Basic Summer Tacos
Often in the summer, when the weather is good for grilling, I find myself making fajitas all the time. But when I get bored of fajitas, there are always tacos. Since fresh peppers are still available, we’ll use fresh hot peppers to make a nice taco filling with a slightly different flavor profile from what I might make in winter.
We’ll use a little bit of tomato at the end, but mainly we use green ingredients. Feel free to use a mix; serrano peppers are an excellent (though spicy) choice, if you can find them. Because we’re focusing on green chiles, it’s also completely reasonable to use ground pork in this recipe. As we will see in future taco recipes, generally pork for tacos is slow-cooked, but ground pork will work very well in this recipe.
When browning ground meat, especially in large quantities, it is important to have patience. Just let the meat cook, so that the water can evaporate and the meat start to brown. Sometimes, banking the meat to the high side of the pan, so that the juices can run out and boil off more easily, will help to speed things along. Plus, it provides a nice pool of hot fat to drop the vegetables into.
Makes enough for 4-6 people, roughly 1.5 lb.
• large mixing bowl (optional)
• large skillet
1 lb ground beef leaner is probably better
2 ea onions diced
1 ea poblano pepper diced
1 ea beefsteak tomato or four romas concassé
1 ea jalapeño pepper minced
4-6 cloves garlic minced
2 tsp oregano dry
1⁄2 tsp cumin seed whole or cracked
to taste salt and pepper
12 ea tortillas corn
1 bunch cilantro washed and dried
2 Tbsp red onion thinly sliced
1⁄2 cup cheese Feta, monterrey jack
1. Heat up your cast iron if need be.
2. Dice the onions and peppers, and mince the jalapeño and garlic.
3. Sear the ground beef in the cast iron with salt and pepper.
4. Place jalapeño, garlic, oregano and cumin atop the browning meat.
5. Once meat is reasonably browned, add the onion and poblano and cook until they are just barely starting to become tender.
6. Add the tomato and stir through, allow it to become warm.
7. Hold the taco filling warm while serving, or allow to cool and store in a tightly-lidded container in the refrigerator for up to a week, frozen for two months or so.
8. Warm tortillas in a skillet or over a flame, and then fill with the taco filling, about 2 Tbsp in each.
9. Garnish the tacos with sliced red onion, cilantro, and cheese.