Entrees
Tacos Americanos
Makes 12 tacos
Tacos Americanos
Makes 12 tacos
A bit spicy and full of flavor, this is a great recipe to have for the next Taco Tuesday.
Nutritional information per taco: Calories 151 (32% from fat) carb. 14g pro. 12g fat 6g sat. fat 2g col. 33mg sod. 229mg calc. 123mg Fiber 2g
Ingredients
GARNISH:
- 4 ounces Monterey Jack
- ¼ iceberg lettuce
- 2 plum tomatoes, diced
TACO FILLING:
- 1 garlic clove
- 1 jalapeño, seeded and halved
- ½ medium onion, cut into 1-inch pieces
- 1 pound sirloin roast or beef stew (chuck) meat, cut into 1-inch pieces
- 1 teaspoon vegetable oil
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- Pinch cayenne
- ½ teaspoon kosher salt
- 2 teaspoons tomato paste
- 16 small (3- to 5-inch) soft corn tortillas kept warm
- Sour cream or plain yogurt, for serving
- Pico de gallo, for serving
Preparation
- Insert the shredding disc in the food processor. Shred the Monterey Jack. Remove and reserve, keeping it loosely covered with plastic wrap.
- Insert slicing disc, adjusted to 4mm if applicable, and slice the iceberg lettuce. Remove and reserve.
- Insert metal chopping blade. With the unit running, drop the garlic clove and jalapeño through the feed tube and process until finely chopped. Add the onion and pulse until finely chopped. Remove and reserve.
- Add the meat and pulse to chop, about 10 to 12 long pulses.
- Put the teaspoon of oil into a large skillet set over medium-low heat. Once the oil is hot, add garlic/jalapeño mixture, with the spieces and salt. Saute until softened and fragrant. Add the meat and increase the heat to medium-high. Cook, stirring often, until the meat is nicely browned.
- Add the tomato paste and stir into the ground beef mixture and allow to cook for a few more minutes.
- Taste and adjust seasoning according to preference.
- Serve alongside the tortillas, garnishes, and toppings, and have your guests assemble as desired.
