Ingredients
- Filling:
- 2 lbs ground beef
- 3 Tbsp olive oil
- 1 cup onion, small dice
- 4 Tbsp carrot, shredded
- 1/2 cup green pepper, small dice
- 1 Tbsp garlic, chopped
- 2 Tbsp tomato paste
- 3 Tbsp light brown sugar
- 1 cup chili sauce
- 1 (15-oz) can tomato purée
- 1 Tbsp Worcestershire sauce
- 1 Tbsp cider vinegar
- 2 tsp salt
- 1 tsp pepper
- Taco:
- 6 large pitas
- 2 cups lettuce, julienned
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1 cup tomato, diced
- 1 jalapeño, thinly sliced
- 6 cilantro sprigs
- 1 lime, sliced
Preparation
Step 1
Preparation:
To prepare the filling, brown the ground beef in a large skillet, then drain.
In another large skillet, heat the oil over medium heat and add the onion, carrot, pepper, and garlic. Sauté until the vegetables begin to soften. Stir in the tomato paste, brown sugar, and chili sauce and cook for 1 minute. Put in the tomato purée, Worcestershire sauce, vinegar, salt, pepper, and cooked beef. Stir together. Simmer for about 10 minutes over low heat, stirring occasionally. Remove from the heat and keep warm.
To prepare the tacos, warm the pita bread in a dry skillet or toss onto a hot grill pan. Don't overheat the pita bread or dry them out.
Using a taco holder or a large muffin pan turned upside down, bend each pita in half, being careful not to crack them, to resemble a taco. Place in the stand or between the muffin pan cups.
Build each taco in layers. Start with some lettuce, then follow that up with the filling, a dollop of sour cream, shredded cheese, tomato, jalapeño, and cilantro. Finish each with a slice of lime for squeezing on top.