Really Real Tacos

I am excited to say I may never have to buy taco seasoning again, because of a recipe mylunchanddinner posted.  It is her grandmother’s taco recipe and it is delish.  We didn’t even bother waiting for Wednesday for Mexican.  We made these on Saturday.  So great.  We used ground beef, but ground turkey or chicken would be just as good.  I served it with spinach, taco chips and cut up tomatoes.  I just love finding  recipes and the joys of sharing them.  Nothing bothers me more than those who won’t share the love.  Seriously, what is the big deal?  I think it might be a form of control…I have had few incidences where I had asked for a recipe and was refused.  One time my sister and I frequently visited a health food store that had the most amazing home-made carob cookies.  Once when I had asked the owner what was in them, or if she would be willing to give out the recipe, she immediately refused to do so and said, “If I give out my recipe, no one will buy these cookies anymore.”  Well, sadly the store closed down and now no one is getting the chance to taste the most awesome cookie in the world.  What a shame.

Picadillo de mi abuelita

(From mylunchanddinner)

**Picadillo (which is just mexican-spanish slang for really chopped)
(1 lb) of ground beef
1/2 small chopped onion
1 garlic clove chopped
1 medium carrot cut into small squares
1 medium potato cut into small squares
1/2 cup of tomato sauce
2 teaspoons of oil
salt and pepper to taste
1/4 teaspoon cumin
Either 1 fresh jalapeño or serrano pepper chopped, or 1/2 green pepper,chopped

How To Play:

Heat a large pan to medium temperature.
Add the oil and immediately the onions. Once the onions are transparent, add the chopped garlic and cook for about a minute.
Place the beef in the pan, and using a wooden spoon move the meat to separate it into small pieces.
Season with salt and pepper and add cumin.
Stir until the meat is brown. Add vegetables, pepper, and the tomato sauce and season again with salt and pepper to taste!
Cover the pan and turn the heat to the lowest point. Cook for about 15 minutes until the vegetables are tender.


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