2 lb Ground beef (chuck)
1 cup Finely chopped fresh onion
<<<OR>>>
1/4 cup Dry minced
1 tsp Cumin powder
1 1/2 cup Bottled chili sauce
<<<OR>>>
A whole bottle of
Heinz
1 Green pepper, chopped
<<<OR>>>
3 tbsp Dry minced green pepper
1 tsp Mustard seeds
Brand chili sauce
1/3 cup Sweet pickle relish
1 small Can tomato paste
1 can Water using the
Tomato
3 tbsp Beef bouillon powder (herb
Ox if you can get it or
Cubes will do
Paste can
3 tbsp Dark molasses
10 1/2 oz Campbell's beef
Broth.
1 tsp Chili powder
Hot fried taco
Shells
1/8 tsp Hot pepper sauce (scant)
(Tobasco)
Lettuce, shredded
Grated Monterey
Jack Cheese
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Pack beef into ungreased 10-inch skillet on medium heat. Cover and let simmer, reducing to low heat after 5 minutes. You don't really want to overbrown the beef, but to allow some moisture to combine with the natural fat in the chuck to create a broth while it simmer. Depending on the percentage of fat content in the beef, I'd let it steam like this for about 12-15 minutes. Turn off heat. Drain liquid from beef into blender with HALF of the beef. With on/off speed blend this mixture until it resembles a brick-layer's mortar. NOW-W-W... to the mixture of pulvarized beef and the remaining half which you did not put into the blender, add onion, green pepper, mustard seed, bouillon powder and chili powder. Stir in hot pepper sauce, cumin powder, chili sauce, sweet pickle relish, tomato paste, water, molasses and beef broth. (If you like a thinner sauce, add more beef broth). Simmer this uncovered, stirring frequently to prevent scorching or use your slow cooker on "high" for about 2 hours. On top of the range, simmer 1 hour, adding additional liquid as necessary to keep sauce consistency. Spoon it into the fried taco shells (use frozen & cheat a little if you want to). Top it off with shredded lettuce, grated cheese and Taco 5 Alarm Sauce. Source: Gloria Pitzer Presents The Secret Restaurant Recipes Cookbook Posted to EAT-L Digest 25 Jul 96
Date: Fri, 26 Jul 1996 10:30:37 -0500
From: MS ELIZABETH A SAYERS <GVKD27A@PRODIGY.COM>
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