Beef and Chile Tacos
- Toppings (optional):
- 2-3 chile peppers (to taste)
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1 small yellow onion, finely chopped
- salt and pepper
- 1 clove of garlic, finely chopped
- 12- 6 inch flour tortillas or taco shells if preferred
- shredded cheese
- sour cream
Preparation time 20mins
Broil the chile peppers on a baking sheet, turn as skin blisters (about 10 minutes). Place peppers in a large ziploc bag and seal it closed. Let it sit for 10 minutes.
Remove from bag and rub with paper towels until skin comes off. Slice and remove top and seeds. Dice the peppers.
Warm 2 teaspoons of oil in a large pan. Cook beef until no pink remains. Remove meat to a bowl and drain fat.
Pour remaining oil in the pan. Add onion and chiles. Season with salt and pepper then cook until onion is translucent and soft. Mix in garlic and cook for about 1 minute. Add beef back in. Season with salt and pepper and cook unit hot.
Heat tortillas and fill with meat mixture. Serve with cheese, sour cream and lettuce if desired.