| |
Mexican | |
| note this is a do it yourself on amounts in general I do 1/2 lb. of each meat a small onion, 2-3 cloves of garlice and then like about tbsp of the spice (start at a tsp and adjust upward to your palate), a small onion and 1-2 cloves of garlic, but you can adjust to your taste buds. equal parts ground beef and soft chorizo (cacique/presidente or other soft chorizo (it should be like ground beef, not hard)) ground cumin ground chipotle/chili pepper Mexican oregano/whole oregano crumbled granulated garlic onion medium chopped garlic minced optional finely chopped jalapeno/hot pepper red wine salt/pepper to taste | |
| add olive oil to a pan and heat to medium add onion and soften add garlic (and diced hot pepper if using) and lightly brown/soften remove the onion/garlic mixture and set aside add the meats and cook through, about half way through do an initial spice add (granulated garlic, pepper, cumin, oregano and whatever chili powder you are using) add back the onion/garlic and incorporate when done add a bit of red wine to deglaze and pull the flavors together taste and adjust the seasoning to your liking allow the liquid to reduce and thicken serve as tacos or as a topping on a salad | |
Unrated | |
Sort