Tuesday, September 23, 2008

Kathy's Spicy Chipotle Taco Meat

Taco Meat

Extra Virgin Olive Oil
1 small sweet yellow onion, chopped fine
3-6 garlice cloves, minced (I like a LOT of garlic)
1 lb very lean ground beef
1-2 tsp. minced canned Chipotle Chiles (see note below)
1 tsp. Adobo Sauce (see note below)
1/2 tsp. Cumino
1/2 tsp. Turmeric
1 tsp. Basil
1 tsp. Oregano
1/4 tsp. Paprika (Sweet Hungarian is my favorite)
3/4 cup Beef or Vegetable Broth (or water if you need to substitute)

Heat 2 Tbsp Olive Oil in skillet over med-high heat. Add onion and garlic, saute 1 minute, reduce heat to medium, continue to saute until onions are soft. Add beef to pan. Brown, stirring to crumble. Add chiles and Adobo sauce, add spices and stir in broth. Bring to a boil, reduce to simmer until liquid is almost gone.

I love this meat for Tacos, as a pizza topper and in a quick fried burritos with cheese.


NOTE: You will want to purchase one can of Chipotle Chilies in Adobo Sauce - this can be found with the Mexican foods at your grocery. Here is what I like to do. I carefully remove the chilis from the can and place them on a cutting board. I then slice them gently down one side and scrape away the seeds and pith (too hot for me!). I mince the chili meat well and store it all in a freezer zip bag. Then I can use any amount whenever I need to, no need to defrost. I store the Adobo Sauce in a small container in the fridge - use sparingly, it's pretty spicey.

Grab your Wooden Spoon and Get Cookin'!

No comments:

Related Posts with Thumbnails