This was very good and can be used for tacos, burritos, nachos; you get the idea. The ground beef I have is in 1 1/2 pound packages and the chorizo added another pound; so I adjusted the original recipe accordingly. Allow the finished product to sit in the frig for a day; I think flavors will pop more. Picture and recipe from FoodNetwork.
Ingredients:
- 2 tablespoons EVO
- 1 pound ground beef
- 8 ounces bulk chorizo
- Kosher salt and fresh ground pepper
- 1 small onion
- 1 garlic clove, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1-8 ounce can tomato sauce
Directions:
Combine the olive oil, ground beef and chorizo in a skillet over medium high heat. Cook, stirring until browned, 5-6 minutes. Season with salt and pepper. I find a potato masher works well to combine the meats.
Add the onion and garlic, stirring until softened.
Clear a space in the pan and add to tomato paste, chili powder, cumn, coriander and paprika; cook, stirring until incorporated.
Add the tomato sauce and 1 cup water. Simmer until thickened, about 6-7 minutes.
No comments:
Post a Comment