Beef Tacos With Fresh Salsa
|Olive oil/Other vegetable oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Lean ground beef||1⁄2 Pound|
|Canned stewed tomatoes||7 1⁄4 Ounce, drained (1/2 Of 14 1/2 Ounce Can)|
|Canned chopped green chilies||2 Ounce, drained (1/2 Of 4 Ounce Can, Mild)|
|Chili powder||2 Tablespoon|
|Cumin||1 1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Green bell pepper||1 Small|
|Fresh tomato||1 Medium|
|Cilantro sprigs||1⁄4 Cup (4 tbs)|
|Red wine vinegar/Cider vinegar||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Hot pepper sauce||3 Drop|
|Shredded romaine lettuce||2 Cup (32 tbs)|
1 Coarsely chop the onion.
2 In a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, 3 to 5 minutes.
3 Crumble in the beef and cook, breaking up the beef with a spoon, for 2 to 3 minutes.
4 Add the stewed tomatoes, green chilies, chili powder, cumin, 1/4 teaspoon of the oregano and the cayenne, breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
5 Coarsely chop the bell pepper, fresh tomato and scallions. Finely chop the cilantro (if using).
6 In a small bowl, combine the bell pepper, tomato, scallions, cilantro, the remaining 2 tablespoons oil, the vinegar, the remaining 3/4 teaspoon oregano, the black pepper and hot pepper sauce.
7 Shred the lettuce.
8 Fill each taco shell with 1/4 cup of the beef mixture and top with shredded lettuce. Top the tacos with salsa or serve it on the side.