Categories: Mexican
Ingredients
- Charred Red Salsa:
- 3 plum tomatoes, halved
- 1/2 small onion, peeled
- 2 garlic cloves, cracked and left in skin
- 1 jalapeno, stemmed
- Olive oil cooking spray
- 1/4 cup fresh cilantro leaves
- Salt
- Filling and Tacos:
- 1 tbsp. canola oil
- 3/4 lb. ground beef
- 1/2 lb fresh chorizo, bulk or cut from casings
- 1 tsp ground cumin
- Salt and pepper
- 1/2 small white or yellow onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 large jalapeno, finely chopped
- 1/2 lime, juiced
- 8 super-size or 12 small stand-up hard taco shells
- 8 oz. shredded Mexican cheese blend or yellow cheddar
- Toppings:
- Shredded or finely chopped iceberg lettuce
- Sliced or diced avocado
Directions
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For the salsa, preheat the broiler. On a rimmed baking sheet, arrange the tomatoes, onion, garlic and jalapeno. Lightly spray with cooking spray. Broil until the garlic skin browns (remove after about 6 minutes) and the tomatoes and onions are tender and blackened in spots, 12-15 minutes. Peel the garlic into a food processor. Add the tomatoes, onion, jalapeno and cilantro; season with salt. Pulse until coarsely chopped. Preheat the oven to 350.
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Meanwhile, for the filling, in a large skillet, heat the oil over medium-high. Add the beef and chorizo, stirring occasionally and breaking up with a spoon, until browned, about 5 minutes. Add the cumin and season with salt and pepper. Add the onion, garlic and jalapeno; cook, stirring often, until softened, about 5 minutes. Add the lime juice and about 3/4 cup water; cook, stirring often, until thickened, 5-10 minutes.
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Place the taco shells on a baking sheet. Divide the cheese among the shells. Bake until toasted and the cheese melts, 3-4 minutes. Fill the taco shells with the beef mixture and top with the salsa and the lettuce and avocado.