Vaya Con Dios Tacos

Vaya Con Dios Tacos w/ Salsa Roja and Homemade Tortillas

Cheese: Mix of grated Colby, Cheddar, and mild Mexican cheese

Other toppings (optional):

  • Lettuce
  • Diced onion
  • Diced tomato
  • Salsa
  • Cilantro

Beef filling: 

  • 1 lb ground beef or 1/2 pork 1/2 beef
  • 1 garlic clove, minced
  • 2 tablespoons dried onion, minced
  • 2 teaspoons chili powder
  • 2 teaspoons oregano
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (be careful w salt – sometimes the cheese or other ingredients are salty)
  • 1⁄2 teaspoon cinnamon
  • 1⁄4 teaspoon ground red pepper
  • 1/2 t sugar (new idea)
  • 3 tablespoons tomato paste
  • 1 cup beef broth

Instructions:
Combine spices together.
Measure and mix the broth and tomato paste.
Coat a large skillet with spray oil.
Add ground beef to skillet along with garlic.
Cook over medium heat until browned – about 10 minutes. Add some onion midway. Drain some of the fat.
Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.
Add tomato paste and beef broth.
Bring to a boil and reduce heat, simmering until the liquid is reduced – about 15-20 minutes.

Mexican Salsa Roja
From “Cook’s Illustrated”
July/August 2019

  • 1 dried ancho chile, stemmed, seeded, and torn into 1/2″ pieces, Dried Ancho Chiles
  • 1 lb plum tomatoes, cored and halved, divided
  • 1-3 t minced canned chipotle chilies in adobo sauce, Goya Chipotle Peppers in Adobo Sauce
  • 1/4 small onion, root end attached
  • 1 jalapeño
  • 1 large garlic clove, unpeeled
  • 1/4 c cilantro leaves and stems, chopped coarse
  • 3/4 t salt

Salsa Roja Instructions:
Turn on broiler.
Process ancho pieces in blender until finely chopped, about 20s. Add one quarter of the tomatoes and 1t of chipotle. Process on low speed, scraping down the sides if needed, until tomatoes are finely chopped and the ancho pieces are moistened, about 45s. Let mixture sit for 15m to hydrate the ancho.
Line rimmed baking sheet with foil. Place oven rack 4 inches from broiler. Place remaining tomatoes skin side down on sheet. Add onion and jalapeño, broil until they are blackened and tomatoes turn spotty brown, about 4-6m. Flip onion and jalapeño, add garlic, and broil until all the veg are blackened, 3-4m.
Transfer jalapeño and garlic to cutting board; let cool. Then peel the garlic, and stem and seed the jalapeño, without peeling it. reserving the seeds. Add tomatoes, onion, jalapeño, garlic, cilantro, and salt to blender and process until smooth, about 2m. Season with salt and up to 2t chipotle and process until smooth. Add a little water if thinner consistency is desired.

Photo and cinematography by smboro

Vaya Con Dios Tacos

  • Servings: 4-6
  • Difficulty: easy
  • Print

Vaya Con Dios Tacos w/ Salsa Roja


Ingredients

  • Cheese: Mix of grated Colby, Cheddar, and mild Mexican cheese
  • 1 lb ground beef or 1/2 pork 1/2 beef
  • 1 garlic clove, minced
  • 2 tablespoons dried onion, minced
  • 2 teaspoons chili powder
  • 2 teaspoons oregano
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (be careful w salt – sometimes the cheese or other ingredients are salty)
  • 1⁄2 teaspoon cinnamon
  • 1⁄4 teaspoon ground red pepper
  • 1/2 t sugar (new idea)
  • 3 tablespoons tomato paste
  • 1 cup beef broth
  • Other toppings (optional): Lettuce, Diced onion, Diced tomato, Salsa, Cilantro

Directions

Combine spices together.

Measure and mix the broth and tomato paste.

Coat a large skillet with spray oil.

Add ground beef to skillet along with garlic.

Cook over medium heat until browned – about 10 minutes. Add some onion midway. Drain some of the fat.

Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.

Add tomato paste and beef broth.

Bring to a boil and reduce heat, simmering until the liquid is reduced – about 15-20 minutes.



Credit: eat-well-travel-often.com

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