DOUBLE DECKER TACOS
The best tacos! A soft shell taco is layered with refried beans, then wrapped around a hard shell taco, which is filled with seasoned ground beef and topped with cheese, lettuce, tomato, onion, sour cream and fresh guacamole. You can top it with whatever you like, but I recommend loading it up! Also, if you don't eat meat, put melted cheese on the soft shell, and the refried beans in the hard.
Provided by cattfm303
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
- Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
- Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
- To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
- To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 37.3 g, Cholesterol 55.1 mg, Fat 26.3 g, Fiber 6.1 g, Protein 18.9 g, SaturatedFat 10.8 g, Sodium 740.7 mg, Sugar 2.2 g
DOUBLE-DECKER SANDWICH
Make and share this Double-Decker Sandwich recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown bacon slices and drain on paper towels. When cool, break each slice in half.
- Toast bread slices.
- Spread mayonnaise on 2 slices of bread.
- Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces broken bacon, 3 slices deli thin ham on one slice.
- Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces of bacon, 3 slices of deli-thin ham, and 1 slice of cheese on bread. Top with third slice of bread.
- Repeat procedure for remaining three sandwiches.
- Slice diagonally.
Nutrition Facts : Calories 662.8, Fat 43.6, SaturatedFat 17.3, Cholesterol 73.5, Sodium 1491.1, Carbohydrate 44.4, Fiber 2.5, Sugar 4.8, Protein 22.5
GIANT DOUBLE DECKER TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Fit a sheet pan with a wire rack.
- Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
- Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
- Preheat the broiler.
- Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
- Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
- Serve with your favorite taco bib.
- Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
- Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.
DOUBLE DECKER TOMATO SANDWICHES
Double the pleasure! Adapted from Cooking With Paula(Deen) magazine. I don't eat bacon, so adapted this to suit my taste. Actually, you could make this without the bacon and it will still be good. Sometimes you could skip toasting the bread, and yep, it'll still be great. I hope you enjoy.
Provided by Sharon123
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the bacon and place on paper towels. When cool, break each slice in half.
- Toast the bread slices.
- Spread mayonnaise on 2 slices of bread. Now lay lettuce leaf, tomato slices, and 3 pieces of the broken veggie bacon on one slice.
- Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices and 3 pieces of broken bacon on bread. Top with additional slice of bread.
- Repeat for remaining three sandwiches. Slice diagonally and serve. Great served with pickles and chips. Enjoy!
Nutrition Facts : Calories 270.4, Fat 7.4, SaturatedFat 1.4, Sodium 620.8, Carbohydrate 39.2, Fiber 7.2, Sugar 7.1, Protein 13.3
DOUBLE- DECKER GRILLED CHEESE SANDWICHES
Make and share this Double- Decker Grilled Cheese Sandwiches recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread margarine evenly on one side of each slice of bread.
- Place 4 slices of bread, buttered sides down, in 12-inch skillet. Top each with 1 slice of Cheddar cheese and 1 slice of Monterey Jack cheese. Top with remaining bread, buttered sides up.
- Cook uncovered over medium heat about 5 minutes or until the bottom of the sandwiches are golden brown; turn. Cook 2 to 3 minutes longer or until the bottoms are golden brown and cheese is melted.
DOUBLES
Doubles is a popular street food snack from Trinidad and Tobago, made with two baras (deep-fried flatbreads) a chickpea curry (channa) and a variety of sauces and condiments such as hot pepper sauce, tamarind sauce and fresh cucumber.
Provided by Kwame Onwuachi
Categories main-dish
Time 2h20m
Yield 16 servings
Number Of Ingredients 38
Steps:
- For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
- Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
- Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
- Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
- Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
- For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
- For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
- For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
- For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
- For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
- To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.
CHICKEN AND SUN-DRIED TOMATO SANDWICHES
Provided by Craig Claiborne And Pierre Franey
Categories easy, lunch, quick, main course
Time 10m
Yield Four sandwiches
Number Of Ingredients 5
Steps:
- Split the french rolls or bread slices in half, sandwich fashion.
- Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into four equal-size portions. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged. Cover each serving with six sun-dried tomatoes. Cover each with two lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams
TOASTED TOMATO-PANEER SANDWICHES
Paneer is perfect for this toasted sandwich recipe-the cheese is creamy but doesn't melt completely into the spiced tomato sauce. Upgrade your grilled cheese.
Provided by Rachel Gurjar
Time 55m
Yield Makes 6
Number Of Ingredients 19
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
- Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
- Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
- Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
- Slice sandwiches in half and serve with ketchup.
DOUBLE DECKER TOMATO SANDWICHES
Double the pleasure! Adapted from Cooking With Paula(Deen) magazine. I don't eat bacon, so adapted this to suit my taste. Actually, you could make this without the bacon and it will still be good. Sometimes you could skip toasting the bread, and yep, it'll still be great. I hope you enjoy.
Provided by Sharon123
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the bacon and place on paper towels. When cool, break each slice in half.
- Toast the bread slices.
- Spread mayonnaise on 2 slices of bread. Now lay lettuce leaf, tomato slices, and 3 pieces of the broken veggie bacon on one slice.
- Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices and 3 pieces of broken bacon on bread. Top with additional slice of bread.
- Repeat for remaining three sandwiches. Slice diagonally and serve. Great served with pickles and chips. Enjoy!
Nutrition Facts : Calories 270.4, Fat 7.4, SaturatedFat 1.4, Sodium 620.8, Carbohydrate 39.2, Fiber 7.2, Sugar 7.1, Protein 13.3
DOUBLE DECKER TACOS
Soft taco on the outside, crispy taco on the inside. These are easier to eat than a regular taco. The soft taco keeps everything together. It's a very filling taco. My kids LOVE these tacos!
Provided by HeathersKitchen
Categories Beans
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef.
- Drain.
- Add taco seasoning according to packet directions.
- While beef is simmering put refried beans in a small sauce pan to warm over low heat. May need to add 1-2 tablespoons of water to the beans to thin them out a bit.
- Warm soft tortillas in a dry skillet over low to medium heat. You don't want to brown or crisp them at all. Just warm them on both sides so that they are pliable.
- Keep tortillas warm in foil. These can be placed in a warm oven if needed.
- Assemble the tacos:.
- Spread warm beans on a warm flour tortilla (Like spreading pizza sauce on pizza dough).
- Sprinkle beans with shredded cheese.
- Stand a taco shell in the center of tortilla spread with beans and cheese.
- Gently press the soft tortilla onto the sides of the taco shell.
- Fill taco shell with beef, more shredded cheese, shredded lettuce and salsa.
- *variation* if you prefer not to use refried beans just use all cheese to "glue the soft tortilla to the taco shell. If you choose this option just cover the tortilla with a layer of shredded cheese while warming in skillet. As soon as the cheese is melted remove from skillet and place your taco shell in the middle, quickly folding up the sides so they stick to the taco shell. Fill taco and enjoy!
Nutrition Facts : Calories 388.2, Fat 20.2, SaturatedFat 8.6, Cholesterol 58.2, Sodium 547.5, Carbohydrate 31.2, Fiber 4.4, Sugar 0.9, Protein 20.1
DOUBLES
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to serve hungry revelers seeking a midnight snack.
Provided by Ramin Ganeshram
Categories Garlic Breakfast Fry Sauté Curry Cucumber Chickpea Spring Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 doubles
Number Of Ingredients 22
Steps:
- Make dough:
- In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
- In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
- Make filling:
- If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
- In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
- Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
- Assemble:
- Punch down risen dough and allow to rest 10 minutes.
- Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
- In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
- Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.
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