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We’re just going to come out and say it: tacos are better than sandwiches. Why eat sliced deli meat on a stale roll when you can eat a heaping pile of shredded pork, anointed with some onion and cilantro and tucked into a toasty tortilla? Sure, sandwiches and tacos can be as alike or as different as you want them to be, but at the end of the day the taco wins out. Here’s why:
Sandwiches, at best, look like a heaping mess, and at worst they look like the definition of sadness. Tacos, on the other hand, are vibrant, luscious, and eminently photogenic.
By the time you get halfway through most sandwiches you’ve got flavor fatigue, are full, and are ready to put it away to maybe finish it at a later date. Tacos, on the other hand, are small enough that one is never enough. It leaves you wanting just a little bit more (as all the best foods do), and there’s always more available.
The Possibilities are Infinite
Hard-shell or soft? Corn or flour? Carnitas or barbacoa? Do you want to go the lettuce, cheese, and tomato route, or the onions and cilantro? Any way you want it, you’ve got it.
Mexican food is delicious. Tacos are Mexican. Therefore, tacos are delicious. Sandwiches are generic. Generic food is boring. Therefore, sandwiches are boring.
Your average sandwich is a big, mushy pile of food stuffed into a roll. Tacos, on the other hand, are engineered to let each individual component’s flavor shine through in every bite. Each taco is an individual work of art.
Ordering a taco from a street cart has a hint of excitement to it, an air of adventure. Each family has their own recipes, and the vast majority of the time you walk away with something unique and delicious, usually for very cheap. With sandwiches, you know exactly what you’re going to get, and it’s usually anything but exciting.
Hard taco shells: Bake 4 minutes at 350 degrees F, or microwave 45 seconds.
Soft 6-inch corn or flour tortillas: Heat in a dry skillet or on the grill, 30 seconds per side, or wrap in foil and bake 10 minutes at 400 degrees F. You can also wrap in a damp towel and microwave 1 minute.
1. Ground Beef: Saute 1 chopped onion and 2 minced garlic cloves in oil. Add 1 tablespoon chili powder and 2 teaspoons each cumin and coriander cook 30 seconds. Add 1 pound ground beef and cook until browned. Add 2 tablespoons broth, and salt to taste. Serve in hard taco shells and top as desired.
2. Spicy Beef: Make Ground Beef Tacos (No. 1), adding 2 teaspoons hot sauce and 1/4 cup chopped pickled jalapenos with the broth.
3. Turkey: Make Ground Beef Tacos (No. 1), adding 1/4 teaspoon cinnamon with the spices and replacing the beef with turkey.
4. Sweet and Savory Beef: Make Ground Beef Tacos (No. 1), adding 1/4 teaspoon cinnamon with the spices. Replace the broth with 1/4 cup water, then add 3 tablespoons each tomato paste and raisins, 1 tablespoon capers, and salt to taste. Simmer until thick.
5. Queso-Chorizo: Brown 2 ounces diced dried chorizo in a skillet remove with a slotted spoon. Melt 1/2 pound chopped monterey jack in the skillet. Serve in flour tortillas with the chorizo.
6. Carne Asada: Season 1 pound skirt steak with salt and pepper grill and slice. Brush 1 bunch scallions with oil grill. Serve the steak and scallions in tortillas with lime juice.
7. Fajita: Make Carne Asada Tacos (No. 6), replacing the scallions with 1 each thickly sliced onion and bell pepper. Serve in tortillas with sour cream, guacamole and salsa.
8. Beef and Bean: Make Ground Beef Tacos (No. 1), adding 1 drained can pinto beans with the broth.
9. Double Shell: Spread 2 tablespoons warm refried beans on a flour tortilla. Wrap around a hard taco shell and fill as desired.
10. Spiced Shell: Mix 1 teaspoon salt, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Deep-fry corn tortillas in 350 degrees F oil, using tongs to hold each in the shape of a taco shell, until crisp, 2 minutes. Drain sprinkle with the spice mixture. Fill as desired.
