Tacos

There are many variations of taco seasoning; this is one of our favorites. Of course, you can up the heat to suit yourself or tone it down for children. One of our favorite sauces, made in Canada is Los Tacos Foods Salsa Verde, available for order through their partners.

Print Recipe

Course Main Course

Cuisine Mexican

Ingredients

1 TBSP Chili Powder
1 tsp. Paprika
½ tsp. Cayenne Pepper
½ TBSP Cumin
¾ tsp. Salt
1 lb. hamburger
¾ cup beef stock or water

Corn Tortillas and olive oil

Sides and Garnishes:

Pico de Gallo
Guacamole
Lettuce shredded
Radishes sliced
Black olives sliced
Sour Cream
Lime wedges
Blackened jalapenos
Cheddar Cheese grated
Salsa Verde

Instructions

Assemble Pico de Gallo and Guacamole prior to cooking the beef and prepare garnishes while the beef is simmering.
Mix spices while browning hamburger over medium heat.
Drain excess oil and add spices and stock or water.
Bring to a boil, then lower heat and simmer until liquid evaporates and taco mixture is thickened.
Put a small amount of oil in a non -stick skillet and heat. Place corn tortilla in skillet and heat one side, flip and heat the other. If serving for a group add tortillas to a Tortilla Warmer and continue heating tortillas!

Notes

Mexican and beer go hand in hand, but surprisingly, wine has a long history in Mexico as well.

The spicier the food, the sweeter the wine; and Mexican is no exception! Try a Dry Rose for the spice, a Dry Riesling for the Guacamole or a Pinot Gris to balance all of the cilantro in the Pico de Gallo.

For a Red try a Chianti or a Tempranillo or Sangiovese.

• We’ve Paired Tacos with:

• Kona Brewing Co. Big Wave Golden Ale Beer

• Whistler Brewing Company Gluten Free Forager Beer

• Quail’s Gate Dry Riesling

• Quail’s Gate Rose

• Oyster Bay Sauvignon Blanc

• Cloudy Bay Sauvignon Blanc

• Chianti Classico

• CVNE Rioja Reserva Cune

Keyword Cayenne, Corn Tortillas, Cumin, Ground Beef, Guacamole, Pico de Gallo