Introducing JAH Taco Donair! Thinly Sliced Taco Seasoned Meat, done Halifax Donair Style, served on Tortillas with Sour Cream, Red Taco Sauce, Salsa, Cheddar Cheese, and Lettuce.
Various other toppings can go on as well such as Verde, Sofrito, Cilantro Cream Sauce, Guacamole, Lemon Juice, Diced Onions, Tomatoes, Peppers, and whatnot.
Utilizing the Halifax Style Donair to make Mexican Taco Donairs. It’s a merger of Halifax Donair and Mexican Flavors brought to you by JAHzKitchen and a great meal for Taco Tuesdays to switch things up.
The Seasoning is simply Taco Seasoning. Regular, Mild or Hot depending on spicy you like it and you can certainly add more heat if desired or add it through Sauces or Hot Peppers as a Topping.
Use 3 Tbl of JAH Taco Seasoning or 1 pack of Old El Paso per 1 lbs of meat.
Add Flour to increase the Binding of the meat. This can be substituted with Bread Crumbs or Rusk. I favor the use of Flour for its ease and texture that it gives.
Taco Donair Meat
Use Cold Ground Beef or Ground Pork. A combination of Beef and Pork can be used as well. Season with Taco Seasoning and Mix while the meat is cold into a Paste. Shape into an elongated loaf and refrigerated.
It’s important for the meat to be very cold for a firm loaf.
Preparation and Cooking
Puree the Cold Ground Beef in a food processor with Taco Seasoning and Flour until it becomes a paste. A Dough mixer can be used as well. Fitted with a Paddle or Hook and mixed for 10 – 15 minutes.
By the handful shape into a tight patty or roll into a tight meatball then throw it down on the counter with some force. Repeat until all the meat has been shaped and thrown down on top of the previous meat.
Pick all of the meat up and throw it down on the counter a few times with some force. Shape into an elongated loaf. Wrap in saran wrap or place into a plastic grocery bag and wrap it. Refrigerate for the flavors to meld and the protein bonds to strengthen. One hour is sufficient but you do get better results if left longer or overnight.
Cook in the oven at 300 F just like the Halifax Donair. Place the Loaf on a Broiler Pan with 2 Cups of water and cook until done – about 50 minutes.
Shave or slice very thin and cook a second time. Serve on Flour Tortillas , Corn Tortillas, or Hard Shell Tacos with additional toppings.
To help with shaving it thin you can partially freeze the meat and then slice it thinly.
Combine all of the thinly sliced meat with the leftover water and juices in the pan and Broil, tossing once in a while.
Optionally you can pan fry this with some of the leftover Juices and then serve.
It is done the exact same way as a Halifax Donair.
Since this is a Mexican Donair. There are a wide variety of toppings that can go on just the same as a standard taco.
- Diced Vegetables (Tomatoes, Onions, Peppers, Avocados).
- Salsa, Sofrito, Salsa Verde, Pico de Gallo, Guacamole, Sour Cream/Sour Cream mixed with Taco Seasoning, Cilantro Cream Sauce, Red Taco Sauce, Picante Sauce.
- Lettuce, Cilantro, Parsley
- Numerous Cheeses: Cheddar, Monterey Jack, Habanero, and Mexican Cheese Blends.
You could also bring this back home and serve the Taco Donair with Diced Onions and Tomatoes with Donair Sauce. On a Pita Bread, or in a Soft or Hard Shell.
- Food Processor or Dough Mixer
- 1 lbs Ground Beef
- 1 pack JAH Taco Seasoning – Or Use Old El Paso
- 1 Tbl Flour
- In a Food Processor add Cold Ground Beef, Taco Seasoning and Flour. Puree until it is paste and a color has changed. About 2 – 3 minutes.
- by the Handful create Patties and throw down on the counter. Repeat until all the meat has been shaped. Combine all of the meat and Thrown down on the counter a few times to get all the trapped air out. Shape into a Loaf. Wrap in Saran Wrap or place into a bag and wrap then refrigerate for at least 1 hour or longer, overnight is best.
- Place the Meat on a Broiler Pan with 2 Cups of water in the bottom section and the meat on the rack and cook in the oven at 300 F for 50 minutes. Flip it over half way.
- Remove and let cool a bit. Optionally you can freeze the loaf to make slicing into thin slices easier. Slice the meat with a Knife or Meat Slicer.
- Once all the meat has been sliced. Cook again in a large wok or skillet with any remaining water and juices and fry for a bit. Or place all of the meat back into the Broiler pan with the remaining juices and without the rack. Broil the meat, tossing once in a while.
- Serve on Tortillas with any Toppings and Sauces you'd like. I typically serve these with Red Taco Sauce, Salsa or Pico De Gallo , Cheddar Cheese, Lettuce and Sour Cream.