Tuesday, June 5, 2012

Tuesday's Tacos

Tuesday was my favorite lunch day when I was in elementary school. Taco shells filled with meat, tomatoes, lettuce, and generously topped with taco sauce. I usually would crush it all up and eat it with a fork- there was nothing pretty about it; I never came home clean on Tuesdays, and I don't remember having any regrets about getting dirty. These tacos remind of my hearty Tuesdays as a kid, and are an exciting spin on tacos in general. They'd be great with a cold beer, or some fresh lemonade, and although its not the most sophisticated dinner- it's always nice letting our guards down for something this tasty and hearty.
1 large poblano, seeded, and small chopped
1 large Spanish onion, small chopped
1 small red onion, small chopped
1 tbsp kosher salt
2 tbsp canola oil
1 lb ground meat
7 oz kidney beans
1 c Ortega taco sauce
1 tbsp cumin
6 taco shells (homemade or store-bought)
2 plum tomatoes, small chopped
1/2 bunch cilantro, small chopped
1 avocado
1 lime, freshly squeezed
1) in a large sauce pan mix together on medium high heat the chopped poblano, Spanish onion, red onion, kosher salt, and olive oil. 
2) After the onions and pepper have lightly browned gradually add the ground meat. Mix for 4 minutes, then add taco sauce, and cumin. Mix until well combine, reduce heat to a low temperature. 
3) Cook until the meat is done and all ingredients are well combine and saucy. 
4) Fill taco shells with taco meat and dress with diced tomatoes, cilantro, avocado, and freshly squeezed lime.
serves:3 (2 tacos per serving)
Bon App├ętit!