Subj : 3/21 Crunchy Taco Day - 4
To   : All
From : Dave Drum
Date : Wed Mar 20 2024 07:23:17

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Middle-School Tacos
 Categories: Beef, Vegetables, Chilies, Herbs, Breads
      Yield: 6 servings
 
      2 tb Neutral oil
      1 md Yellow onion; peeled, diced
      4 cl Garlic; peeled, minced
      2 lb Ground beef
      2 tb Chile powder
      1 tb Ground cumin
      2 ts (ea) kosher salt & black
           Pepper
      2 ts Cornstarch
      2 ts Smoked paprika
      1 ts Crushed red-pepper flakes;
           - more to taste
      1 c  Chicken or beef broth
     12    (to 18) hard taco shells

MMMMM--------------------------TOPPINGS-------------------------------
           Grated cheese
           Sliced jalapeños
           Chopped tomatoes
           Shredded lettuce
           Sour cream
           Guacamole
 
  Place a large skillet over medium-high heat, and add the
  oil. When it begins to shimmer, add the onion, and cook
  until softened and starting to brown, approximately 5 to
  7 minutes.
  
  Add the garlic, and cook for a minute or so to soften,
  and then the ground beef. Cook until the beef is
  starting to brown, stirring and chopping with a spoon to
  break up the meat, approximately 5 to 7 minutes. Pour
  off excess fat, leaving only a tablespoon or two in the
  pan.
  
  Set oven @ 325°F/165°C.
  
  Add the chile powder, cumin, salt, pepper, cornstarch,
  paprika and red-pepper flakes, and stir to combine. Add
  the broth, stir, bring to a simmer and cook uncovered
  until the sauce has thickened slightly, approximately 4
  to 5 minutes.
  
  As sauce cooks, place taco shells on a sheet pan, and
  toast in oven until they are crisp and smell nutty.
  Serve a few tablespoons of meat in each taco, along with
  whatever toppings you like.
  
  by Sam Sifton
  
  Yield: Serves 6
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits
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