 1 a bunch of green onions grease and grill. Serve steak and onion in tortilla juice lime. 
7. Fajita. Make tacos carne asada (No. 6), instead of green onions using bell pepper and onion, sliced in thick slices. Serve on tortilla with sour cream, guacamole and salsa. 8. With beef and beans. Cook tacos with ground beef (No. 1), adding pinto beans from 1 with broth cans (without liquid). 9. With a double base. Spread on wheat tortilla 2 tbsp. l warm refried beans. Put in hard cake for tacos and add the desired filling. 
10. With acute basis. Mix 1 tsp. salt, 1/2 tsp smoked paprika 1/4 tsp garlic powder. Sauté Corn Tortillas deep-fried 2 minutes at 180 ° C until crisp, holding each tongs to shape the tacos. Dry, then sprinkle with the mixture. spices. Fill with the desired filling. 11. Karnitas. In the pan combine 900 gr. diced pork shoulder, 1 clove garlic, 1/2 orange and lime, 4 sprigs of thyme, 2 bay sheet, 1 tbsp. milk, water (to cover the ingredients) and 1 tsp. salt. Cook over medium heat for 1 hour, until the liquid has evaporated, and the pork is browned. Pull out the meat; fry in a pan chopped onion. Serve pork with onions in tortillas. 12. Stock pork al pastor. Make tacos carnitas (No. 11), adding with milk 1 tbsp. l Ancho Chili Powder. Do not use onions. Tear the meat into fiber and serve on the tortillas with chopped grilled pineapple and chives. 13. With chicken mole. Prepare the purchased mole sauce as indicated on the jar or use homemade mole sauce. Stir in chopped prepared chicken. Serve on tortillas, sprinkled with sesame seeds. 14. With chicken and physalis. Puree 450 g. peeled vegetable physalis, 1 jalapenos, 1 clove of garlic, 1/4 tbsp. chopped onion, cilantro and water and 1 tsp. salt. Prepare the sauce in 2 tbsp. l oils until thickened. Stir in 3 tbsp. chopped finished chicken. Serve on tortillas with grated cheese Monterey Jack. 15. With shrimp and physalis. Prepare the Physalis Chicken Taco Sauce (No. 14); cool. Serve grilled shrimp in tortillas with sauce, cilantro and sour cream. 16. With pork and chipotle. Passer in oil chopped red onion and 1 chipotle pepper in adobo sauce. Add 2 tsp. cumin and coriander; cook for 30 seconds. Add 1 Art. l adobo sauce and 450 gr. minced pork; cook until meat toasted. Add 2 tbsp. l broth and salt to taste. Serve in hard cakes for tacos. 17. With catfish and kajun spices. Mix 1/4 tbsp. salsa and sour cream. Shuffle 450 column catfish fillet (large pieces) with 2 tsp. oil and 1 tbsp. l kajun seasoning; Passer. Serve on tortillas with sour cream sauce. 18. With pork and kajun spices. Cook tacos with catfish (No. 17), replacing fish with pork tenderloin without bones. Serve on tortilla with salsa. 19. With mushrooms. Sauté 1 chopped shallot in butter. Add 450 column assorted mushrooms and 1 tsp. salt, passer. Mix with lemon juice, parsley and spicy sauce. Serve on tortillas. 20. With a duck confit. Mix 1 tbsp. diced green apple and radish, 1 tbsp. l lemon juice and salt. Brown 3 duck confit in the pan; tear the meat into fiber. Serve on apple tortilla tortillas. 
21. With chicken and vegetables. Passer in oil 1/4 Art. chopped onion by adding 1 tsp. chopped garlic and jalapenos. Add 1.5 tbsp each. corn and chopped zucchini; cook until soft and crispy crusts. Stir in 2 tbsp. chopped finished chicken, cilantro, juice lime and salt to taste. Serve on tortillas. 
22. With chicken and mango. Mix 1 chopped mango, 2 tbsp. l shredded red and green onions, 1 tsp each. chopped jalapenos and juice lime and salt. Season 450 gr. chicken cutlets with salt and cayenne pepper; grill and cut into slices. Serve on tortoises with mango salsa. 23. With chicken and pico de gallo. Make pico de gallo sauce: mix 2 diced tomatoes, 1/4 tbsp. chopped cilantro and red onion, 1 tbsp. l lime juice and chopped jalapenos and salt. Fry cutlets for mango tacos (No. 22); Serve on tortillas with sauce. 24. C crab. Make pico de gallo sauce for recipe number 23. Stir in 230 g. crab meat. Serve on tortillas with avocado. 25. With cactus nopal. Mix 1/2 tbsp. chopped onions, 1/4 tbsp. chopped cilantro and 1/2 chopped jalapenos. Fry the cactus nopal from the jar in oil. Serve on tortillas with onion religion, radish slices and lime juice. 26. C sweet potato. Mix 3 tbsp. peeled chopped sweet potato, 1/2 h. l chili powder and 1/2 tsp salt with oil to cover everything. Bake for 30 minutes. at 220 ° C, adding in the last 5 minutes cooking black beans from a can (without liquid). Serve on tortillas with sour cream. 27. With chorizo and potatoes. Brown in a pan 450 gr fresh crumbled chorizo with 1/2 chopped onion. Mash with 450 gr. boiled potatoes and salt. Serve on tortilla with salsa. 28. “Sushi”. Trim Nori sheets in shape circle. Sprinkle boiled rice with lime juice. Season 230 gr. diced tuna with cumin and chipotle chili powder; fry in oil. Serve rice and fish in nori with cilantro. 29. C torn beef. Sauté in 2 chopped jalapenos in oil. Season 450 gr. skirt steak with salt and pepper; put on pan and fry on both sides. Add 2 tbsp. rubbed tomatoes and water; simmer under the lid with a slight boil for 45 minutes. Tear the meat into fiber and serve on tortillas. 30. Ropa vieha. Make beef tacos (No. 29) by adding to the jalapenos bell pepper and onion, sliced. Before serving add green olives and some pickle from olives. 31. With an egg and bacon. Wrap ready-made potato pancakes with tortillas with crumbled fried bacon, scrambled eggs and grated cheddar. Serve with salsa. 32. With egg and kale cabbage. Cook under a lid with a slight boil 1 bunch of leaves of feces (tear on pieces), 1 tbsp. l butter, 2 cloves of garlic, sliced, 1/2 tbsp. water and salt to taste – 30 min. to softness. Serve on tortilla with scrambled eggs and spicy sauce. 
33. With an egg and chorizo. Brown in a pan 110 gr. fresh crumbled chorizo. Add 6 beaten eggs and cook until protein sets. Serve on cilantro tortilla. 34. Hot for breakfast. Cook the tacos with the egg and chorizo (No. 33), adding to the eggs 1 chopped chipotle pepper in adobo sauce. Serve with avocado. 35. Asian-style chicken. Stir 2 tbsp. mixes for cabbage salad with 1 chopped jalapeno, 1/2 tbsp. cilantro, 1 tbsp. l rice vinegar, 2 tsp. sesame oil and salt. Start the tortilla chopped prepared chicken and cabbage salad. 36. Stock Vietnamese pork. Passer in oil for 1 tsp. grated ginger and garlic. Add 450 gr. minced pork and cook until ruddy color. Stir in 1 tbsp. l lime juice and fish sauce and some sriracha sauce. Serve on tortillas with basil, mint and cilantro. 37. Korean barbecue. Puree 1/3 Art. kimchi s soy sauce and oil (1 tbsp. l.). Stir with 450 gr. thin chopped flank of steak (flank); marinate for 30 minutes Toast on in the pan. Serve on tortillas with kimchi and green onions. 38. With pork in Chinese. Fry in a saucepan in oil 900 gr. pork shoulder. Add 3 tbsp. water, 1/4 tbsp. soy sauce slices of ginger and garlic, 1 star anise, 1 cinnamon stick and 1 tsp salt. Cover and simmer for 3 hours. Tear the meat into fibers. Serve on tortillas with Asian chili sauce. 39. With fish. Mix 1 tbsp. beer and flour with 1 tsp. salt. Roll in batter 450 column white fish fillet (large pieces). Deep Fry at 190 ° C. Serve on tortillas with salsa and lime juice. 
40. With fish and salad. Mix 3 tbsp. 1/4 slaw red cabbage Art. sour cream, 2 tbsp. l lime juice and chopped green onions and salt. Cook the fish tacos (No. 39), add the cabbage on top salad. 
41. Acute with shrimp. Sauté 3 cloves of chopped garlic in oil slices. Add 450 gr. shrimp cook until pink. Add 1 tbsp. l tomato paste and chopped chipotle peppers in adobo sauce and 1/4 tbsp. water; languish until thick. Serve on tortilla with cilantro. 42. With shrimp and cucumber. Mix 3/4 Art. yogurt without additives, 1/3 tbsp. grated cucumber, 1 tbsp. l chopped mint and salt to taste. Mix 450 gr. shrimp with 1 tbsp. l aciote paste or powder; grill. Serve on tortilla with cucumber sauce. 43. Tropical with chicken. Stir 1/2 grated hikama and 3/4 tbsp. thinly chopped red bell pepper with a pinch of salt, pepper and sugar, 1 lime juice, chopped green onions and cilantro. Preheat barbecue sauce and pasta guava (1/2 tbsp.) with 1/4 tbsp. orange juice and 2 tbsp. l Roma. Grease 4 chicken cutlets with this mixture; grill and cut into slices. Serve on tortillas with hikama salad. 
44. With spaghetti. Preheat 2 tbsp. ready-made spaghetti with 1 tbsp. tomato sauce and 1 tsp. hot sauce. Stir 1/4 tbsp. chopped cilantro. Serve in hard tortillas for tacos with shredded lettuce and grated cheese. 45. C chicken “ranchero”. Passer in oil for 1/2 tbsp. chopped onion and bell pepper, 1 chopped chili serrano and 1/2 tsp. cumin and chopped garlic. Add mashed tomatoes from a can (425 gr.); simmer until thickened. Stir in 3 tbsp. shredded finished chicken. Serve on cilantro tortilla. 46. With chicken in red salsa. Fry 1/4 onion in a dry frying pan, 4 cloves of garlic and 3 plum tomatoes until they are slightly will burn. Stir in 3 tbsp. l chili powder, then pour in 2 tbsp. chicken stock and boil for 10 minutes. Mash and simmer until thickening. Stir in 3 tbsp. chopped finished chicken. Serve on the tortillas. 47. Rolls with chicken. Prepare the filling for chicken tacos (No. 46); cool. Spread tortilla with mayonnaise; add the stuffing, a little chopped pickled jalapenos and carrots. Roll into a roll. 48. With the pepper blanched. Bake under overhead 2 chili blanched and sliced onion, turning until they turn slightly black. Cover the peppers a lid; cool, peel and cut into slices. Shuffle with sour cream and lime juice (1 tbsp each) and salt to taste. Serve on tortillas with kotikha cheese or feta. 49. With salmon. Mix 2 tsp. brown sugar and ancho chili powder, 1 tsp. paprika 1/2 tsp salt and 1/8 tsp cayenne pepper; rub with this mixture 340 gr salmon fillets. Fry in a pan with butter. Chop and Serve on tortillas with slices of mango, avocado, sour cream and cilantro. 50. With a lobster. Mash 1/2 avocado with 1/3 tbsp. water, 2 tbsp. l sour cream, 2 tsp lime juice and salt. Mix with chopped ready-made lobster; serve on corn tortillas, cilantro and slices of serrano pepper. Recipes with similar ingredients: tortillas, taco tortillas, toastados tortillas, wheat tortillas, chicken, beef, pork, turkey, cheese
