Description
A staple dish in Matamoros, Mexico, this simple recipe starts with ground beef mixed with spices that you already have in your kitchen and turns into a great family dinner! Perfect to ‘make ahead’ on busy days. Serve with warm corn or flour tortillas, Spanish rice, and beans-a-la-charra.
Ingredients
- 2 pounds ground chuck
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 ½ teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 cloves garlic, chopped
- ½ medium green bell pepper, chopped
- ½ medium onion, chopped
- 12 (6 inch) corn tortillas
- 12 ounces queso asadero (white Mexican cheese)
- 1 (8 ounce) container sour cream
- 1 large tomato, diced
- 2 cups shredded lettuce
Instructions
- Place the ground chuck in a large skillet
- and season with chili powder
- paprika
- cumin
- salt
- garlic powder
- and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low
- and simmer 1 hour. Add more water as necessary during cook time
- and break the meat into small pieces.
- Mix the bell pepper and onion into the skillet
- and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or
- if not preparing the tacos right away
- place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef
- and cook until heated through.
- Serve the beef on the tortillas. Garnish with queso asadero
- sour cream
- tomato
- and lettuce.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 6