11. Carnitas: Combine 2 pounds cubed pork shoulder, 1 garlic clove, 1/2 each orange and lime, 4 thyme sprigs, 2 bay leaves, 1 cup milk, water to cover and 1 teaspoon salt in a pot cook over medium heat until the liquid evaporates and the pork browns, 1 hour. Remove the pork cook sliced onions in the pot. Serve the pork and onions in tortillas.
12. Pork al Pastor: Make Carnitas Tacos (No. 11), adding 1 tablespoon ancho chile powder with the milk. Omit the onions. Shred the pork and serve in tortillas with chopped grilled pineapple and scallions.
13. Chicken Mole: Prepare jarred mole sauce as the package directs. Stir in shredded cooked chicken. Serve in tortillas and top with sesame seeds.
14. Chicken Tomatillo: Purée 1 pound husked tomatillos with 1 jalapeno, 1 garlic clove, 1/4 cup each chopped onion, cilantro and water, and 1 teaspoon salt. Fry the sauce in 2 tablespoons oil until thick. Stir in 3 cups shredded cooked chicken. Serve in tortillas with shredded monterey jack.
15. Shrimp Tomatillo: Make the sauce for Chicken Tomatillo Tacos (No. 14) cool. Serve grilled shrimp in tortillas with the tomatillo sauce, cilantro and sour cream.
16. Chipotle Pork: Sauté 1 each chopped red onion and chipotle in adobo sauce in oil. Add 2 teaspoons each cumin and coriander cook 30 seconds. Add 1 tablespoon adobo sauce and 1 pound ground pork cook until browned. Add 2 tablespoons broth, and salt to taste. Serve in hard taco shells.
17. Cajun Catfish: Mix 1/4 cup each salsa and sour cream. Toss 1 pound catfish chunks with 2 teaspoons oil and 1 tablespoon Cajun seasoning sauté. Serve in tortillas with the salsa mixture.
18. Cajun Pork: Make Cajun Catfish Tacos (No. 17), replacing the fish with boneless pork loin. Serve in tortillas with salsa.
19. Mushroom: Cook 1 minced shallot in butter. Add 1 pound mixed mushrooms and 1 teaspoon salt sauté. Toss with lemon juice, parsley and hot sauce. Serve in tortillas.
20. Duck Confit: Mix 1 cup each diced green apple and radishes, 1 tablespoon lemon juice, and salt. Brown 3 duck confit legs in a skillet shred the meat. Serve in tortillas with the apple relish.
Low-Calorie Turkey Reuben Sandwich
Mitch Mandel and Thomas MacDonald
If you stop in any standard deli, you're most likely going to find an oversized version of this classic sandwich stacked high with peppery beef and cheese. This version still has the heart and soul of a Reuben, but with fewer calories and saturated fat, so you can enjoy each bite without worrying about the impact it will have on your waistline.
Why Use a French Press?
Many people believe French press makes the best coffee. These are some reasons why.
Paper filters take out flavor and oils. When eating good foods, the flavor usually exists in the fats and oils. Paper filters in drip machines absorb much of the oil in your coffee grounds. French press doesn&rsquot soak up flavor and adds tiny bits of coffee grounds in the coffee that percolates flavor.
French press allows for steeping. When you get a good cup of tea, you use bulk tea that steeps for several minutes depending on the type of tea. The end result is a mouth-watering cup of tea. The same is true for coffee through a French press. Because the grounds steep instead of filter, the coffee tastes better.
Everything is in the cup. Using a French press means that everything except the ground coffee is in the cup. You taste all the flavors, which adds to the experience. You experience the coffee through all five senses.
No impurities are there. When you buy Folger&rsquos and use a drip machine, you get impurities. First, impurities come from the manufacturing and distribution of the name-brand of coffee. Second, impurities show up from the drip machine and the way the coffee is made. However, with a French press, you drink the coffee the way it is meant to be drunk without impurities.
