Kat's
Chorizo Beef Tacos
Use as a filling for tacos and flour tortillas.
2 1/2 tablespoons olive oil
2/3 cup green chiles, minced
2/3 cup onions, minced
2/3 cup potatoes, minced
3 cloves garlic, minced
Heaping 1/4 teaspoon salt
Heaping 1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
8 ounces chorizo
1 1/4 pounds very lean ground beef
Corn Tortillas
Heat olive oil in a skillet over moderate heat and add green chiles, onions,
potatoes and garlic. Sauté the vegetables until they are well browned,
adjusting the heat as necessary, about 8 to 10 minutes, stirring often. You may
have to add a little more olive oil to keep the vegetables from sticking.
Add tomatoes and continue cooking for 3 minutes, stirring often. Add salt, cumin
and oregano and cook for 1 minute. Add chorizo, breaking it up and stirring it
into the vegetables. When the chorizo has browned and released most of its fat,
add the ground beef, breaking it up and mixing it with the other ingredients.
When the ground beef has browned, cover the skillet, turn the heat to very low,
and simmer, stirring occasionally, for 10 minutes. Makes about 4 cups.
In a skillet, heat tortillas in hot oil until limp
and fold in half and continually
frying until crisp. Forming a shell. Spoon the beef mixture into the taco shell
and top with cheese,
onions, lettuce and tomatoes and top with picante sauce
Cullen's Picante SauceSC16.
or other sauce Sauces Mexican
A hero is an ordinary individual who finds the strength to
persevere and endure in spite of overwhelming obstacles.
- Christopher Reeve