Maybe not so much a recipe but since I made tacos this evening I figured I'd share how I make the filling.
Start with lean ground beef. Or chicken. Or turkey. Or pork. Or shaved steak. Or shredded Steak-Ums. Or whatever. I'm not picky :). Brown in a skillet and drain. While draining, wipe the skillet clean with a paper towel.
Pour enough water into the empty skillet to cover the meat -- about 1/3" deep for 1 pound of ground beef in a 10" skillet. For each pound of meat add: 3oz tomato paste (1/2 of a 6oz can), 1/4 tsp ground chipotle, 1 tsp "Mexican Fiesta" (Frontier's brand name), 1 tbsp vinegar. Turn heat low and stir until tomato paste is dissolved. Add meat and mix carefully. Simmer on medium heat until the mixture starts to bubble. Turn heat down to medium-low and then low as the water evaporates. Stir occasionally. I think you know when it's done.
I like white rice vinegar but you can use whatever you like. I also sometimes add 1 tsp sugar depending on the tomato paste I use. Some brands are sweeter -- much sweeter -- than others.
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timeasmymeasure
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Date: 2009-07-03 11:49 pm (UTC)Start with lean ground beef. Or chicken. Or turkey. Or pork. Or shaved steak. Or shredded Steak-Ums. Or whatever. I'm not picky :). Brown in a skillet and drain. While draining, wipe the skillet clean with a paper towel.
Pour enough water into the empty skillet to cover the meat -- about 1/3" deep for 1 pound of ground beef in a 10" skillet. For each pound of meat add: 3oz tomato paste (1/2 of a 6oz can), 1/4 tsp ground chipotle, 1 tsp "Mexican Fiesta" (Frontier's brand name), 1 tbsp vinegar. Turn heat low and stir until tomato paste is dissolved. Add meat and mix carefully. Simmer on medium heat until the mixture starts to bubble. Turn heat down to medium-low and then low as the water evaporates. Stir occasionally. I think you know when it's done.
I like white rice vinegar but you can use whatever you like. I also sometimes add 1 tsp sugar depending on the tomato paste I use. Some brands are sweeter -- much sweeter -- than others.