4th of July taco fiesta

July 2, 4:23 PMPhoenix Mexican Food ExaminerSunny Conley

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Celebrate the 4th of July with a taco fiesta!

Happy Fourth of July! It’s not too late to whip up dishes for this weekend’s celebration. Invite friends to a “Bring Your Own Filler Taco Fiesta.” The host or hostess supplies the taco shells and garnishes (guacamole, cheese, sour cream, green onion, tomatoes, etc.) and guests bring their favorite filler, which may include one of the recipes shared in today’s column. Be safe and enjoy the day!

Big Bang Taco Filling Recipe

In a large iron skillet, brown a three-pound beef roast in olive oil on all sides. Sprinkle with salt and pepper. Add 1 cup of water and simmer for two hours until meat is tender. Shred with a fork and then add the following ingredients to the same skillet:

1 chopped onion
1 chopped green pepper
1 bay leaf
1 can tomato sauce
1/2 cup dry white wine
1/2 teaspoon cumin
1 teaspoon chili powder

Simmer with the lid on 1/2 hour. Serve in taco shells with favorite garnishes.

Firecracker Taco Filling

2 quarts water
3 pounds beef chuck
1 small onion, quartered
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1 cup salsa verde
1/4 cup chopped fresh cilantro
1 tablespoon chopped serranos

Combine water, beef and the quartered onion in a stockpot. Bring to a boil over medium heat, reduce to low and simmer covered for 1½ hours or until meat is tender. Strain broth and reserve. Shred beef with forks.

In a large sauté pan, heat oil over medium heat. Sauté onion and bell pepper until soft. Stir in 1-cup broth, beef, salsa, cilantro and serranos. Heat taco mixture 4-5 minutes. Serve hot.

Yankee Doodle Zucchini Tacos

1 1/2 tablespoons vegetable oil
1 chopped onion
2 cloves garlic, chopped
2 roasted poblano chiles
1 cup corn kernels
4 zucchini, cut into cubes
3 tablespoons chopped cilantro
2/3 cup heavy cream
1 teaspoon salt
1/2 cup crumbled Feta Cheese
24 corn tortillas, warmed

Puree tomatoes. Over medium heat, heat oil in large sauté pan and cook onion until soft. Add garlic with onions. Sauté for an additional minute. Reduce heat to low and add tomatoes. Cover and cook 5 minutes more. Remove sauté pan from stovetop.

Roast poblano peppers on cookie sheet or cast iron skillet under broiler. Turn often until entire skin is blackened/blistered. Remove blacken skin, seeds and ribs. Cool briefly. Rinse chiles and cut poblanos into strips.

Uncover sauté pan and return to heat. Add chiles, corn, zucchini, cilantro, heavy cream, and salt to sauté pan. Cook until liquid thickens and zucchini softens. Ladle into taco shells and serve with favorite garnishes.

Sweet and Spicy Independence Day Pork Tacos

1 pound boneless pork loin chops (3/4 to 1 inch thick)
Salt and fresh ground black pepper to taste
1 cup frozen sliced peaches, chopped
1 cup favorite medium-hot chipotle salsa
3 tablespoons honey
3 tablespoons red wine vinegar
2 tablespoons finely chopped garlic
Taco shells
1/2 small red onion, thinly sliced
2 1/2 cups chopped lettuce
2 avocados, pitted, peeled and diced
2 limes cut into wedges
Chopped fresh cilantro, if desired

Heat large sauté pan over medium heat. Place pork chops in pan. Season with salt and pepper. Cook 8-12 minutes, depending on thickness of chops or until chops are cooked through. Remove meat from pan.

In same sauté pan, add peaches, salsa, honey, vinegar and garlic. Cook about 5 minutes until salsa thickens. Meanwhile, cut pork into bite size pieces and add to salsa mixture. Fill taco shells. Top with favorite garnishes.

Star Spangled Salmon Tacos

Salsa:
11-ounce can Mexicorn, drained
1 cup quartered cherry tomatoes
1/2 cup black beans, rinsed, drained
1/2 cup shredded carrots
1/2 cup New Mexico green chile salsa
1/4 cup diced red onion
2 tablespoons chopped cilantro

Mix salsa ingredients together in a serving bowl. Use immediately or refrigerate until ready to use.

Salmon: ?
1 tablespoon olive oil
?2 salmon steaks?
1/4 teaspoon each salt and pepper
8 taco shells?

Brush salmon with oil. Season with salt and pepper. Heat a large non-stick sauté pan over medium heat. Sauté salmon 4 minutes, turn and cook another 4 minutes Remove from heat. Allow salmon to cool. With a fork, break salmon into chunks. Put salmon into shells. Spoon salsa over salmon.

Fourth of July Parade Tacos

1 pound boneless, skinless chicken breasts cut in thin strips
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 medium red onion, sliced
1 green or red bell pepper, seeded and sliced
3 garlic cloves, minced
1 tablespoon ground cumin
1 jalapeños, seeded and minced
1/2 cup prepared salsa, hot
1/4 cup chopped fresh cilantro

Sprinkle chicken with salt. In large sauté pan over high heat, heat tablespoon of canola oil until hot. Sauté chicken, stirring frequently until browned, about 5 minutes. Remove to plate or bowl. Reduce heat to medium, heat remaining tablespoon of oil until hot. Cook onion until it starts to brown. Add bell pepper, garlic, cumin and minced chiles, and cook an additional 2 minutes. Add salsa and cooked chicken to vegetable sauté, and heat through. Remove from heat. Stir in cilantro. Fill taco shells and serve with favorite garnish.