Hard-Shell Red-Eye Tacos

(from castro15’s recipe box)

Categories: Mexican


  • 1 tbsp. olive oil
  • 1 lb. ground beef
  • 1/2 lb. bulk spicy breakfast sausage
  • Salt and pepper
  • 2 tbsp. chili powder
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 onion, finely chopped
  • 1 large or 2 medium jalapenos, seeded and chopped
  • 3 garlic cloves, chopped
  • 1/2 cup strong coffee
  • 8 large hard square-bottom corn taco shells (such as El Paso Stand 'n Stuff)
  • Toppings: Shredded pepper Jack, shredded iceberg, diced tomatoes, Sliced pickled jalapenos, chopped white onions


  1. Heat a large skillet over medium high. Add the oil. Add the beef and sausage. Cook, stirring often and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Stir in the spices and oregano. Add the onion, chiles and garlic. Cook, stirring often, until the onion is softened, 7-8 minutes. Stir in the coffee and 1/2 cup water. Reduce heat to medium-low. Cook, stirring occasionally, until the liquid is absorbed, about 2 minutes.

  2. Preheat the oven to 375. Bake the taco shells on a baking sheet until warm, about 5 minutes.

  3. Fill the taco shells with the cheese. Top with the meat filling, lettuce, tomatoes, pickled jalapenos and onions.

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