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SIUSLAW NEWS ❚ WEDNESDAY, SEPTEMBER 7, 2016
A traditional take on a beloved dish
Hispanic cuisine is beloved the world over, and much
of that infatuation can be traced to Mexico. Mexican
cuisine is fl avorful and can be enjoyed any time of year.
But even ardent Mexican cuisine enthusiasts may never
have tried authentic Mexican food. Many Mexican
restaurants outside of Mexico off er only a hybrid form
of this beloved cuisine that, while delicious, does not
refl ect traditional Mexican recipes.
For those who want a taste of something more
authentic, consider the following recipe for “Classic
Rolled Tacos” from Kelley Cleary Coff een’s “200 Easy
Mexican Recipes” (Robert Rose).
the tacos tightly, so it’s perfect for
preparing rolled tacos and taquitos.
It is also quick and easy for soft
tacos.
Classic Rolled Tacos
Makes 24 tacos
1. Place roast in a large pot and
fi ll with enough water to cover the
meat by 2 inches. Add onion and
garlic and bring to a gentle boil
over medium-high heat. Cover,
reduce heat to medium-low and
simmer until meat is tender and
falling apart, 11⁄2 to 2 hours.
Remove meat. Discard broth or use
in another recipe. Let meat cool
for 12 to 15 minutes. Shred meat
into strands with your fi ngers or
two forks. Add salt and mix well.
Let cool completely. Measure out
amount needed for recipe and
place remaining beef in a resealable
plastic bag. Refrigerate for up to 2
days or freeze for up to 3 months.
2
3⁄4
24
cups shredded cooked beef (see below)
teaspoon salt
6-inch corn tortillas, micro-warmed (see note)
Vegetable oil
1. In a large bowl, thoroughly combine shredded beef
and salt.
2. To build tacos, place 11⁄2 tablespoons of meat at one
end of each tortilla, shaping the fi lling into a short,
straight line. Gently roll tortilla and secure with a
toothpick (you do not need to seal the ends; the taco
looks like a small fl ute). Deep-fry immediately or place
rolled tacos in a resealable plastic bag to keep moist.
Refrigerate until ready to cook for up to 2 days.
3. Fill a deep fryer, deep heavy pot or deep skillet with 3
inches of oil and heat to 350 F. Using tongs, gently place
3 to 4 tacos at a time in the hot oil and deep-fry, turning
once, until golden brown and crispy, 2 to 3 minutes.
Drain on paper towels. Lightly season with salt. Serve 3
or 4 per person.
Note: Micro-warning corn or fl our tortillas gives you
a very pliable and soft tortilla and allows you to roll
www.bayviewfl orence.com
85625 Hwy 101
@ Best Western Pier Point Inn
541. 590.3000 • 7 Days - 4-9.
Boneless Beef
2
to 3 pounds boneless beef,
chuck or sirloin roast
1
onion, quartered
3
cloves garlic
3⁄4
teaspoon salt
Authentic European Cuisine straight from
Mari’s Kitchen at:
grilled to
mouthwatering perfection!
~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~
CRAB CAKES ALA EUROPA
Dungeness crab mixed with special spices served with two dipping sauces of
aioli and my European tomato and onion relish with a side of County mix olives.
~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~
CAESAR SALAD
Hearts of romaine with herbed croutons, shredded parmesan and homemade
Caesar dressing. Add Grilled Chicken, Grilled Shrimp or Grilled Flat Iron Steak
Local, fresh and savory dining with a view.
Introducing
PRIME RIB SATURDAY
Slow Roasted/Hand Carved
Where good friends &
great food come together!
~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~
MICI (GRILLED ROMANIAN SKINLESS SAUSAGES)
From Mama’s Old World Recipe! Flavorful and delicious these sausages are a
blend of beef and pork with savory herbs. Served with stone ground mustard,
bread and salad.
Open for Lunch & Dinner Tuesday- Sunday 11:30-8:00
Reservations Suggested.
165 M APLE S T . • 541-997-9811•
WWW . MAPLESTREETGRILLE . COM
Hi, Welcome Restaurant
to Mo’s
®
~ FEATURED LOW-CARB SELECTIONS ~
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Premium
Burgers
GRILLED
BLACKENED
SALMON: OR
Grilled,
Poached, or Blackened COD
Skinless
of Chicken
CHICKEN
BREAST: Boneless,
SANDWICH
for
only Breast
$8.95
Choose from our chef’s most
popular burger combinations.
Open Daily for
Lunch menu offered from 11-5pm
Happy Hour menu daily from 5-6pm
Beer, Wine, Cocktails
Daily
Happy
Hour
3-6pm
The Grill & Lounge
at Sandpines
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
Surfside Restaurant & Lounge
Only Ocean View Restaurant in Lane County
● Serving Breakfast, Lunch and Dinner seven days a week
x Award winning clam chowder
x Featuring
Feat
Fe
atur
urin
ing
g a cl
clas
assi
sic
c Northwest
Nort
No
rthw
hwes
estt Cu
Cuis
isin
ine
e
x
classic
Cuisine
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
and above
for dessert...
All of the
are served with
Green Beans
or Mixed Steamed
Veggies
and a Shrimp
Dinner Salad
M ARIONBERRY
OR P EACH
COBBLER
FOR $4.95
add ice cream for $1.00 more
NEW ITEMS
Great Food
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
1285 Bay Street in Old Town Florence • (541) 902-8338
Every Month Mo's has brought in special "Motivation for Kids"
Baby Back
Pork
Ribs
BBQ
PORK
RIBS:
tables which
raise
money for
local charities
that are
devoted
to with
helping the wellbeing
of local Gang
children.
This Sauce
month
James
BBQ
C.R.O.W. is the local charity being honored.
the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
541-997-8263
88416 1st Avenue Florence
