GRINGO TACOS

Ingredienser

Gringo Seasoning

2 teaspoons onion powder

1½ teaspoons dried red pepper flakes or chopped dried chile de árbol

1 tablespoon chili powder

1½ teaspoons ground cumin

1½ teaspoons sweet paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

2 tablespoons canola oil

1 medium white onion, diced

1½ pounds 80% lean ground beef

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

12 hard-shell tacos

¼ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

¼ cup shredded iceberg lettuce

Hot sauce, such as Trejo’s, Cholula, or Tapatío

1½ cups Pico de Gallo (this page)

Vejledning

MAKE THE GRINGO SEASONING In a medium bowl, mix the onion powder, red pepper flakes, chili powder, cumin, paprika, garlic powder, and oregano.

COOK THE BEEF Heat the oil in a large skillet over medium-high heat until it is shimmering, about 2 minutes. Add the onion and cook until it is soft and translucent, 5 to 7 minutes. Add the beef and the Gringo Seasoning and cook, stirring occasionally, until the beef is browned, about 15 minutes. Add ½ cup of water and use a wooden spoon to scrape up the bits from the bottom. Cook until most of the water has evaporated, about 5 minutes. Add the salt and pepper and stir to combine. Remove from the heat and set aside to cool.

MAKE THE TACOS Divide the beef among the taco shells, top each taco with the cheese, and then add the lettuce. Serve with hot sauce to taste and the Pico de Gallo.

Notater

“Gringo Taco” is sort of a joke name because a lot of non-Mexicans first started loving tacos thanks to Taco Bell, which for the record did not invent the hard-shell taco filled with spiced ground meat, which is basically what a Gringo Taco is. It’s beefy and mildly spicy and really good. Its origins are a little fuzzy but it most likely was first cooked up in Texas, where beef was plentiful and Mexican immigrants made the most of what they had at hand.