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#Azada taco plus

The average serving size for a meal of tacos is about 4 ounces for the average person. This would probably be 3 tacos if they were assembled traditionally but generally when people make their own tacos they go overboard on the toppings in each tortilla so 2 per person is a better estimate for a taco bar. All the estimates are increased by five to ten percent to give a little margin for error. It is better to have left overs than to run out so if you prefer you can increase the amounts more to give yourself more margin. In addition to the meat the calculator has options for cheese, chopped onions, chopped lettuce, black beans, hot sauce, salsa, tomatoes, and sour cream.

Salsa: according the USDA, 2 tablespoons of salsa weighs approximately 35.7 grams.

It began with Chi Chi's, which opened in 1972 and prospered Therefore, the mean density of salsa is 1.207 g/cm 3.Mexican has become Lexington's favorite cuisine. It was Corporate Mexican, tailored for Americanīut Chi Chi's introduced Central Kentucky to El Grande Burros, Taco Soup,Įnchiladas and Fried Ice Cream. Outlets are independent family owned restaurants. Grow in popularity because of their low cost, lively tastes and colorful decor. The 16 Mexican outlets are the most of any local restaurant type, and several have multiple locations. Several of these restaurants specialize in particular Mexican regional cuisine : Guadalajara, Bajio, Monterey, etc. And the trend is away from Americanized, toward authentic village cooking, which uses more vegetables and less cheese. There are several restaurants on this page which broaden the usual definition of Mexican, especially Chuy's, Local Taco and Elios. There are also Caribbean restaurants, which we cover on the Africarib page. The photo abovet is of the Tezpotlan Village Market. At right are Poblano Peppers, used in Chile Relennos.Įl Charro's is Lexington's least known Mexican restaurant. Press and cook the remaining tortillas stack them in a cloth-lined basket and cover with the cloth, or wrap in foil and keep warm in a 250 degrees F oven.It is out at the county line on the west side of Harrodsburg Road.

Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute. Transfer to the hotter side of the griddle, uncooked-side down. Peel off the top piece of plastic flip the tortilla onto your hand and peel off the bottom piece of plastic.Įase the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds.

(If you don't have a tortilla press, use a coffee can to flatten the dough.) Place a dough ball between the plastic rounds and flatten in a tortilla press into a 5-inch circle, about 1/8-inch thick. Place the balls on a baking sheet lined with plastic wrap keep covered with more plastic as you roll the rest of the dough.įirst, set a large griddle over two burners heat one side to medium-low and the other to medium-high (or use two cast-iron skillets).Ĭut a circle slightly larger than your tortilla press from a large resealable plastic bag include the seam of the bag in your circle so that the two circles remain attached on one side. Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking. Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes.

#Azada taco plus

Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.Īdd 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together.