Spicy Tacos

So its been awhile, but I should really pick this up again. And I recently saw Julie and Julia and am inspired to accomplish something outside my workday.

Today I made my favorite beef taco recipe. The spicy ground meat improves reheated after a day (or a few) in the fridge, so I typically make a huge batch and eat it for a week!

Although Ive never comparatively tested the results, I vary my ingredients hoping for a complex flavor. For example, I use three kinds of sweetning (white sugar, brown sugar and honey), two kinds of onion and two kinds of spice (jalepeno and dried chili). If you dont have every variation, just skip it! Use one sweetner, whatever onion and jalepeno is a must. I use canned tomato because its far cheaper (and easier) than fresh tomato, and I highly recommend Cento Italian Peeled tomatos.

Guestimating this recipe makes about 24 small tacos. (Serves 6, or 1 all week long...)

5 jalepenos
3/4 garlic clove
1 medium yellow onion
1 shallot

Heat saucepan to high/medium. Quarter the onion and half the shallot. Leave the skins on the onion, shallot and garlic. Separate the garlic cloves. Leave the jalepeno whole. Roast ingredients 5-10 minutes, skins may be burnt. Pieces should be softened throughout.

When sufficiently cool, remove garlic and onion skins and remove tough stem and root parts. Remove jalepeno stem. Add to food processor with following ingredients:

1 bunch cilantro
Small handful fresh oregano
Dried chilis (may be softened in hot water)
1 cup chicken or vegetable broth
24 oz can Cento Italian Peeled Tomatos
Juice of 2 large limes
2 tsp white sugar
1 tbsp brown sugar
1 tbsp honey
2 tsp salt

Process to make a nice salsa texture and place in large saucepan on medium/low heat. The salsa should simmer for at least 15 minutes.

3 lbs ground chuck

In large pot, brown the beef on medium heat. When brown, strain out the juice and return to pot. Spoon in the salsa mixture. The mix should be mostly meat without too much sauce (its not spaghetti, its taco meat!) If you have extra sauce, cool it and eat with chips!

The meat should simmer for at least an additional 10 minutes. The mixture will improve, loosing liquid, thickening and gaining flavor, with longer simmering.

At this stage the meat may be refrigerated for a later meal.

Serve with:

Small yellow corn tortillas
Shredded "Mexican" cheese
Small diced jalepeno
Cilantro
Lime