Taco Filling
Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 6
- 1 1/2 lbs ground beef
- 1/2 lb sausage (i use jimmy dean or owens)
- 1 large chopped onion (red onion is fine)
- 6 cloves minced garlic (at least!)
- 1/2 teaspoon lawry seasoning salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried cilantro
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 small diced jalapeno pepper (remove seeds)
- 2 (10 ounce) cans rotel tomatoes, with juice,you can also use rotel mexican style tomatoes (dare i say we use the extra hot?!)
- 2 cups chicken broth
- 1/2 cup red wine (any will do)
- 1/4 cup fresh cilantro leaves, minced,for garnish
Recipe
- 1 in a large skillet (with available lid), brown the meats with the next 10 ingredients.
- 2 make sure the meat is browned really well.
- 3 add the rotel tomatoes, chicken broth, and wine.
- 4 bring to a boil.
- 5 reduce to simmer until most of the liquid is absorbed and meat becomes very tender.
- 6 i put a lid half on for awhile and then take it off towards the end to help reduce the remaining liquid.
- 7 garnish with fresh cilantro.
- 8 serve in crispy taco shells, or warmed flour tortillas.
- 9 we top our tacos with shredded lettuce, diced tomatoes, sour cream, chopped black olives, sliced pickled jalepenos, salsa, and cheddar cheese.
- 10 this is a pretty basic recipe and if i have any left over, i'll dump a cup of cooked rice in and make untraditional stuffed cabbage rolls or even stuffed poblano peppers.
- 11 it's a jumping off point so you can play around with it and the spices to tailor it to your preference.
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