A lot of people do a taco night at least once a week. I love the idea of having the stress behind deciding on what to make for dinner taken away, magically lifted from your shoulders! And Taco Tuesdays just sounds fun and stress free! I fully support the Taco Tuesday movement, I would just like everyone to give up using those taco seasoning packets. I PROMISE you don’t need them. The recipe below is not written in stone. Make it once and then change it to your liking. After your first DIY taco meat experience, you wont even need to measure. The only 2 main ingredients you really need are meat and ground cumin ( that’s the taco spice! ) and you can easily play around with how much spice and what type of meat you prefer. The onions and garlic of course add lots of flavor and so does the addition of flour to thicken the chicken broth. This makes the meat moist and velvety.
www.lessonsinfood.wordpress.com original recipe
- 3 TBL olive oil
- 1 large onion, diced fine
- 2 cloves garlic, minced
- 1 lb Ground Chicken ( or any ground meat you like)
- 2 TBL flour
- 1/2 – 3/4 cup chicken broth
- 1 TBL cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 tsp oregano
- salt and pepper to taste
- a few slices of jalapeno for heat if desired
- Pico de gallo ( chopped tomatoes, white onion, cilantro, lime juice, olive oil and salt and pepper )
- Chopped lettuce
- Sliced avocado
- shredded cheese blend
- Sour cream
Heat olive oil in a heavy bottom skillet and sweat onion and garlic in oil until softened and carmelized. Add in ground meat and spices and brown, while breaking up the meat with a wooden spoon. Add flour to meat mixture and stir until completely absorbed. Add more oil if mixture looks too dry. Deglaze the pan with chicken broth ( scrape up all the browned bits at the bottom of the pan). Simmer on low until all the broth has been absorbed and the meat temperature has reached 165 degrees.
Assemble meat and toppings in warm tortillas and serve.