Title: Tacos with Ancho Sauce
Categories: Ethnic Meat Main
Yield: 1 Servings
| TACO FILLING |
| 1 | lb | LEAN GROUND BEEF |
| 1 | c | FINELY CHOPPED ONIONS |
| 1 | tb | SALT |
| 1 | c | ANCHO SAUCE |
| 1 | c | CHEDDAR OR LONGHORN CHEESE |
| | | SHREDDED LETTUCE |
| ANCHO SAUCE |
| 12 | | ANCHO CHILIS |
| 2 | c | BOILING WATER |
| 1/4 | c | TOMATO PASTE |
| 1 | ts | FINELY CHOPPED GARLIC |
| 1 | ts | CRUMBLED DRIED OREGANO |
| 1/2 | ts | GROUND CUMIN |
| 1/2 | ts | SUGAR |
| 1 1/2 | ts | SALT |
| TORTILLAS |
| 3/4 | c | CORNSTARCH |
| 1 | c | MILK |
| 1/2 | ts | SALT |
| 1/3 | c | CORNMEAL |
| 2 | tb | MELTED 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.