Wednesday, January 11, 2012

Taco (Salad) Night

Tacos are always a slam dunk for my kids. They adore crunchy shells, so I do indulge them with the organic ones sold at Whole Foods.

As tempted as I am by the salty crunch, I do just fine tossing my taco meat in a big salad. Tonight's filling was so moist that I didn't need any dressing; I simply stirred in a little salsa with my meat, lettuce and vegetables.

Taco Filling

1 tsp. olive oil
1 onion, chopped
4 tsp. minced garlic
2 tbs. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
pinch of cayenne pepper (add more if your kids don't mind heat)
salt and pepper
1 lb. ground meat of choice
1/2 cup tomato sauce
1/2 cup organic chicken or beef broth
1 tsp. sweetener of choice (I used palm sugar)
2 tsp. apple cider vinegar**

Heat oil in a large skillet over medium heat.  Add the onion and cook until soft, stirring occasionally.  Add the garlic and spices and cook, stirring constantly, for one minute.  Add the ground meat and cook, breaking up meat with a wooden spoon. Cook until meat is no longer pink and season with salt and pepper.

Add tomato sauce, broth, sweetener, and vinegar. Bring everything to a simmer and lower the heat.  Simmer uncovered, stirring frequently, until the liquid has reduced and mixture has thickened (about 10 minutes).  Adjust seasonings if necessary.

**I got the idea for adding apple cider vinegar from Mark Sisson's bison chili recipe, which uses both ACV and cocoa powder. Both ingredients sound like odd additions to tacos/chili, but they add a lot of dimensions of flavor. I didn't think to break out the cocoa powder tonight, but I bet a tsp. or two would taste really good in this (kind of like a Mexican mole).

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