Post by nana on Jun 5, 2021 6:06:06 GMT -5
It sounds weird but it really works! I got the recipe out of Parade magazine in the Sunday paper, and have made it a few times and each time we are still a little amazed at how good it really is. If you are familiar at all with the way I cook, you’ll understand that for me the spice amounts in the recipe are mere suggestions, but I’m posting it the way it was written, with my bigger modifications in parentheses.
Saute a medium sized chopped onion and about three minced cloves of garlic in oil until the onion is translucent, then add 1 lb of ground beef(go lean so you don’t have to drain off a ton of grease). Brown it a little,
then add:
2 tsp oregano (I used cuban oregano because I grow it and that’s what I had, but any will do)
2 tsp ground cumin
2 tsp paprika
1 tsp kosher salt
1 tsp chipotle chili powder (I used a can of RoTel chipotle tomatoes, because I don’t have any chipotle powder, and there’s tomatoes further down the list here!)
1/2 tsp black pepper
1/4 tsp cinnamon
1/4 cup canned crushed tomatoes (I used a whole can of RoTels, because who has a quarter cup of crushed tomatoes just lying around? I just let it cook down a bit more!)
1/2 cup chopped dill pickles, plus more for topping the tacos
1/2 cup pickle juice
Turn heat to medium low and let it simmer for about 20 minutes or so, until it cooks down a bit and the flavors blend. Serve with your usual taco toppings of shredded lettuce, tomatoes, shredded cheese, sour cream, etc, plus a little more chopped pickles on top. I’ve also let it stay a bit saucier with the RoTels and served it over rice without the taco shells, also very good! As they used to say in the old TV commercial—try it, you’ll like it!
Saute a medium sized chopped onion and about three minced cloves of garlic in oil until the onion is translucent, then add 1 lb of ground beef(go lean so you don’t have to drain off a ton of grease). Brown it a little,
then add:
2 tsp oregano (I used cuban oregano because I grow it and that’s what I had, but any will do)
2 tsp ground cumin
2 tsp paprika
1 tsp kosher salt
1 tsp chipotle chili powder (I used a can of RoTel chipotle tomatoes, because I don’t have any chipotle powder, and there’s tomatoes further down the list here!)
1/2 tsp black pepper
1/4 tsp cinnamon
1/4 cup canned crushed tomatoes (I used a whole can of RoTels, because who has a quarter cup of crushed tomatoes just lying around? I just let it cook down a bit more!)
1/2 cup chopped dill pickles, plus more for topping the tacos
1/2 cup pickle juice
Turn heat to medium low and let it simmer for about 20 minutes or so, until it cooks down a bit and the flavors blend. Serve with your usual taco toppings of shredded lettuce, tomatoes, shredded cheese, sour cream, etc, plus a little more chopped pickles on top. I’ve also let it stay a bit saucier with the RoTels and served it over rice without the taco shells, also very good! As they used to say in the old TV commercial—try it, you’ll like it!