You get complete saturation of grounds. The French press does not allow you to miss any of the grounds. This means you are getting complete saturation of the coffee and oils. A drip machine doesn&rsquot hit all the grounds. The saturation gives the coffee a different flavor than what you get from a drip machine or percolator.
It&rsquos the right temperature. French press maintains the right water temperature throughout the process, which makes a difference on how the coffee is brewed. Drip machines and percolators often heat up the water quickly and cool down just as quickly, which means the right temperature only happens during the middle of the process instead of throughout the whole brewing cycle.
How to Pickle Onions
How to pickle onions takes about 5 min. if that and then time to cool. They make an excellent condiment for so many dishes. How long do quick pickled onions last? They keep well in the refrigerator for 2-3 weeks. All you need is a clean jar and lid plus the ingredients and off you go into making these.
I added in a little honey to sweeten things up. It doesn&rsquot make the onions sweet but takes away the sharpness, but yet they are still tangy and crisp. How long do onions take to pickle? You can use these onions after they cool from the hot brine right away, like in 20 min.
It depends on the size of your onion to how much this makes. Some red onions are mammoths, I wouldn&rsquot use one of those!! Look for a medium-sized red onion or use half a large onion. I got my red onions from the farmers market and they were fresh, smaller and wonderful.
Corned Beef Tacos with Creamy Spicy Mustard Sauce
The furthest thing from Irish, I just have zero affinity for the holiday, it&rsquos traditional fare and the sickening amount of green food dye that usually accompanies it.
I don&rsquot own more than 1 green shirt and I find leprechauns to be weird as hell.
Unless it&rsquos on the Lucky Charms box, that dude is cool.
*These corned beef tacos are made in partnership with Sir Kensington&rsquos.
I do love a good taco though (and all things Mexican as you might&rsquove noticed lately) and corned beef might be one of the few Irish foods I find absolutely delicious.
This corned beef hash breakfast sandwich is actually something I look forward to eating all year long. As is creamy Reuben soup!
It&rsquos reminiscent of pastrami and as any good New Yorker would tell you, nothing beats a mile high pastrami sandwich from a legit Jewish deli.
So while I&rsquom steering far, far away from any disturbingly bright green colored foods for the holiday, I decided to be at least somewhat festive with these corned beef tacos.
Naturally colored green stuff like this healthy shamrock shake though is permitted.
It&rsquos a fact that anything tastes better when wrapped up in a tortilla (flour or corn).
I went the flour route with these solely because I didn&rsquot want to purchase 50 corn tortillas and that&rsquos about the smallest quantity they come in for some weird reason) but when you drizzle that &ldquoanything&rdquo with a creamy spicy mustard sauce made with avocado mayonnaise and a kick of horseradish, better becomes an understatement.
Sir Kensington&rsquos makes all natural, non-GMO verified condiments (which you can find at Whole Foods, Fairway, and Mrs. Green&rsquos stores) and I&rsquove been a long time lover of their mustard.
It&rsquos my go-to spread on sandwiches and their spicy brown mustard was the perfect ingredient to bring a nice little kick to these corned beef tacos.
I also used their avocado mayonnaise to get that creamy effect in the sauce.
A good taco has avocado in some shape or form, right?
While the sauce pairs perfectly with the salty corned beef, it&rsquos something that definitely isn&rsquot tied down to the holiday.
I&rsquove already made another batch to use on sandwiches and throw in chicken salads (with some grapes and celery, that would be an amazing lunch!).
Microgreens may be as close as I&rsquom getting to any 4-leaf clovers around here but one bite into these corned beef tacos and I don&rsquot think you&rsquoll miss the traditionalism.
You can always have some Baileys ice cream after dinner if you feel like need to be &ldquofestive&rdquo.
