Taco Pockets recipes, January 6, 2023January 6, 2023 Turning the lean meat and traditional taco seasonings into patties makes the finished dish much easier to eat in a soft tortilla wrap. Ingredients 1 1/3 pounds ground sirloin or ground turkey breast1 small onion, finely chopped2 cloves garlic, chopped1 tablespoon (a palmful) ground cumin1 tablespoon, (a palmful) dark chili powde1 teaspoon cayenne pepper sauce1 teaspoon (1/3 palmful) coarse salt1 tablespoon (1 turn around the pan) vegetable oil4 (12-inch diameter) soft flour tortillas1 cup mild taco sauce1 heart of romaine lettuce, shredded2 small plum tomatoes, seeded and chopped2 cups shredded monterey jack Accompaniments: Cut fresh seasonal vegetable pieces and stripsAssorted organic tortillas like blue corn, red corn or black beanPrepared mild salsa, for dipping chips and vegetables, recipe follows So Mild Salsa: 1 tablespoon (1 turn around the pan) extra-virgin olive oil1 medium onion, finely chopped1 medium green bell pepper, seeded and finely chopped2 cloves garlic, minced1 teaspoon (1/3 palmful) ground cuminSalt and pepper1 (15-ounce) can chunky-style crushed tomatoes Method 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: 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. Uncategorized