TacosFrom froggyzan 3 months ago
- Pickles: shopping list
- 1 c. carrots, julienned shopping list
- 1 c. radishes, sliced thin shopping list
- 1 c. onion, sliced thin shopping list
- 1 c. jalapenos, sliced thin shopping list
- 2 c. distilled white vinegar shopping list
- 2 c. water shopping list
- 3 tbsp. sugar shopping list
- 2 tbsp. salt shopping list
- 2 tbsp. fresh ground black pepper shopping list
- Taco Meat: shopping list
- 1 lb. ground beef or cubed chicken shopping list
- 1 large tomato, chopped shopping list
- 1 large onion, chopped shopping list
- 1 or 2 jalapenos (or other hot peppers, according to taste), chopped shopping list
- 1 clove of garlic, smashed and pasted shopping list
- 2 tsp. chili powder shopping list
- 2 tsp. cumin shopping list
- 1 tsp. butter shopping list
- 1/2 c. beer shopping list
- 2 oz. tequila shopping list
- tortillas, shredded cheese and lettuce, sour cream and salsa for serving. shopping list
How to make it
- 1. Pickle the vegetables
- Bring the liquid ingredients to a boil in a medium pot. Cook for about a minute, then remove from the heat and pour over your prepped veggies in separate containers. Cover tightly and let sit for an hour, then stick the pickled veggies in the fridge until ready to use. Look at that, you just made pickles.
- 2. Sauté the onions and garlic
- Get a good size skillet going on medium-low to medium heat and throw in your butter. When it's hot, add the onion and garlic. Cook for 7-8 minutes or until translucent, then pour in a shot of tequila.
- 3. Add tomatoes and jalapeños
- Add the tomatoes and jalapeños and half the beer, season with salt and pepper, then turn up the heat to a fast simmer and cook uncovered for 5 minutes.
- 4. Add the beef and seasonings
- Once the ingredients are nice and soft, add your ground beef - break it up beforehand with your hands, or in the pan with a spatula or big spoon. Add a little more salt and pepper, then throw in the cumin and chili powder. Let that cook for a minute or two until just starting to color, then add the rest of the beer and tequila.
- 5. Simmer together
- Cover with a lid or foil (works great as a lid when none can be found) and let the meat simmer until the liquid is almost gone.
- 6. Uncover, finish and eat
- At that point, uncover and let cook another few minutes until there is no more liquid floating around - it should still look really most though, remember key points #1 & #2. That's what the beer and tequila applications were for. Assemble your tacos in tortillas (double-up if you're planning on overstuffing) and top with pickled vegetables, cheese, lettuce, sour cream and salsa. Oh, and hot sauce. Don't forget that.
The Cookfroggyzan Kodak, TN
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