I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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We are big fans of Mexican food in our house (no, it is not the same as Puerto Rican food) and tacos are toward the top of our list. Unfortunately, when I make them at home, it’s usually with a powder mix that I doctor up with some seasonings and spices. They’re pretty good, but my son Sebastian is not a fan so I decided I’d try a new recipe and this next recipe is at the top of my list.
2 teaspoons olive oil (original recipe calls for corn)
1 small onion, chopped fine
3 medium cloves garlic, minced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
salt and pepper to taste
1 pound ground beef
½ cup tomato sauce
½ cup chicken broth
1 teaspoon brown sugar
2 teaspoons cider vinegar
Heat the oil in skillet over medium heat than add the onion and sauté until softened. Add the garlic, spices and ½ teaspoon of salt and stir about 1 minute before adding the ground beef. Brown the beef, drain the excess fat than add the tomato sauce, chicken broth, brown sugar and vinegar. Bring to a simmer, reduce the heat to medium low, stirring occasionally and making sure to break up the meat so there are no big chunks. Once the liquid has reduced and thickened (about 10 minutes), taste and adjust the seasoning with salt and pepper.
Serve with your favorite taco dressings and enjoy, makes about 8 tacos.
Reviewers have said this recipe also works well in layered taco dip and is excellent in taco salads.