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Thursday, April 2, 2015

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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