50 States, 50 Tacos
In search of America's tastiest tacos, Food Network Magazine discovered that chefs will stuff anything into a tortilla: mac and cheese, hearts of palm, octopus. The magazine's taco team tried hundreds of tacos to come up with this list of the best in every state (and D.C. too!). Wherever you are, these picks are worth the trip.
Photo By: Eric Shin ©KogiBBQ
Photo By: Christopher Testani
Photo By: Christopher Testani
©Martin Diggs Filmmaker | Photographer
Photo By: Tom Beck ©2014 Tom Beck
Photo By: Christopher Testani
Photo By: Jonathan Boncek ©BoncekImages_2013
©Copyright 2014. All rights reserved.
Kowaliga Restaurant: Alexander City, Alabama
This classic Southern taco is the best reason to visit Kowaliga. Another: Hank Williams penned "Kaw-Liga" about a wooden Indian that once held court here. $5 295 Kowaliga Marina Rd. kowaligarestaurant.com
Baja Taco: Cordova, Alaska
The salmon here is as fresh as you can get — it's caught nearby and served on a tortilla smothered with salsa, chipotle mayo and shredded cabbage. $5.25 1 Harbor Loop Rd. bajatacoak.com
El Guero Canelo: Tucson, Arizona
Hot dogs are the specialty of the house here, but the carne asada tacos are the reason lunch lines wrap around the restaurant. You get to top them yourself with veggies, avocado crema and three kinds of salsa. $2 multiple locations elguerocanelo.com
Local Lime: Little Rock, Arkansas
These little winners are proof that a tiny taco can be big on flavor. They're packed with a mix of chorizo, caramelized pineapple and Jack cheese — and each one is gone in two bites. $10.50 for three 17815 Chenal Pkwy. locallimetaco.com
Kogi BBQ: Los Angeles, California
Mention "Korean tacos" in Los Angeles and locals will lead you here: Chef Roy Choi's caramelized short rib taco topped with chili-soy slaw started a citywide Korean taco trend in 2008. $2.29 multiple locations kogibbq.com
Pinche Tacos: Denver, Colorado
Visitors drive from several towns away to dig into this pork belly taco: a thick slice braised in orange juice and vinegar, served with candied garlic and a side of dipping jus. $3.50 two locations tacostequilawhiskey.com
Agave Grill: Hartford, Connecticut
You can order these blue corn tortillas with all sorts of fillings, but barbecue pork is the most loved. Fans say the tacos are as close to Mexican street food as you can find in Connecticut. $11 for two 100 Allyn St. agavect.com
Oyamel Cocina Mexicana: D.C.
Oyamel's team went south of the border for inspiration and came back with the key to tasty pork tacos: a 24-hour lime-and-orange-juice marinade. $4 401 7th St. N.W. oyamel.com
El Dorado Restaurant: Rehoboth Beach, Delaware
Mahi mahi is called dorado in Spanish, and that's the filling of the most-popular taco here: The fish is beer-battered and topped with a mayo sauce and cabbage. $3.75 18766 John J. Williams Hwy. eldoradorehoboth.com
Huahua's Taqueria: Miami Beach, Florida
Even past midnight, crowds form at this hot spot for the fried chicken taco with jalapeno cornbread croutons. $3.99 1211 Lincoln Rd. huahuastaco.com
Bad Dog Taqueria: Atlanta, Georgia
Get here early! Chefs make only about 75 of these off-the-menu tacos daily. They're strange but great: tomato-corn tortillas stuffed with four-cheese pasta. $9 1579 N. Decatur Rd. baddogtaco.com
Surf N Turf Tacos: Honolulu, Hawaii
You wouldn't think to put sushi fillings inside a taco, but it's a smart move: Tempura shrimp and spicy tuna are even better topped with pico de gallo in a corn shell. $5 two locations surfnturftacos.com
Crooked Fence Barrelhouse: Garden City, Idaho
