TACO FILLING
This is a concoction we often make for tacos, it's got a bite to it so it's not for those who don't like it hot. It can be used in either warmed flour tortillas or crispy taco shells. It's also something you can play around with to suit your tastes, a little more of this, a little less of that...
Provided by Crabzilla
Categories Mexican
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet (with available lid), brown the meats with the next 10 ingredients.
- Make sure the meat is browned really well.
- Add the Rotel tomatoes, chicken broth, and wine.
- Bring to a boil.
- Reduce to simmer until most of the liquid is absorbed and meat becomes very tender.
- I put a lid half on for awhile and then take it off towards the end to help reduce the remaining liquid.
- Garnish with fresh cilantro.
- Serve in crispy taco shells, or warmed flour tortillas.
- We top our tacos with shredded lettuce, diced tomatoes, sour cream, chopped black olives, sliced pickled jalepenos, salsa, and cheddar cheese.
- This is a pretty basic recipe and if I have any left over, I'll dump a cup of cooked rice in and make untraditional stuffed cabbage rolls or even stuffed poblano peppers.
- It's a jumping off point so you can play around with it and the spices to tailor it to your preference.
Nutrition Facts : Calories 426.3, Fat 28.5, SaturatedFat 10.5, Cholesterol 99, Sodium 1079, Carbohydrate 9.3, Fiber 0.6, Sugar 1.6, Protein 28.5
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