- 1 small Spanish onion
- 1 large heirloom tomato
- 1/2 heads romaine lettuce
- 1 lb grass-fed ground beef
- 2 tbsps ground mild red chile
- 2 tbsps ground hot red chile or 2 1/2 tbsp, chli powder
- 1/2 tsps oregano, preferably Mexican
- 1/2 tsps ground cumin
- 1 clove garlic, minced
- 1 tsp Salt
- 1/4 cups oil
- 12 softs organic corn tortillas
- 3/4 cups grated cheddar cheese
- 3/4 cups grated Monterey Jack cheese
- 1 jar red salsa
1. Preheat oven to 225 degrees F.
2. Chop the onion and tomato and shred the lettuce; set aside in individual bowls.
3. Brown the beef in a frying pan, breaking it up with a fork. Stir in the chiles, oregano, cumin, garlic, and salt. Cook until the flavors blend, about 5 minutes. Once the meat is cooked, leave on a low simmer. Pour the oil into a large iron skillet and heat to medium-high. Place a tortilla in the pan for just a couple of seconds, flip, and fold in half. Then with tongs, pick up and shake off excess oil.
4. Lay onto paper towels to absorb oil and cover with another paper towel. Continue process until done. Fill the taco shells with the meat mixture. Top with lettuce, onion, tomato, and cheese. Serve with salsa.
Makes 6 servings
Source: North Bay Farmers Markets Cookbook, Brigitte Moran with Amelia Spilger, Gibbs Smith
