Taco Pockets
Recipe courtesy Rachael Ray of Food TV
1 1/3 pounds ground
sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground
cumin
1 tablespoon, (a palmful) dark
chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse
salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black
bean
Prepared mild salsa, for dipping chips and vegetables,
recipe follows
Combine ground meat with onion, garlic, spices, and salt and
form 4 patties. Pan fry patties in 1 tablespoon oil
over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot
griddle pan for 30 seconds on each side. Place tortilla on dinner plate and
spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes
and a handful of cheese in center of tortilla. Top veggies and cheese with
cooked taco burger patty and wrap tortilla up and over patty on all four sides.
Turn square pouch over and cut from corner to corner, making 2 taco pockets
that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted
tortilla chips and mild salsa for dipping.
So Mild Salsa:
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground
cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes
Heat a small saucepan over moderate heat and add oil,
onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and
cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes. Stir salsa
to combine and transfer to a small serving bowl. Serve salsa at room
temperature or chilled with veggies and assorted corn tortillas for dipping.
Yield: 2 cups salsa
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy