fried corn tacos…delivered right to the table!

Name: Fried corn tacos…delivered right to the table!
Prep time: 10 min
Cook time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: - 1 & ½ pounds ground round; - 1 teaspoon smoked paprika; - 1 teaspoon hot mexican chili powder; - 1 teaspoon cumin; - 1 & ¼ cups frozen corn; - 2 tablespoons honey; - 2 tablespoons unsalted butter; - 1 – 14.5 ounce can diced fire roasted tomatoes { drained reserve the juice }; - 1 -10 ounce can ro tel hot tomatoes; - 1 tablespoon coarse kosher salt; - 1 tablespoon fresh ground pepper; ## SUGGESTED TOPPINGS:; - shredded lettuce, grated sharp cheddar cheese, plain yogurt, sour cream, pickled red onions drained { recipe on jap } and thinly sliced green onions/

21 Pinches 8 Photos

Irisa Raina 9

New Iberia, LA

Updated on Mar 24, 2014

A couple of months ago a few of us neighbors got together and had a “let’s forget how cold it is pot luck dinner”. We decided to do Mexican “color me excited” and these tacos are what I made. Of course the amount of ingredients was more {today I made about 1/3 of the recipe.} I brought a whole jar of pickled red onions and peppers, and the jar and crock pot came home empty!

Rate

prep time 10 Min

cook time 2 Hr

method Stove Top

yield 4 to 6 easily

Ingredients

- 1 & ½ pounds ground round
- 1 teaspoon smoked paprika
- 1 teaspoon hot mexican chili powder
- 1 teaspoon cumin
- 1 & ¼ cups frozen corn
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 1 – 14.5 ounce can diced fire roasted tomatoes { drained reserve the juice }
- 1 -10 ounce can ro tel hot tomatoes
- 1 tablespoon coarse kosher salt
- 1 tablespoon fresh ground pepper
SUGGESTED TOPPINGS:
- shredded lettuce, grated sharp cheddar cheese, plain yogurt, sour cream, pickled red onions drained { recipe on jap } and thinly sliced green onions/

How To Make fried corn tacos…delivered right to the table!

Step 1

Defrost the corn, in a non stick pan get the butter melted with the honey. Add the corn and the drained fire roasted tomatoes then turn up the heat to medium until the butter and honey has been absorbed into the vegetables’ { about 10 minutes or so} let this cool briefly. As soon as it does remove it from the pan and set aside.

Step 2

In the same pan sauté the round with the salt, pepper, paprika, cumin and chili powder till the meat is fully cooked and you smell the seasonings. Then add the Ro Tel, juice from the fire roasted tomatoes and corn mixture and cook on low till all the juices have cooked down. This could take about 1 hour 45/50 minutes.
Step 3

While the tacos are cooking, grate the cheese, shred the lettuce and drain the pickled onions’ after they have drained { do not discard the brine, put it back into the jar } put the onions into a paper towel lined bowl and refrigerate till you are ready to eat. Lining the bowl with paper towels assures you won’t have a soggy taco.
Step 4

Then it’s time to load up those shells like my husband did, or plate it like a nacho style salad which is how I had mine this time and eat eat eat!
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