Mexican Tacos Recipe:

http://chefdepaprika.com/2012/07/mex...RecFoodCooking


Ingredients (2-4 servings):
For pico de gallo (salsa mexicana, salsa fresca)
3-4 medium tomatoes
1 medium onion
1 green chili pepper (preferably the hotter kind like jalapeno)
1 bunch of cilantro leaves (since I did’t have them I replaced them with parsley)
about half of a lime’s juice
The rest of the fillings:
a few roast leftover slices
200 g surimi sticks
a green pepper
a small chili pepper
2-3 garlic cloves
150 g sour cream
150 g Mexican tomato salsa sauce
a few teaspoons of sweet and hot paprika according to your tastes
a medium lettuce
a few slices of mexican cheese (mexican cheddar, etc) – optional


Preparation method:
Pico de gallo:
Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper..
Dice into smaller cubes the tomatoes and onion.
Mix the salsa ingredients, season with lime juice, salt and pepper to taste..
The rest of the fillings:
Slice into shreds the remaining roast leftovers, I had some of the previous Sauerbraten veal roast.
Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, shopped garlic and some chili pepper.
Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
In a small bowl mix together the sour cream with some paprika, mix sweet or hot according to your taste .
Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
Lay on the still hot tortilla shreds of lettuce leaves.
Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.

On Aug 1, 8:55*am, Laszlo Varga > wrote:
> Mexican Tacos Recipe:
>
> http://chefdepaprika.com/2012/07/mex...gid=GRecFoodCo....
>
> Ingredients (2-4 servings):
> For pico de gallo (salsa mexicana, salsa fresca)
> 3-4 *medium tomatoes
> 1 medium onion
> 1 green chili pepper (preferably the hotter kind like jalapeno)
> 1 bunch of cilantro leaves (since I did’t have them I replaced them with parsley)
> about half of a lime’s juice
> * The rest of the fillings:
> a few roast leftover slices
> 200 g surimi sticks
> a green pepper
> a small chili pepper
> 2-3 garlic cloves
> 150 g sour cream
> 150 g Mexican tomato salsa sauce
> a few teaspoons of *sweet and hot paprika according to your tastes
> a medium lettuce
> a few slices of mexican cheese (mexican cheddar, etc) – optional
>
> Preparation method:
> * *Pico de gallo:
> Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper.
> Dice into smaller cubes the tomatoes and onion.
> Mix the salsa ingredients, season with lime juice, salt and pepper to taste.
> *The rest of the fillings:
> Slice into shreds the remaining roast *leftovers, *I had some of the previous Sauerbraten veal roast.
> Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, shopped garlic and some chili pepper.
> Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
> In a small bowl mix together the sour cream with some paprika, mix sweet or hot according to your taste *.
> Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
> Lay on the still hot tortilla shreds of lettuce leaves.
> Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
> Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
> Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.

Do you have a recipe for Polish tacos?

On 8/1/2012 11:26 AM, Chemo wrote:
> On Aug 1, 8:55 am, Laszlo Varga > wrote:
>> Mexican Tacos Recipe:
>>
>> http://chefdepaprika.com/2012/07/mex...gid=GRecFoodCo...
>>
>> Ingredients (2-4 servings):
>> For pico de gallo (salsa mexicana, salsa fresca)
>> 3-4 medium tomatoes
>> 1 medium onion
>> 1 green chili pepper (preferably the hotter kind like jalapeno)
>> 1 bunch of cilantro leaves (since I did’t have them I replaced them with parsley)
>> about half of a lime’s juice
>> The rest of the fillings:
>> a few roast leftover slices
>> 200 g surimi sticks
>> a green pepper
>> a small chili pepper
>> 2-3 garlic cloves
>> 150 g sour cream
>> 150 g Mexican tomato salsa sauce
>> a few teaspoons of sweet and hot paprika according to your tastes
>> a medium lettuce
>> a few slices of mexican cheese (mexican cheddar, etc) – optional
>>
>> Preparation method:
>> Pico de gallo:
>> Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper.
>> Dice into smaller cubes the tomatoes and onion.
>> Mix the salsa ingredients, season with lime juice, salt and pepper to taste.
>> The rest of the fillings:
>> Slice into shreds the remaining roast leftovers, I had some of the previous Sauerbraten veal roast.
>> Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, shopped garlic and some chili pepper.
>> Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
>> In a small bowl mix together the sour cream with some paprika, mix sweet or hot according to your taste .
>> Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
>> Lay on the still hot tortilla shreds of lettuce leaves.
>> Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
>> Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
>> Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.
>
> Do you have a recipe for Polish tacos?
>

Taco Polaco

http://easteuropeanfood.about.com/od...aco-polaco.htm

On 8/1/2012 12:18 PM, Sqwertz wrote:

> Also, I took the liberty of removing your tracking URL so that you can
> measure the effectiveness of your spam, asshole. Don't click on the
> link, folks. The more you do the more you'll be encouraging more
> gag-worthy recipes.
>

The posted recipe was so gag-worthy that I would have dreamed of
clicking on the link.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.