Tacos are a household favorite. And on taco days, we pull out all of the stops, transforming the run-of-the-mill taco into a fantastic from-scratch feast.
Our tacos generally start with fresh, warm tortillas, refried beans and one of a variety of meats such as this basic ground beef/venison version, flavorful pork chile verde, chicken simmered with salsa verde or slow cooked turkey mole. We often finish off our fiesta with homemade guacamole, salsa or our version of queso fresco. Sometimes, we even fry up a side of salty, golden plantains.
We've never had anyone over for tacos who didn't ask for seconds!
Prep time:10 minutes
Cook time:20 minutes
- 1-2 tablespoons coconut oil, lard or other oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1, 4 ounce can of diced green chiles
- 1 yam, peeled and finely grated
- 1 pound lean ground beef, venison, pork or other quality ground meat
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon quality salt
- 1/4- 1/2 cup water
- Large skillet
Step 1. Saute the aromatics
Add the oil to a large skillet, and warm over medium heat. Add the onions and saute for about 3 minutes or until translucent.
Add the garlic. Saute 1 minute more.
Step 2. Brown the meat
Add the ground meat and salt. Turn heat to medium-high and cook until browned throughout, between 5-10 minutes. Stir occasionally to crumble the meat, breaking up any large chunks with a spatula.
Step 3. Spice and simmer
Add the spices, green chiles and grated yam.
Stir until fragrant, about 30 seconds.
Add the water.
Stir to loosen the spices and drippings from the bottom of the pan.
Cover and simmer the meat for about 5 minutes or until most of the liquid evaporates.