Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1/2 cup tomato sauce
- 1/4 cup chopped fresh cilantro
- 8-10 redflower ragleaf leaves
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup sour cream
- 1/4 cup guacamole
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and minced garlic and cook until softened, about 3 minutes.
2. Add ground beef to the skillet and cook until browned, breaking up the meat with a wooden spoon as it cooks.
3. Add cumin, chili powder, paprika, salt, and black pepper to the skillet and stir to combine.
4. Pour in water and tomato sauce and stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened.
5. While the beef mixture is cooking, prepare the redflower ragleaf leaves by washing and drying them thoroughly.
6. To assemble the tacos, place a spoonful of the beef mixture onto each redflower ragleaf leaf. Top with shredded cheddar cheese, diced tomatoes, diced red onion, a dollop of sour cream, and a spoonful of guacamole.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 7g
Protein: 28g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of lettuce can be used instead of redflower ragleaf leaves.
- Monterey Jack or pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add a can of black beans or corn to the beef mixture for added texture and flavor.
- Use a different type of meat, such as shredded chicken or pork.
- Add diced jalapenos or hot sauce for extra heat.
Tips and tricks:
- Make sure to thoroughly wash and dry the redflower ragleaf leaves before using them as taco shells.
- Use tongs to carefully fold the redflower ragleaf leaves around the beef mixture to prevent tearing.
- Serve with lime wedges for added flavor.
Storage instructions:
Leftover beef mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef mixture in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the redflower ragleaf tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Chips and salsa
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Roasted vegetables
Troubleshooting advice:
- If the beef mixture is too dry, add more water or tomato sauce to the skillet.
- If the redflower ragleaf leaves are tearing, try using a larger leaf or doubling up the leaves for added stability.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands thoroughly before and after handling raw meat.
Food history:
Redflower ragleaf is a type of lettuce that is native to North America. It was traditionally used by Native Americans for its medicinal properties.
Flavor profiles:
The beef mixture is savory and slightly spicy, while the redflower ragleaf leaves add a fresh and slightly bitter flavor. The toppings add a creamy and tangy element to the dish.
Serving suggestions:
Serve the tacos with a side of Mexican rice and a cold beer for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A