This unusual taco is a hit with Idaho's Irish population. Chefs serve traditional corned beef in a not-so-traditional way: beer-braised, on a corn tortilla. $9 for two 5181 Glenwood St. cfbarrelhouse.com
Birrieria Zaragoza: Chicago, Illinois
The menu proves just how much regulars love birria, slow-roasted, mole-marinated goat: It's one of the few things sold here. Place an order and you'll get a side of tortillas to build your own tacos. $10.50 4852 S. Pulaski Rd. 773-523-3700
La Chinita Poblana: Indianapolis, Indiana
All of the dishes at this fusion taqueria are Asian-inspired, and this one is the tastiest: curry-and-citrus skirt steak topped with avocado crema and fresh herbs. $3 927 E. Westfield Blvd. lachinitapoblana.com
Tasty Tacos: Statewide, Iowa
The Tasty Tacos chain has been around for 53 years, and this deep-fried beef taco — created by the owner's grandmother — has been a Hawkeye State favorite for decades. $2.95 tastytacos.com
Taco Republic: Kansas City, Kansas
You won't have trouble finding Taco Republic — it's in a former gas station. The popular veggie taco is an Argentinian specialty: fried hearts of palm with a mayo-ketchup sauce and avocado. $2.95 500 County Line Rd. eattacorepublic.com
Holy Mole Taco Truck: Louisville, Kentucky
These aren't your everyday seafood tacos: Fried soft shell crab and kimchi are served in two steamed corn tortillas and drizzled with chipotle mayo. $5 Twitter for location: @HolyMoleTruck
Pho Bistreaux: New Orleans, Louisiana
This NOLA restaurant is known for its quirky multiculti mash-ups. The banh mi taco has all the fixings of a Vietnamese sandwich, but in a lighter (equally tasty) package. $5.50 for two 1200 S. Carrollton Ave. phobistreaux.biz
Zapoteca Restaurante y Tequileria: Portland, Maine
Lobster gets extra-special treatment here: It's steamed in beer, sauteed in duck fat and served in its shell next to corn tortillas. $12 505 Fore St. zapotecarestaurant.com
Tortilleria Sinaloa: Baltimore, Maryland
This spot is known for its homemade tortillas — the staff cranks out thousands daily. Regulars love them even more when they're stuffed with Old Bay-seasoned tilapia. $5 1716 Eastern Ave. tortilleria-sinaloa.com
The Painted Burro: Somerville, Massachusetts
You don't have to pick a side in the hard-versus-soft tortilla debate: This short rib taco, stuffed with three cheeses and roasted poblano, has both. $8 219 Elm St. thepaintedburro.com
Dos Hermanos Market: Ypsilanti, Michigan
The rotisserie chicken taco is a perennial bestseller at this authentic Mexican market, but you'll need to plan your visit: It's available only on weekends. $1.60 412 W. Michigan Ave. 734-487-8839
World Street Kitchen: Minneapolis, Minnesota
Even meat lovers have ordered seconds of this hearty veggie taco with pepita salsa. It's the brainchild of a former Iron Chef contestant. $6 for two 2743 Lyndale Ave. S. eatwsk.com
Babalu Tacos & Tapas: Jackson, Mississippi
Locals named the menu here "Most Innovative" in the weekly paper. A case in point: this pork belly taco with citrus-chipotle barbecue sauce and peanut slaw. $8.50 for three 622 Duling Ave. babalums.com
Port Fonda: Kansas City, Missouri
When Chef Patrick Ryan tried to get rid of his oyster tempura taco with jalapeno crema, regulars petitioned for its return. But you can get it only from March to September. $7 for two 4141 Pennsylvania Ave. portfondakc.com
Pescado Blanco: Whitefish, Montana
Chefs here call their food "Mountain Mexican," and this taco is a good example: crema-drizzled elk chorizo with arugula, mushrooms and caramelized onions. $12.50 for two 235 First St. pescadoblanco.com
La Choza Restaurant: Omaha, Nebraska
