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    Thursday, March 02, 2017

    New Take on Tacos

    So once again looking for Cheap and Cheerful, Nourishing, Tasty, Kid Friendly Food
    Consequently, I didn't add a lot of chili powder to the food
    Bit tough on smaller mouths
    I was inspired by a recipe, I found on the Bon Appetit site from Wes Avila, Guerrilla Tacos, Los Angeles

    They may not recognise it as their recipe
    But the base is there
    Apparently they call the meat sauce Picadillo
    I like that, so I will too
    I should have bought more Taco Shells
    All wolfed down so quickly

    8 Servings
            1 tablespoon vegetable oil
            600 gms hamburger Mince
            1 large russet potato, peeled, cut into ½-inch pieces
            ½ medium red onion chopped
            1 shallot, finely chopped

            ½ red pepper chopped
            Sea salt, freshly ground pepper
            Chili powder as much as you like
            1 teaspoon ground cumin
            1 teaspoon garlic powder
            2½ cups chicken broth

    Salsa And Assembly
            4 plum tomatoes
               ½  medium red onion sectioned
               ½ red pepper cut into 3
            3 garlic cloves in school
            1 red chili
            2 tablespoons white wine vinegar
            Kosher salt

    Sour Cream Sauce for Topping       
            ½ small shallot, finely chopped
            1 cup sour cream
            2 tablespoons chopped chives
            2 teaspoons finely grated lemon zest
            1 tablespoon fresh lemon juice

    A packet Hard taco shells, 
    Grated cheddar, and cilantro
    Avocado mashed with some S & P, lemon juice and little garlic 
    (for serving)

    Prepare vege
     I like to par cook the potatoes first, just zap them in the micro wave for about 2 minutes
    Heat oil in a large skillet over high.
    Cook beef, breaking up with a spoon,
    until browned all over but not totally cooked through, 6–8 minutes.
    Transfer to a medium bowl with a slotted spoon.
    Reduce heat to medium and cook potato, onion and shallot, in same skillet, stirring often, until tender 6–8 minutes;

    season with salt and pepper.
    Sprinkle in chili powder, cumin, and garlic powder and cook,
    stirring, until fragrant, about 1 minute.
    Add broth and beef along with any accumulated juices.
    Bring to a simmer and cook, stirring and scraping up brown bits,
    until liquid is evaporated and potato is tender, 12–15 minutes;
    season with salt and pepper.
    Transfer to a medium bowl, cover, and let sit until ready to serve.

    Heat oven to 200C
    Place Tomato, chili, garlic cloves, onion red pepper on a baking sheet
    Toss with a little olive oil
    Roast about 8-10 minutes

    Remove and cool a little
    Take off the skins from the pepper tomatoes and chili
    also remove seeds from chill
    Put everything into a blender making sure you scrape all the juices from the pan
    Blitz to make a sauce
    Sour Cream for Topping
    Whisk shallot, sour cream, chives, and lemon zest and juice in a small bowl;
    season with salt.
    Spoon warm picadillo into shells.
    Top with cheddar, salsa, avocado, cilantro, and a dollop of lemon sour cream

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