Ground Beef Tacos (serves probably 6 or 8):
- 2 lbs grass fed ground beef
- 1 Tbsp beef tallow (rendered beef fat from grassfed beef)
- 1/2 large white onion, diced fine
- 5 cloves garlic, minced
- 2 large jalapenos
- 1 14.5 oz can organic diced tomatoes
- 1/2 tsp cumin (or so, I don't measure)
- juice of 1/2 lime
- 1 handful of cilantro, chopped
- salt and pepper to taste
Calabacitas Guisadas (about 4 servings):
- 4 medium summer squash, cubed (mexican, zucchini, and yellow squash)
- The other half of the white onion, this time sliced thin instead of diced
- 4 cloves garlic, sliced very thin
- 1 jalapeno, sliced very thin
- 1 can organic diced tomatoes
- 1/4 tsp cumin
- 1/4 tsp oregano
- juice of the other half of the lime
- salt and pepper to taste
Serve the tacos with corn tortillas prepared on a comal (cast iron griddle) by first oiling the comal, getting it very hot, and putting two or three tortillas on it at a time to cook. Press the tortillas with a turner to prevent them from puffing up, otherwise they will be very weak and your tacos will fall apart on the way to the mouth. Flip them once, then remove from heat when they've reached the desired stage of doneness (can be very soft to very crunchy, depending on your taste). For toppings I provide chopped cilantro, diced white onion, thin slices of lime, cubed avocado, sour cream, and salsa or fresh pico de gallo (if it's summer time). Put the meat on the tortilla, add the sour cream and avocado, sprinkle with cilantro, onion, and salsa, and eat! You will need many napkins, I predict.
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