Picadillo Tacos
1 lb Ground Beef 1 Diced Tomato 1 diced White Onion 1 diced bell bepper 2 sliced jalapeños 1/2 cup chopped cilantro 2 Hass avacados 1 teaspoon Garlic Powder 1/2 teaspoon Cumin 1/4 teaspoon of ground pepper Salt and peper to taste Vegetable Oil Corn Tortillas Shredded Lettuce Cheese
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The Meat
Add 1 tablespoon of oil and heat. Add onion, garlic, bell pepper and tomatoes sautéed for 2-3 mins. Add ground beef and begin to brown. Add Garlic Powder, Cumin, Pepper and chopped Cilantro. Cook until meat is brown and cooked.
Taco shells
In a deep pan add 1/2 cup of vegetable oil and heat over Medium heat. To ensure that the oil is hot enough, dip an edge of the tortilla and listen for that sweet sound of frying. To make your own taco shells use tongs and grab the corn tortilla by the edge. Stick the tortilla in the hot oil all the way for 5 seconds and turn it over. Once on the second side (tortilla should still be flat) leave in oil for an additional 5 secs. At this point you have not let go of the tortilla with those tongs, so fold the tortilla in on itself in half. Very important to hold in place with tongs until the tortilla begins to harden and hold the shape. You can then let go and allow the corn tortilla to brown on its own. Flip the shell over to the other side to get it even brown. Make the crispiness to your liking and transfer to a plate with paper towels to let the oil drip off. Super healthy!! Cover with towel to keep them warm.
The fixings
Stuff the meat into your tasty taco shells. You can now add the fixings of your choice. Traditional additions include: shredded lettuce, cheese, jalapeños if that is your jam, tomatoes, onion, cilantro and hot sauce.
And beer, of course, beer.
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Enjoy!
Pinatas: Badass Pinatas | Traditional Mexican garb: Juarez, Mexico | Recipe: Monica Rodriquez Lewis | Music by Selena