Tacos with ancho sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | LEAN GROUND BEEF |
| 1 | cup | FINELY CHOPPED ONIONS |
| 1 | tablespoon | SALT |
| 1 | cup | ANCHO SAUCE |
| 1 | cup | CHEDDAR OR LONGHORN CHEESE |
| SHREDDED LETTUCE | ||
| 12 | 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 |
Directions
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.