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    The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food
    The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food
    The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food
    Ebook235 pages57 minutes

    The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food

    By Brandon Schultz

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    About this ebook

    The Taco Revolution is the ultimate resource for preparing America’s new favorite dish. From the classic American taco and authentic Mexican recipes to the culinary curiosities of taco-stuffed shell pasta, this book contains everything for beginners and old pros alike. Contents include:

    Classic beef, chicken, pork, and fish favorites
    Unique gems like the chicken cacciatore taco
    Healthier taco seasoning and sauce recipes
    Homemade taco shells finally made easy
    How to host a successful taco party
    What should I buy versus what should I make?
    And so much more!

    Thoroughly researched and beautifully photographed with full-color photos, The Taco Revolution answers every question you ever had about this naturally gluten-free food, and all those you never thought to ask. With the mix-and-match options available between stuffings, seasonings, sauces, shells, and sides, the recipes in this book could provide unique taco dinners every night of the year!

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateApr 1, 2014
    ISBN9781628739800
    The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food

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      Book preview

      The Taco Revolution - Brandon Schultz

      BEEF

      Cheeseburger Taco

      Cheesy Lettuce Wrap Taco

      Classic American Taco

      Greek Taco

      Navajo Taco

      Philly Cheesesteak Taco

      Reuben Taco

      Santa Fe Taco Salad

      Traditional Taco Salad

      Cheeseburger Taco

      Have a craving for a burger outside of grilling season? Looking for something fun for kids or a party? The cheeseburger taco is even easier than a traditional burger, with fewer ingredients and more flavor!

      Makes 6 tacos.

      1 pound ground beef

      1 cup cheddar cheese, shredded

      1½ cups torn lettuce (large pieces)

      1 plum tomato, diced

      ¼ cup red onion, thinly sliced

      ½ cup relish

      Cheddar cheese, shredded, for topping

      Tortillas

      DIRECTIONS:

      1. Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Add cheddar cheese and cook 1 more minute, mixing constantly, until fully melted.

      2. Top a tortilla with lettuce, tomato, and red onion. Add cheesy ground beef and top with relish and a sprinkling of shredded cheddar cheese.

      Cheesy Lettuce Wrap Taco

      Traditional tacos are naturally gluten-free, but if you only have flour tortillas on hand and still need a gluten-free alternative, lettuce wraps are the perfect solution. They work particularly well with this recipe but can be applied to any taco that is not overly wet or crunchy.

      Makes 4-6 tacos.

      1 pound ground beef

      1 cup cheddar cheese, shredded

      4-6 large leaves iceberg lettuce, whole

      1 plum tomato, diced

      ¼ cup red onion, thinly sliced

      Cheddar cheese, shredded, for topping

      ½ cup sour cream, for topping

      DIRECTIONS:

      1. Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Add cheddar cheese and cook 1 more minute, mixing constantly, until fully melted.

      2. Top a lettuce leaf with cheesy beef, tomato, and red onion. Sprinkle cheddar cheese and top with sour cream. Serve open, and wrap/roll loosely to eat.

      Classic American Taco

      This is probably what you envision when you hear the word taco, and it is the only taco in this book specifically recommended for the baked shell. Of course, you can use any shell you like, any time, but something about this taco begs for the crunch that only comes with a baked shell!

      Makes 8-10 tacos.

      ½ pound ground beef

      1½ Tablespoons Classic Taco Seasoning (page 170)

      ½ cup water

      1 cup sour cream

      2 cups iceberg lettuce, shredded

      2 plum tomatoes, diced

      Baked Tortillas (page 138)

      Mild Salsa (page 194), to be served on the side

      DIRECTIONS:

      1. Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Drain excess grease, add Classic Taco Seasoning and ½ cup water, and simmer until water is mostly evaporated, about 6-8 minutes.

      2. Layer 1 teaspoon of sour cream on the bottom of a tortilla (sour cream on the bottom helps hold ingredients together when the shell begins to crack!). Top with lettuce, tomato, and beef.

      3. Serve with Mild Salsa (or Hot Salsa, if preferred!) on the side.

      Note: Many people enjoy taco sauce, especially if using soft tortillas. See Mild Taco Sauce (page 204) and Hot Taco Sauce (page 204) for options!

      Greek Taco

      For a more adult flavor profile in a beef taco, try this Greek-inspired recipe.

      Makes 4-6 tacos.

      1 teaspoon vegetable oil

      5 garlic cloves, minced

      1 pound ground beef

      1 Tablespoon garlic powder

      1 Tablespoon onion powder

      ½ teaspoon fine ground sea salt

      ½ cup water

      1 cup frozen spinach, prepared according to package instructions

      1-2 pieces lettuce per taco

      ½ cup Tzatziki (page 208)

      Tortillas

      DIRECTIONS:

      1. Heat vegetable oil in a medium frying pan over medium heat. Cook garlic until just turning brown, about 2 minutes.

      2. Add ground beef to garlic and brown, about 8-10 minutes. Add garlic powder, onion powder, salt, and water, reduce heat to low, and simmer until water evaporates, about 8 more minutes.

      3. Add cooked spinach, mix well, and cook 2 more minutes.

      4. Cover a tortilla with lettuce, and top with beef and spinach mixture. Add at least a Tablespoon of Tzatziki.

      Navajo Taco

      The Navajo Taco is nothing more than a Classic American Taco on a fried, puffy tortilla, often called frybread, and is best served with a fork! To create one, simply follow the recipe for the Classic American Taco (page 6) and use a Navajo Taco Tortilla (page 148) instead of a standard tortilla. Navajo Taco Tortillas are much heavier in your stomach than traditional tortillas, so you will probably only want to eat one or two of these at a meal, especially if there are side

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