Dudefood Tuesday: Fiesta Dudica, Take the taco both ways

¡Hola, amigos Dudicos del mundo! ¿Qué tal? ¿Tambien se siente apetito en comido muy macho? When I starte speak Español, you all know this Dude is in a fiesta mood.  No suprise I want to party because  we have an anniversary to celebrate. Yup, it’s the 40th Dude Food Tuesday already. Time flies… and the Dude Food recipes too! Anyway, the 40th Dude Food Tuesday is reason for a party and who can make a better fiesta than Los Mexicanos? And of course with foodos Mexicanos deliciosos.
Today we try to lift the taco to an even more dudey level.
Not an easy task, because the taco is a very Dudeworthy dish in it’s own right. And it should be manly beacause of the macho meat, the ‘some assembly required’ and the ‘must eat with hands’ character of this dish.
And still we wanted to upgrade this menu for machos. Fortunately I’ve had some help from some masters in Cooking and professors in Dudaïsm. I assembled a team a scientists and specialists and the recipe for tacos has been analysed and studied on the University of Dudevard, with the sole purpose of elevating an already very dudey recipe to even more Dudiness.

We’ve had our own Doctor Dude on the task and he worked together wit Heston Dudenthal from Britain. The two made a starteling an groundbreaking discovery in drastically imporving the manliness of the taco recipe!
They deduced that a taco would become that more macho when you fried the taco together with the filling. It would increase the dudiness of the dish with at least 25%!
The two brilliant dudes honored me in sharing the recipe with you. In this case a duo of tacos with a filling of both beef and chicken.

One word of caution: these tacos are that fingerlicking good, you have to be careful you don’t eat your fingers with them.
Enjoy…

Fried Tacos with chicken and beef filling

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Tacos with a filling of chicken and a filling of beef. And, to make them extra delicious, fried with the filling.

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Prep time 10 minutes mins

Cooking time 10 minutes mins

Total time 20 minutes mins

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2 -3

Ingredients

• ▢ 1 pack of soft cornflour tortillas
• ▢ 250 gr chickenfillet
• ▢ 250 gr ground beef
• ▢ 4 tsp onionpowder
• ▢ 4 tsp garlicpowder
• ▢ 2 tsp powdered cilantro
• ▢ 2 tsp powdered cumin
• ▢ 2 tsp chilipowder
• ▢ 1 tsp powdered paprika
• ▢ salt & peppa
• ▢ oil for frying

For making the salsa:

• ▢ 1 piece of celery finely sliced
• ▢ 4 to matoes sliced in small cubes
• ▢ 1 tbsp lemonjuice
• ▢ 1 garlicclove. finely chopped
• ▢ 1 tbsp flat parsley finely chopped

To dress the tacos:

• ▢ some mixed lettuce
• ▢ 150 gr grinded cheese if you can take cheddar because that one melts really nice
• ▢ 1 can of creme fraiche

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•  Cut the chickenfilet in big pieces and put them with half of all the spices (paprika-, garlic- and onionpowder) in a foodprocessor. Grind until you have a smooth chicken meatpaste.
• Mix the ground beef wit the remaining spices.
• Heat about 1,5 cm of oil in a deep based frying pan and in the same time mix all the ingredients for the salsa.
• Put a tortilla on your workbench and put a filling of ground beef or chicken on one half of the tortilla. Put it away on a plate. Repeat this for the remaining tortillas en try to keep the amount of chickentacos and beeftacos balanced.
• Gently drop an open tortilla in the hot oil with tongs. Keep the half without the filling between the tongs for a few seconds and then fold it back on the filling to make that famous tacoshell. You can fry 3-4 taco's in one batch. Fry the tacos for about four minutes and turn them after a minute or two.
• When the tacos are done, get them from the oil and pour some grated cheese on the filling while letting them rest on paper kitchentowel for a few minutes. Fry the remaining tortillas the same way.
• Serve the tacos on a big plate with the salsa, lettuce and the creme freche, so everyone can choose his own topping. This dish is served best together with nachos and a homemade guacamole.

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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About the Author

Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.

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