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Title: Tacos with Ancho Sauce
Categories: Ethnic Meat Main
Yield: 1 Servings

TACO FILLING
1lbLEAN GROUND BEEF
1cFINELY CHOPPED ONIONS
1tbSALT
1cANCHO SAUCE
1cCHEDDAR OR LONGHORN CHEESE
  SHREDDED LETTUCE
ANCHO SAUCE
12 ANCHO CHILIS
2cBOILING WATER
1/4cTOMATO PASTE
1tsFINELY CHOPPED GARLIC
1tsCRUMBLED DRIED OREGANO
1/2tsGROUND CUMIN
1/2tsSUGAR
1 1/2tsSALT
TORTILLAS
3/4cCORNSTARCH
1cMILK
1/2tsSALT
1/3cCORNMEAL
2tbMELTED BUTTER

FILLING: BROWN MEAT, STIR IN 1/2 CUP ONIONS AND SALT, ADD 1/2 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 1 1/2 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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