A bit spicy and full of flavor, this is a great recipe to have for the next Taco Tuesday.
Makes 12 tacos
4 ounces Monterey Jack
¼ iceberg lettuce
2 plum tomatoes
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 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
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*
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
1. Insert the Shredding Disc Assembly adjusted to coarse shred. Secure the Food Processor Lid.
2. Shred 4 ounces of Monterey Jack on Speed 12.
3. Remove and reserve, keeping it loosely covered with plastic wrap. Insert Slicing Disc Assembly adjusted to 4mm. Secure Food Processor Lid.
4. Slice ¼ head of iceberg lettuce on Speed 12.
5. Remove and reserve. Insert Dicing Assembly. Dice 2 plum tomatoes through the medium feed tube on Speed 12.
6. Remove and reserve. Insert Metal Chopping Blade. Add the garlic clove and jalapeño and onion, both cut into 1-inch pieces. Secure the Cooking Lid.
7. The processor is set to chop for 8 seconds on Speed 12.
8. Scrape down the sides of the bowl and add 1 pound sirloin or chuck, cut into 1-inch pieces. Pulse to chop, about 10 to 12 long pulses.
9. Replace Metal Chopping Blade with Stirring Paddle.
10. Add teaspoon of oil to the work bowl with 1½ teaspoons chili powder, ½ teaspoon ground cumin, ¼ teaspoon oregano, pinch cayenne and ¾ teaspoon salt.
11. Secure the Cooking Lid. The cooking time is set for 15 minutes at 285°F on Speed 2.
12. Add 2 teaspoons tomato paste. An additional 5 minutes of cooking time is set.
13. Taste and adjust seasoning according to preference.
14. To assemble the tacos, put about 2 to 3 tablespoons of taco meat in the center of each tortilla. Top with some of the lettuce, tomato and cheese. Garnish with sour cream, salsa and guacamole.