TACO night!

SPICE UP THE KITCHEN WITH TEXAS TWISTS ON THIS FAMILY FAVORITE

BY JENNIFER BAJSEL

CHICKEN FRIED STEAK TACOS

SERVINGS: 12 | PREP: 2 HRS. 15 MIN. | COOK: 25 MIN. | TOTAL: 2 HRS. 40 MIN.

INGREDIENTS: 4 cube steaks | 2 cups buttermilk | 1 Tbsp. Tabasco | 1 cup flour | 1 Tbsp. kosher salt | 1 tsp. black pepper | 1 tsp. smoked paprika | 1 tsp. garlic powder | 3 eggs | Oil for frying, 1⁄4 in deep in pan | 12 tortilla shells White Gravy: 2 Tbsp. butter | 2 Tbsp. flour | 1 1⁄2 cups milk | 1⁄2 cup heavy cream | 1 Tbsp. fresh ground black pepper Corn Salsa: 1 package frozen corn | 1⁄2 red onion, diced | 1 jalapeño, diced | 2 Roma tomato, diced | 1 lime, juiced | 1⁄4 cup cilantro, chopped

DIRECTIONS: WHISK buttermilk and hot sauce together. PLACE steaks in the buttermilk mixture and let sit for 2 hrs. COMBINE flour, salt, pepper, paprika, and garlic powder in a separate bowl. PLACE the flour mixture on a baking sheet. WHISK eggs with a tablespoon of water and place on a separate plate or baking sheet. HEAT oil in a heavy skillet over medium-high heat. REMOVE steak from buttermilk and dredge in flour, then in egg, then back in flour. REPEAT for all 4 pieces. PLACE steaks in hot oil and fry on each side for 3-4 minutes until golden brown. WORK in batches to avoid overcrowding in the pan. PLACE chicken fried steak on a wire rack to drain excess grease. POUR the remaining grease from the skillet into a heat-safe bowl. MELT butter using the same skillet. ADD flour and whisk. ADD in milk and cream and stir. HEAT until gravy thickens, continually stirring. SEASON with fresh ground pepper and salt to taste. COOK corn according to package. Dice red onion, jalapeno, and tomato (removing seeds). COMBINE corn and diced vegetables. ADD juice from 1 lime. CHOP cilantro and mix in. SEASON with salt & pepper to taste. BUILD tacos with lettuce (optional), chicken fried steak, white gravy, and top with corn salsa.

TIPS & TRICKS: If using flat flour or corn tortillas, heat in a skillet until warm and pliable

VEGETARIAN CHARRO BEAN TACOS

SERVINGS: 8 | PREP: 15 MIN. | COOK: 45 MIN. | TOTAL: 1 HR.

INGREDIENTS: 2 Tbsp. olive oil, divided | 1⁄2 white onion, diced | 2 garlic cloves, minced | 2 jalapeños, diced | 2 Roma tomatoes, diced | 2 cans pinto beans, rinsed | 2 cups vegetable stock | 2 tsp. kosher salt | 1 tsp. black pepper | 1 Tbsp. cumin | 1 lime juiced | 1⁄4 cup cilantro, chopped | 8 flour tortillas | 1 can vegan refried beans | 1 red bell pepper, sliced | 1 green bell pepper, sliced | 1⁄2 white onion, sliced | 1 avocado, sliced for garnish

DIRECTIONS: DICE onion, garlic, jalapeno, and tomato. HEAT 1 Tbsp. of oil in a sauce pot over medium-low heat. ADD diced vegetables and sweat until softened. Rinse beans and add to pot. ADD stock and seasonings. JUICE 1 lime and add juice to the beans. LET simmer for 45 minutes. ADD cilantro and check seasoning. SLICE bell peppers and onion. HEAT the remaining 1 Tbsp. of oil in a saute pan on medium heat. COOK peppers and onions until soft and slightly charred. HEAT each tortilla in a dry pan (I prefer cast iron) for about 30 seconds on each side. BUILD the tacos layering, refried beans, charro beans, peppers, and onion. GARNISH with avocado.

TIPS & TRICKS: Add vegan chorizo to charro beans for more flavor and texture.

MEXICAN CHOCO CHERRY TACOS

SERVINGS: 8 | PREP: 1 HR. 15 MIN. | COOK: 30 MIN. | TOTAL: 1 HR. 45 MIN.

INGREDIENTS: 1⁄2 cup sugar | 1⁄2 cup butter, melted | 1 tsp. vanilla extract | 2 eggs | 1 cup flour | 1 tsp. baking powder | 1⁄4 tsp. salt | 2 Tbsp. cinnamon, divided | 1 pint cherry ice cream (Ben & Jerry’s Cherry Garcia) | 1 bottle magic shell | 1 cup pistachios, chopped

DIRECTIONS: COMBINE sugar and melted butter in a mixing bowl. ADD eggs and vanilla, stirring until mixed. COMBINE flour, baking powder, salt, and cinnamon in a separate bowl. WHISK dry ingredients. ADD dry ingredients to wet ingredients and stir until dough forms. HEAT the pizzelle iron and drop about 1 large Tbsp. on each circle. BAKE until steam is no longer coming from the pizzelle iron. REMOVE, and while still warm, place each pizzella on a muffin tin that is upside down, in between cups, creating a shell. REPEAT for each cookie, and place pizzelle shells in the refrigerator to cool and harden. CAREFULLY scoop ice cream into each shell and place in the freezer for 1 hour. POUR the magic shell into a bowl and add 1 Tbsp. cinnamon. CHOP pistachios. REMOVE ice cream tacos from the freezer. DIP each taco into the magic shell and top with pistachios. KEEP in the freezer until ready to serve.

TIPS & TRICKS: If you don’t have a pizzelle maker, you can use stroopwafels instead of pizzelle cookies, or you can use a waffle iron with the pizzelle recipe.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL