Beef Tacos With Fresh Salsa Recipe
Ingredients
1 small onion
3 tablespoons olive or other vegetable oil
2 cloves garlic, minced or crushed through a press
1/2 pound lean ground beef
Half a 14 1/2-ounce can stewed tomatoes, drained
Half a 4-ounce can of chopped mild green chilies, drained
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
Pinch of cayenne pepper
1 small green bell pepper
1 medium fresh tomato 3 scallions
1/4 cup cilantro sprigs (optional)
2 tablespoons red wine vinegar or cider vinegar
1/4 teaspoon black pepper
3 drops hot pepper sauce
2 cups shredded Romaine lettuce
12 taco shells
Directions
1 Coarsely chop the onion.
2 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, 3 to 5 minutes.
3 Crumble in the beef and cook, breaking up the beef with a spoon, for 2 to 3 minutes.
4 Add the stewed tomatoes, green chilies, chili powder, cumin, 1/4 teaspoon of the oregano and the cayenne, breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
5 Coarsely chop the bell pepper, fresh tomato and scallions. Finely chop the cilantro (if using).
6 In a small bowl, combine the bell pepper, tomato, scallions, cilantro, the remaining 2 tablespoons oil, the vinegar, the remaining 3/4 teaspoon oregano, the black pepper and hot pepper sauce.
7 Shred the lettuce.
8 Fill each taco shell with 1/4 cup of the beef mixture and top with shredded lettuce. Top the tacos with salsa or serve it on the side.
2 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, 3 to 5 minutes.
3 Crumble in the beef and cook, breaking up the beef with a spoon, for 2 to 3 minutes.
4 Add the stewed tomatoes, green chilies, chili powder, cumin, 1/4 teaspoon of the oregano and the cayenne, breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
5 Coarsely chop the bell pepper, fresh tomato and scallions. Finely chop the cilantro (if using).
6 In a small bowl, combine the bell pepper, tomato, scallions, cilantro, the remaining 2 tablespoons oil, the vinegar, the remaining 3/4 teaspoon oregano, the black pepper and hot pepper sauce.
7 Shred the lettuce.
8 Fill each taco shell with 1/4 cup of the beef mixture and top with shredded lettuce. Top the tacos with salsa or serve it on the side.
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