Plain ol' tacos

Yield: 1 Servings

Measure Ingredient
1 pounds LEAN GROUND BEEF
1 cup FINELY CHOPPED ONIONS
1 tablespoon SALT
1 cup ANCHO SAUCE
1 cup CHEDDAR OR LONGHORN CHEESE
\N \N SHREDDED LETTUCE
12 \N ANCHO CHILIS
2 cups BOILING WATER
¼ cup TOMATO PASTE
1 teaspoon FINELY CHOPPED GARLIC
1 teaspoon CRUMBLED DRIED OREGANO
½ teaspoon GROUND CUMIN
½ teaspoon SUGAR
1½ teaspoon SALT
¾ cup CORNSTARCH
1 cup MILK
½ teaspoon SALT
⅓ cup CORNMEAL
2 tablespoons MELTED BUTTER

TACO FILLING

ANCHO SAUCE

TORTILLAS

FILLING: BROWN MEAT, STIR IN ½ CUP ONIONS AND SALT, ADD ½ CUP ANCHO SAUCE, TASTE FOR SEASONING. SPOON INTO SHELLS SERVED WITH SHREDDED LETTUCE, GRATED CHEESE, REMAINING ONIONS AND ANCHO SAUCE IN 4 BOWLS. ANCHO SAUCE: TEAR OUT SEEDS. TEAR CHILIS INTO PIECES, PLACE IN BOWL AND POUR BOILING WATER OVER. SOAK FOR AN HOUR. DRAIN AND RESERVE LIQUID. SIEVE CHILIS. POUR 1½ CUPS LIQUID INTO CHILIS AND MIX WELL. ADD REST OF INGREDIENTS AND BRING TO BOIL. REDUCE HEAT AND SIMMER 10 MINUTES OR UNTIL SAUCE THICKENS. TORTILLAS: MIX THE CORNSTARCH AND MILK TO A SMOOTH PASTE. BEAT THE EGGS AND SALT IN A BOWL. ADD CORNMEAL AND MIX WELL. ADD BUTTER AND CORNSTARCH-MILK MIXTURE. BEAT. POUR INTO HOT GREASED SKILLET. TURN TO COAT THE BOTTOM OF THE SKILLET. ASSEMBLE BY PUTTING FILLING ON TORTILLA, THEN PLACING CHEESE, ONIONS, ANCHO SAUCE, AND SHREDDED LETTUCE ON TOP, THEN EATING.

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