Yield: 1 Servings
|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|
|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