Need Help With Doing Taco Ring in Spanish...

[TwinMama]

Hola - are there any Spanish speaking consultants out there who could help me with the Taco Ring recipe? I'm pretty fluent in Spanish, but I'm not as familiar with the cooking terminology in Spanish.... Any help would be much appreciated! Gracias!

 

[deanna_g]

Can you send the file to me in email? I'll have my friend (teaches Spanish at Purdue) translate it if she has time. [email protected]

 

[Jolie_Paradoxe]

I can help....which recipe or season's best am I looking for?

 

[TwinMama]

Thank you so much for your help! It's for the following recipe:

The Pampered Chef Taco Ring

1 1/2 lb. cooked ground beef
1 package taco seasoning
1 ¾ cup Cheddar cheese, shredded (7 oz)
2 Tbs water
2 8 oz packages of crescent roll dough
1 medium green pepper
1/2 head lettuce, shredded
1 medium tomato, diced
1 small onion, diced
1/2 cup black olives, sliced
1 cup salsa
Sour cream

Heat oven to 375. Combine meat, taco mix, cheese, and water. Arrange crescent triangles in a circle with bases overlapping and points out on the large round stone, leaving a 5" circle in center. Spoon meat on triangle bases. Fold points over meat and tuck under.

Bake 20-25 minutes until brown. Cut off the top of the pepper (using V-shaped cutter). Fill pepper with salsa and place in center of ring. Mound lettuce, tomato, onions, and olives around pepper. Garnish with sour cream.

Serves 8.

 

[Jolie_Paradoxe]

Not a problem! Here it is....I tried to use most of the formal/proper words, but some seemed too stiff and formal and used the more commonly used words. I also indicated that the beef should be cooked, if you do not want it cooked ahead of time...just remove the word "cocido". I removed the word diced or shredded from the ingredient list as I assumed you'd want to demo it. I do have indicated that the cheddar cheese be grated. If you do not want it grated, then remove "rallado". HTH

1 1/2 lb carne molida (de res), cocido
1 paquete taco condimento
1 ¾ taza de queso cheddar (amarillo), rallado
2 cucharadas de agua
2 paquetes de 8 oz masa refrigerada de triangulo (cuernitos)
1 pimiento verde mediano
½ cabeza de lechuga
1 tomate mediano
1 cebolla pequeña
1/2 taza aceitunas negro
1 taza de salsa
Crema agria

Precalienta el horno a 375. Combine la carne, la mezcla de taco, queso y agua. Organizar la Media Luna triángulos en un círculo con bases superpuestas y señala en la gran ronda piedra, dejando un círculo de 5" en el centro. Distribuye de cucharas la carne sobre bases de triángulo. Doble los puntos sobre la carne y meta los puntos debajo.

Hornea por 20-25 minutos o hasta que sea marrón. Corte la parte superior de la pimienta (usando en forma de herramienta V de corte). Rellena la pimienta con la salsa y póngalo en el centro del anillo. Ponga lechuga, tomate, cebolla y aceitunas alrededor de pimienta. Adorne con crema agria.

Sirve a 8.

 

[BlueMoon]

Thanks so much for this thread, I too can speak some Spanish, but general or medical conversation is very different than kitchen Spanish.
For all you Spanish speaking consultants out there, how do you feel about the recipes in Una Muestra? are they correct and comfortable? I have been thinking I would use them to help me improve my Spanish.

 

[TwinMama]

Thank you so much for the translation!! It's going to be very helpful

I haven't tried more than one recipe from Una Muestra -- I did try the Chorizo, Poblano and Fresh Corn Pizza and demonstrated it at a show last month where most of the guests were of Mexican descent. I was able to do the show in English since they all spoke English. They all really liked it. I found it on the Primavera/Verano 2007 issue, and here's the recipe in Spanish as well as English:


Pizza de chorizo, poblanos y elote fresco
Receta

4 chiles poblanos asados, pelados y sin semillas ni cabitos (ver Consejo de cocina)
1 tomate roma
1 elote (mazorca de maíz) fresco, sin hojas ni pelusa
1 cebolla blanca pequeña
6 onzas de chorizo de cerdo
1 diente de ajo, prensado
2 paquetes (13,8 onzas cada uno) de masa refrigerada para pizza
8 onzas de queso chihuahua o monterrey, rallado
1 cucharadita de orégano seco

1. Precalienta el horno a 425°F. Rebana los poblanos y el tomate utilizando el Cuchillo Multiuso; apártalos. Corta la punta del elote con el Cuchillo Multiuso a fin de crear una base plana. Sostén el elote por el extremo y páralo de punta sobre la Tabla para Cortar. Efectúa cortes hacia abajo a fin de desprender varias de las hileras de granos. Gírala y prosigue hasta desprender todos los granos. Utiliza la Picadora y corta la cebolla en trocitos finos.


