Yield: 1 Servings
Measure | Ingredient |
---|---|
1 large | Onion; minced |
1½ pounds | Ground beef; (original called for 1# beef, 1/2# pork butt) |
2 teaspoons | Chile powder |
2 teaspoons | Dried oregano; crumbled |
½ teaspoon | Ground cumin |
¼ teaspoon | Cinnamon |
1 teaspoon | Salt |
½ teaspoon | Liquit hot pepper seasoning |
5 tablespoons | Cider vinegar |
Adapted from Sunset Mexican Food Cook Book, 1972 Combine everything really well and let chill several hours or overnight. To preparie, lightly brown over medium heat in a large skillet. Drain off grease.
Use a bit in soup for flavoring, scramble with eggs, use as a taco filling.
Posted to JEWISH-FOOD digest by Phatwolf <donutdolly@...> on May 26, 1998