David sawyer's tacos samario - country living
12 tacos, 6 s
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (28-oz) tomatoes, drained |
| 6 | To 10 canned jalapeno peppers | |
| 1 | small | White onion, finely chopped |
| 3 | Cloves garlic, finely chopped | |
| 1 | pounds | Lean ground beef |
| 1 | small | White onion, finely chopped |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Ground cardamom |
| 12 | Leaves romaine lettuce | |
| 3 | larges | Tomatoes, finely chopped |
| 1 | pack | (10-oz) Monterey Jack or |
| ½ | teaspoon | Finely chopped fresh cilantro leaves |
| ½ | teaspoon | Ground cumin (see Note) |
| ½ | teaspoon | Ground cardamom |
| ½ | teaspoon | Ground black pepper |
| 4 | tablespoons | Chili powder |
| 1 | teaspoon | Ground black pepper |
| ⅓ | cup | Tomato sauce brick cheese, shredded |
| 1 | 4 1/2-oz package prepared taco shells (12 shells) | |
Directions
HOT SAUCE
MEAT FILLING
TOPPING
1. Prepare Hot Sauce: Remove and discard stem ends of tomatoes.
Coarsely chop tomatoes and place in large bowl. Remove and discard stems, ribs, and seeds from jalapenos; finely chop jalapenos and add to tomatoes in bowl. Stir in onion, garlic, citantro, cumin, cardamom, and black pepper. Set aside, covered, at room temperature until ready to serve, no longer than 1 hour. Refrigerate sauce if serving more than an hour later.
2. Prepare Meat Filling: In large skillet, saute ground beef over medium heat until well browned, stirring occasionally. Drain off any fat in pan. Add onion, cumin, cardamom, chili powder, and pepper.
Reduce heat, cook, stirring, 10 minutes or until onion is tender.
Stir in tomato sauce; cook 5 minutes.
3. Meanwhile, prepare Topping: Slice romaine into 4-inch-long julienne strips. In medium-size bowl, combine romaine, tomatoes, and two thirds of cheese.
4. Heat oven to 350'F. Place taco shells on baking sheet. Heat shells in oven 5 to 6 minutes, or until warmed through.
5. To serve, divide Meat Filling into taco shells. Add Topping to fill taco. Place in serving dish with high sides; top with remaining cheese and serve with Hot Sauce.
Note: David suggests that spices be freshly ground with a mokajete and tejolate (Mexican mortar and pestle) just before use.
Country Living/June/92 Scanned & fixed by Di Pahl & <gg>