Many traditional pork tacos are topped with pineapple, but the fruit gets extra play at this Salvadoran joint: The pork is marinated in pineapple pieces, then put on the rotisserie to caramelize the juices. $1.75 5133 S. 25th St. 402-733-9554
China Poblano: Las Vegas, Nevada
Renowned Spanish Chef José Andrés has created an unusual, irresistible combo: lychee and duck tongue in a corn tortilla. $5.50 The Cosmopolitan of Las Vegas 3708 S. Las Vegas Blvd. cosmopolitanlasvegas.com
Mixteca Taqueria y Cantina: Durham, New Hampshire
This garlic-and-chili- marinated tri-tip taco gets an extra-special topping: wild mushrooms foraged from the woods nearby. $9 for three 10 Jenkins Ct. mixtecataqueria.com
The Taco Truck: Multiple Locations, New Jersey (CLOSED)
This taco quickly went from a special to a menu staple: Locals love the extra-tender short rib braised in a garlic-chile sauce and served in two corn tortillas. $5 for two thetacotruck.com
Earl's Family Restaurant: Gallup, New Mexico
Navajo fry bread is a statewide favorite, and it tastes even better in taco form. Here, the puffed disks are piled with classic toppings: ground beef, beans and cheese. $13 1400 E. Historic Hwy. 66 505-863-4201
Tacos El Bronco: Brooklyn, New York
Brooklyn's Sunset Park is full of great Mexican food, but locals gravitate here for flawless pork tacos served with roasted onion bulbs. The recipe comes from the owner's brother in Mexico. $1.50 4324 4th Ave. tacoselbronco.com
Cantina 1511: Charlotte, North Carolina
A three-step process makes the duck filling in this taco super tender: The meat is cured, slow-cooked and then lightly grilled. It's drizzled with a tangy avocado-tomatillo sauce. $4.25 two locations cantina15eleven.com
Mezzaluna: Fargo, North Dakota
Fans of this fish taco know it's what's on top that counts: a deliciously sweet-and-spicy chili aioli. The fresh flour tortillas, made by hand at a nearby market, are a bonus. $10 for two 309 Roberts St. dinemezzaluna.com
The Coop Food Truck: Columbus, Ohio
This sounds like a Turkey Day special, but lucky for us, the taco — turkey, duck and chicken meat stewed in a guajillo sauce and served with pickled red cabbage — is sold spring through fall. $7 for two coopontherun.com
Elote Cafe & Catering: Tulsa, Oklahoma
This puffy tortilla gets only a quick dip in the fryer, so it's crisp on the outside and softer on the inside — perfect for holding a hearty mix of beef or chicken, sweet potatoes and caramelized onions. $8.79 for two 514 S. Boston
Uno Mas Taquiza: Portland, Oregon
Ask staffers to name a favorite dish and most of them will say this chile-and-lime-seasoned octopus taco. It's a specialty of the chef's seaside hometown of Acapulco. $3.75 2337 N.E. Glisan St. unomastaquiza.com
Smoke Barbeque Taqueria: Homestead, Pennsylvania
This spot southeast of Pittsburgh makes only 10 types of tacos, and they're all amazing. The best one: smoked pork with apricot-habanero sauce and caramelized onions. $4.75 225 E. 8th Ave 412-205-3039
Fugo Food Truck: Providence, Rhode Island
The owners of this food truck are Dominican and Laotian, and their beloved taco was inspired by both backgrounds: perfectly crisp fried tofu and slaw in a corn shell. $6 for two Twitter for location: @FugoFoodTruck
Cha Cha's Mexican Grill: Charleston, South Carolina
Pork lovers, rejoice! This flour tortilla comes with pig meat in three great forms: pork belly, braised pork and crumbled bacon. It also includes a scoop of black beans. $3.75 1409 Folly Rd. chachasmexicangrill.com
Cheyenne Crossing Store: Lead, South Dakota
For more than 30 years, regulars have had trouble finishing this loaded fry-bread taco by themselves. Luckily, it comes in a smaller "snack size." $7–$11 21417 US Hwy. 14A 605-584-3510
