Multitasking on Taco Night


While taco night may not have a lot of wow factor to it, its one of those great family meals that doesn’t take a lot of time or skill.

Of course, some of us food snobs aren’t satisfied with the traditional boxed taco kit and have come up with our own spins on this classic dinner.

For me it’s the bold flavor of lean ground beef marinated in a savory chili lime juice, topped with a home-made salsa.

Normally, I use a mix of canned tomato, canned green chili, dried chili pequin, and garlic salt for my taco topping. Would you believe I forgot to buy canned green chili?

Not to worry, I picked up a ton of fresh green chilies in a 99 cents per lb sale, I just needed to clean and peel them.

Now if you have ever tried to peel a raw pepper of any kind, you probably know it’s a futile effort.  The skin is on there pretty damn good and the meat is too thin to peel with a knife without wasting half the pepper.

When I make my taco meat I usually take one lb of lean ground beef and soak it in a can of beef broth with about 2 tablespoons of lime juice, 2 tablespoons of red chili powder and 1 tablespoon of onion salt for 30 minutes or more before cooking it.

When I cook the beef, I essentially boil it in its own marinade, reducing all that juice into the meat resulting in a slightly spicy and tangy flavor across a juicy, lightly textured beef.

Tonight, I decided to kill two birds with one stone by tossing an entire green chili in with my beef while the marinade cooked down, essentially steam-cooking the pepper.

When my beef was all ready for consumption, I took the pepper out, cut it in half, removed the seeds and scooped all the flavorful pepper meat out like ice cream.

All-in-all, it was a good dinner.  The tacos were bomb, and the salsa had an extra fresh taste you just can’t get from a can.

Anyone else have any of these random time saving tricks to share?

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