2. Coloca en la Sartén de 10” el chorizo, los poblanos, el elote, la cebolla y el ajo ya prensado con el Prensador de Ajo. Cocínalos a fuego medio-alto, revolviendo de vez en cuando con la Cuchara de Nylon, de 8 a 10 minutos o hasta que el chorizo se cocine por completo. Retira la Sartén del fuego.


3. Desenrolla los dos paquetes de masa para pizza; colócalos uno al lado del otro sobre la Piedra Redonda Grande. Trabaja la masa a golpecitos hasta que llegue al borde de la piedra para hornear y ejerce presión para sellar las junturas. Usa una cuchara y esparce la mezcla de chorizo sobre la masa de forma pareja; corónala con el queso, el tomate y el orégano.


4. Hornea la pizza de 20 a 25 minutos o hasta que la masa quede dorada y se derrita el queso. Retírala del horno; déjala reposar 10 minutos y córtala con el Cortapizza. Sírvela de inmediato con la Espátula de Nylon.


Rinde: 8 porciones

Valor nutritivo por porción: Calorías 450, Grasa Total 18 g, Grasa Saturada 8 g, Colesterol 50 mg, Carbohidratos 53 g, Proteína 19 g, Sodio 1,090 mg, Fibra 2 g

Consejos de Cocina: Puedes utilizar en vez del elote fresco, si lo deseas, 1 lata de 15 onzas de granos enteros de maíz después de escurrirlos.

Asa los poblanos sobre la llama de gas de la estufa de 8 a 10 minutos o hasta que se ennegrezcan por todos lados. Retíralos del fuego. Colócalos en el Tazón de Mezcla Clásico, pon la tapa y déjalos enfriar durante 10 minutos. Pélalos y quítales las semillas. Puedes almacenar los poblanos asados por varios días en un recipiente hermético dentro del refrigerador.

---------

The Pampered Chef ® Chorizo, Poblano and Fresh Corn Pizza

4 roasted poblano peppers, peeled, seeded and stemmed (see Cook's Tip)
1 plum tomato
1 ear fresh corn, husks and silk removed
1 small white onion
6 ounces pork chorizo
1 clove garlic, pressed
2 packages (13.8 ounces each) refrigerated pizza crust
8 ounces Chihuahua or Monterey cheese, grated
1 teaspoon dried oregano

Preheat oven to 425°F. Slice poblanos and tomato using Utility Knife; set tomato aside. Cut off tip of ear of corn using Utility Knife, creating a flat base. Hold corn by husk end and stand upright on Cutting Board. Cut downward to remove several rows of kernels. Rotate corn and repeat until all kernels are removed. Using Food Chopper, finely chop onion.

Place chorizo, poblanos, corn, onion and garlic pressed with Garlic Press in (10-in.) Skillet. Cook over medium-high heat 8-10 minutes or until chorizo is cooked through, stirring occasionally using Nylon Spoon. Remove Skillet from heat.

Unroll both packages of pizza dough; arrange side by side on Large Round Stone, shaping into a circle. Pat dough to edge of baking stone and press to seal seams. Spoon chorizo mixture evenly over dough; top with cheese, tomato and oregano.

Bake 20-25 minutes or until crust is golden brown and cheese is melted. Remove from oven; let stand 10 minutes and cut using Pizza Cutter. Serve immediately with Nylon Turner.

Yield: 8 servings

Nutrients per serving: Calories 450, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 50 mg, Carbohydrates 53 g, Protein 19 g, Sodium 1090 mg, Fiber 2 g

Cook's Tip: If desired, one 15-ounce can of whole kernel corn, drained, can be substituted for the fresh corn.

Roast poblanos over gas flame for 8-10 minutes or until blackened on all sides. Remove from heat. Place in Classic Batter Bowl; cover with lid and cool 10 minutes. Remove skin and seeds. Roasted poblanos can be stored in an airtight container in the refrigerator for several days.

 

[Jolie_Paradoxe]

The Muestra's have some great recipes, but I've found that the hispanic bunch here wants to learn new recipes. Most are familiar with the basic spanish recipes and they enjoy getting them by email for twists on familiar recipes. I tend to offer the same recipes to all crowds and we focus more on themes rather than recipes.