Mas Tacos Por Favor: Nashville, Tennessee
This joint took its popular fried fish taco and made it vegetarian-friendly — with fried avocado in place of fish, topped with cabbage, red onion and a spiced yogurt sauce. $3 732 Mcferrin Ave. eatmastacos.com
Good 2 Go Taco: Dallas, Texas
The name of this taco stands for Southern comfort, and is it ever! The oversize breakfast taco is stuffed with sausage, egg, biscuit crumbles and a peppery white gravy. $3.50 1146 Peavy Rd. good2gotaco.com
Taqueria 27: Two Locations, Utah
Chef Todd Gardiner put a new spin on veggie tacos with this combo. It's like a super-delicious salad (beets, pears and gorgonzola) on a tortilla. $6 for two taqueria27.com
The Mad Taco: Three Locations, Vermont
You can watch chefs in the open kitchen smoke jalapenos and onions for this sweet potato-and-black bean taco. They also make more than a dozen hot sauces for the top. $8 for two themadtaco.com
Fuego Cocina y Tequileria: Arlington, Virginia
The recipe for this slow-cooked brisket taco, topped with jalapeno and onions, comes straight from Mexico. The chef's sister serves it at her Mexico City taqueria. $7 for two 2800 Clarendon Blvd.fuegova.com
Tacos Chukis: Seattle, Washington
The owner recently expanded his space, but it's still packed with customers clamoring for this favorite: rotisserie pork topped with pineapple, onions, cilantro and guacamole. $1.90 219 Broadway E. 206-328-4447
To make mild taco seasoning, you will need:
- Chili powder
- Dried oregano
- Sweet (or smoked) paprika
- Onion powder
- Garlic powder
- Black pepper
To make hot taco seasoning, you will need:
- All the ingredients for mild taco seasoning
- Cayenne pepper
Air Fryer Artichoke Hearts
Everyone who’s a fan of artichoke hearts is going to love these Air Fryer Artichoke Hearts for a quick-and-easy appetizer or side dish! And this recipe is great for Keto or low-carb diets, and.
Pulled Pork Philly
We’ve taken the best that the classic Philly Cheesesteak sandwich has to offer and – believe or not – made it better by using our tender Longhorns Head to Tail Heat and Serve Pork!
- 1 can (28 oz.) Longhorns Head to Tail Heat and Serve Pork, shredded
- 1 lb. bacon, cooked and chopped
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 5 small green onions, sliced
- 2 teaspoons crushed red pepper flakes
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 slices provolone cheese
- 8 oz cream cheese
- 8 rolls
- Preheat oven to 375º F.
- Cook bacon in a frying pan until crispy, remove. Drain excess fat on paper towel and chop. Set aside.
- Slice red bell pepper, red onions and green onions.
- Start layering process in a 2-quart baking dish with the following, in order.
- First Layer: begin with half of all your ingredients. red onions, red bell peppers, Longhorns Head to Tail Heat and Serve Pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.
- Second Layer: repeat with remaining ingredients.
- Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
- Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
- Slice 8 rolls and serve this Pork Philly with any side salad for your family.
Other uses: Beef stew , Chili , Soups , Beef & Noodles , Tacos
Use any of your standard family recipes with cooked chicken, cubed beef, turkey or hamburger as ingredients. Substitute LHT Longhorn Heat & Serve Meats for a delicious, quick, and familiar meal.
Your Own Recipes
Use any of your family recipes that call for cooked chicken, turkey or hamburger. Substitute LHT Longhorn Heat and Serve Meats for a delicious familiar meal.