MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leo & Benno's Beef Taco
Categories: Beef, Vegetables, Herbs, Citrus, Breads
Yield: 10 Servings

2 tb Extra virgin olive oil
1/2 Red onion; peeled, halved,
- sliced in thin half-moons
2 1/4 lb Ground chuck
2 ts Salt
1 1/2 tb Ground cumin
4 1/2 oz Tube tomato paste
4 cl Garlic; peeled: 3 chopped, 1
- whole
14 (to 16) corn tortillas
2 Limes
1/2 c Fresh cilantro leaves

In a large frying pan, over medium-high heat, drizzle
olive oil into the bottom of the pan. Add in the red
onion and cook until they are slightly brown (3 to 4
minutes). Add the meat in thirds, 5 seconds between.
Season with salt and chop the meat into several parts
with the sharp edge of a wooden stirrer. Brown the meet
throughly (6 to 8 minutes). Drain some of the grease,
but leaving a little will add flavor.

When the meat is almost ready, add cumin and tomato
paste (Tuscan Toothpaste, as Batali calls it) over the
meat and stir well. This keeps your tacos from being
dry. Add in the chopped garlic and the whole clove (but
remove the whole clove before serving!). Cook for 1 to 2
minutes to add flavor to the meat and then remove from
the heat.

To cook the tortillas, put the burner on medium low and
put it right on the burner. You’ll need an electric
stove for this one, folks. Flip the tortilla with tongs
and then wrap them in a towel.

To serve this meal, put the meat in a bowl, tortillas on
a plate or holder, cut limes into wedges and put
cilantro in a cup. Take a tortilla, add meat, cilantro
and squeeze the lime on the meat.

RECIPE FROM: https://www.recapo.com

Uncle Dirty Dave's Archives

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... Dried chipped beef can be used as a tire patch.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)