Tuesday, April 17, 2007
In looking for the perfect taco recipe, I wanted something that didn't taste processed (like a pkg. of seasoning), but was still easy, had lots of flavor and wasn't too dry or too wet. This is it! You can really tailor it to your taste, adding jalapenos if you like more heat, adding anise seed for a slightly sweet undertone, or adjusting the amount of tomato sauce for a more or less wet filling. We use this for soft tacos on flour or corn tortillas, in crispy taco shells, and on chips for taco salad. Serve with any of the following: sour cream, guacamole, black beans, salsa, lettuce, tomatoes, olives, cheese, etc . . .
Ground Beef Tacos (from Joy of Cooking)
Heat in medium skillet over medium heat:
2 T. vegetable oil
1/2 medium red onion, minced
Cook until softened, 4-5 minutes. Increase heat and add:
1 lb. ground beef (can also use ground turkey or chicken)
Cook, breaking up with wooden spoon, until no longer pink, about 3 minutes. Stir in:
1-3 cloves garlic, minced
1 T. chili powder
2 t. ground cumin
2 t. ground coriander
Pinch of anise seed, lightly crushed (optional)
salt to taste
Cook stirring for 30 seconds. Add:
1 c. tomato sauce
minced fresh jalapeno or other chili peppers or hot red pepper sauce to taste (optional)
Cook for 10 minutes. Serve.
p.s. check out more of my "favorites" (the absolute best recipes for the basic stuff) in the right hand column.