Secret Sauce Tacos

By Valarie

Ingredients

• Tacos
• 1 1/2 pounds Top Sirloin
• 1 tablespoon Vegetable oil
• 1 small onion (1/2 cup chopped onion)
• 2 fresh Garlic Cloves minced
• 2 1/2 tablespoons Gebhardt Chili Powder
• 1 cup Water
• 2 tablespoons Tomato Sauce
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 teaspoons Granulated Garlic
• 1 tablespoon Flour
• 2 dozen Fresh Corn Tortillas
• Guacamole
• 3 large Ripe Avocados, halved, seeded & peeled
• 1 Lemon, juiced
• 1/2 teaspoon Salt
• 1/4 cup Onion – diced
• 2 Roma Tomatoes – diced
• 2 small-medium Serrano Chiles, seeded & minced
• 2 tablespoons Chopped Cilantro
• 1 Clove Garlic, peeled & minced
• Grandmas Hot Chile Sauce
• 4 Serrano Chiles
• 2 Jalapenos
• 1/2 cup Tomato sauce
• 1/2 teaspoon Salt
• 1 large Garlic Clove
• 1/2 cup Water
• Additional Taco Toppings
• Shredded Lettuce
• Tomato
• MontereyJack Cheese

Details

Servings 1
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

For Tacos:
Prepare the Top Sirloin by chopping into small pieces.
Preheat large skillet over medium heat and add Vegetable Oil. When hot, add Meat, Onion and Garlic. Sauté until Onion is transparent. Add Chili Powder and cook for 1 minute. Add water and bring to a boil. Next, add Tomato Sauce, Salt, Pepper and granulated Garlic and stir to combine. Cook for an additional 5 minutes. Add Flour to thicken Sauce, cook on low heat for 10 minutes or until Sauce is lightly thickened. Let cool covered on stovetop when done.
Meanwhile, heat two-inches of Vegetable Oil in a large, heavy-bottomed, high-sided skillet to 350°F. Place 1 Tortilla in skillet and fry for 30 seconds. Flip and fry for 15 seconds. Then, using a wooden spoon, fold Tortilla in half and fry until lightly crispy and golden, about 2 minutes. Place on a paper towel- lined plate to drain. Repeat process and continue frying Taco Shells.
Fill Taco Shells with 2-3 tablespoons of prepared Secret Sauce Meat. Top with Shredded Lettuce, Tomato, Guacamole, Monterey Jack Cheese, Grandma’s Hot Chile Sauce and enjoy!
For Guacamole:
In a large bowl, stir to combine the Avocado Pulp and Lemon Juice. Drain and reserve the Lemon Juice, after all of the Avocados have been coated. Mash coarsely using a large fork. Pulp should be a little chunky not mashed completely. Fold in Onions, Tomatoes, Serrano Chiles, Cilantro and Garlic. Season with Salt and Grandmas Hot Chile Sauce to taste.
For Grandma's Hot Chile Sauce:
Heat griddle on medium-high temperature to roast Serrano and Jalapeno Peppers. Place on griddle and rotate continuously until Chiles are roasted & skin has blackened. Place all roasted Chiles in a medium plastic storage bag and let cool for 10-15 minutes in refrigerator. Remove Chiles from storage bag and begin to peel the skin off. Cut the stem off of each Chile, do not remove seeds. Place whole Chiles in a blender. Add Tomato Sauce, Salt, Garlic & water. Blend on medium speed for approximately 30 seconds or until blended completely. Serve on filled tacos and enjoy! (Note: you can add more Tomato Sauce if too spicy or for desired taste.)