Gringo Tacos

Tacos — (makes 12)
1 1/2 lb. hamburger (If the 80-20 hamburger is on sale, you can use it because you can drain off the extra fat before you add the spices, but 85-15 is preferred)
Spice blend: 1 TB granulated onion
1 TB granulated garlic
1 tsp oregano, crushed
1 1/2 tsp ground cumin
3/4 tsp kosher salt
2 TB dark chili powder
1 TB Gebhardt chili powder

2 TB vegetable or olive oil
1 cup water
8 oz. cheddar cheese, grated
1 5.8 oz. package taco shells (I like Otrega white corn)

In a skillet or wok, sauté the meat over medium heat until the fat has rendered out. Push the meat to one side of the pan. Remove and discard the fat and replace it with 2 tablespoons of vegetable or olive oil. Toast the spice blend in the oil for a minute or two to develop flavor and then add the water and stir to combine the meat and the spices. Simmer the mixture over low heat for 15 minutes or until the water completely evaporates.

Put the taco shells into a baking dish just large enough to allow them to stand upright and divide themeat mixture evenly among the shells. Top with the grated cheese and bake in a 350 degree preheated oven just until the cheese melts.

Salsa
5 large Roma tomatoes, seeded and diced
1/2 cup white onion, minced
1/3 bunch cilantro, minced
2 jalapeno peppers, seeded and finely minced
1 clove garlic, crushed and minced (optional)
the juice of 2 to 3 limes
a splash of malt vinegar
1/4 cup Frank’s hot sauce
1 tsp kosher salt

Mix all ingredients and allow to marinate together for 15 to 20 minutes. The salsa will get juicier as it sits. Serve the salsa with a pierced spoon so the liquid doesn’t make the tacos soggy. The juice itself is a great “cook’s treat”.

Note: The 80-20 hamburger used in this recipe is usually a poor choice for any other dish. It makes a greasy hamburger patty with an unpleasant mouth feel and a meatloaf that stews in rendered fat. The one and a half pounds of meat, called for here, rendered out a full half cup of liquid fat, ugh! But, the local supermarket has discontinued offering the 85-15 ratio and ground sirloin is too lean for this application. Looks like I’ll be spending more of my grocery shopping time on the highway or mixing my own.


		Gringo Tacos
Let’s get it on the table right now. This dish has nothing to do with authentic Mexican cooking. At best, it might claim a subtle relation to Tex-Mex, but it is a fun thing to eat while you’re watching your Friday rental movie or as part of a summer barbeque or you’ve been blessed with the grandkids for the weekend. Just put the baking dish full of hot crispy tacos on the kitchen counter and surround it with bowls of julienned iceburg lettuce, sliced avocado, salsa, sour cream and some chipotle sauce for those who dare and let everyone build their own dinner. After they’ve eaten, haul out some Dove ice cream bars and you’ll be grandma of the year. Sue Kleber			Tacos — (makes 12) 1 1/2 lb. hamburger (If the 80-20 hamburger is on sale, you can use it because you can drain off the extra fat before you add the spices, but 85-15 is preferred) Spice blend: 1 TB granulated onion 1 TB granulated garlic 1 tsp oregano, crushed 1 1/2 tsp ground cumin 3/4 tsp kosher salt 2 TB dark chili powder 1 TB Gebhardt chili powder 2 TB vegetable or olive oil 1 cup water 8 oz. cheddar cheese, grated 1 5.8 oz. package taco shells (I like Otrega white corn) In a skillet or wok, sauté the meat over medium heat until the fat has rendered out. Push the meat to one side of the pan. Remove and discard the fat and replace it with 2 tablespoons of vegetable or olive oil. Toast the spice blend in the oil for a minute or two to develop flavor and then add the water and stir to combine the meat and the spices. Simmer the mixture over low heat for 15 minutes or until the water completely evaporates. Put the taco shells into a baking dish just large enough to allow them to stand upright and divide themeat mixture evenly among the shells. Top with the grated cheese and bake in a 350 degree preheated oven just until the cheese melts. Salsa 5 large Roma tomatoes, seeded and diced 1/2 cup white onion, minced 1/3 bunch cilantro, minced 2 jalapeno peppers, seeded and finely minced 1 clove garlic, crushed and minced (optional) the juice of 2 to 3 limes a splash of malt vinegar 1/4 cup Frank’s hot sauce 1 tsp kosher salt Mix all ingredients and allow to marinate together for 15 to 20 minutes. The salsa will get juicier as it sits. Serve the salsa with a pierced spoon so the liquid doesn’t make the tacos soggy. The juice itself is a great “cook’s treat”. Note: The 80-20 hamburger used in this recipe is usually a poor choice for any other dish. It makes a greasy hamburger patty with an unpleasant mouth feel and a meatloaf that stews in rendered fat. The one and a half pounds of meat, called for here, rendered out a full half cup of liquid fat, ugh! But, the local supermarket has discontinued offering the 85-15 ratio and ground sirloin is too lean for this application. Looks like I’ll be spending more of my grocery shopping time on the highway or mixing my own.
	Courtesy of:
	Real Estate & Living
	www.somocorealestate.com