Hard Shell Tacos with Beef and Chorizo

(from castro15’s recipe box)

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

  1. 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.

  2. 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.

  3. 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.

Email to a friend | Print this recipe | Back