Ingredients with Measurements:
- 1 cup cornmeal
- 3 cups water
- 1 tsp salt
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 8-10 taco shells
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, hot sauce
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the cornmeal, water, and salt until smooth. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.
4. Add the chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes.
5. Reduce the heat to low and pour the cornmeal mixture over the beef mixture in the skillet. Stir to combine and cook for 10-15 minutes, stirring occasionally, until the mixture thickens and the cornmeal is cooked through.
6. Preheat the oven to 350°F. Place the taco shells on a baking sheet and bake for 5-7 minutes, until heated through.
7. To assemble the tacos, spoon the sagamite mixture into the taco shells. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and hot sauce, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Skillet: medium-high heat
Oven: 350°F
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 19g
Protein: 17g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Corn tortillas can be used instead of taco shells.
- Any desired toppings can be used.
Variations:
- Add diced bell peppers or jalapeños to the beef mixture for added flavor and texture.
- Use different spices or seasonings to customize the flavor of the sagamite mixture.
- Add black beans or corn to the beef mixture for added nutrition and flavor.
Tips and tricks:
- Make sure to whisk the cornmeal mixture until smooth to prevent lumps.
- Stir the sagamite mixture frequently while it cooks to prevent it from sticking to the skillet.
- Customize the toppings to suit your taste preferences.
Storage instructions:
Leftover sagamite mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the sagamite mixture, place it in a skillet over medium heat and stir until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with fresh herbs or lime wedges.
Garnishes:
Shredded lettuce, diced tomatoes, shredded cheese, sour cream, hot sauce, fresh herbs, lime wedges.
Pairings:
Serve with a side of rice or beans for a complete meal.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, roasted vegetables.
Troubleshooting advice:
- If the sagamite mixture is too thick, add a little water or broth to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Sagamite is a traditional Native American dish made from cornmeal and water. It was often used as a staple food during the winter months when other food sources were scarce.
Flavor profiles:
Sagamite has a mild, slightly sweet flavor and a creamy texture. When combined with the spices and seasonings in this recipe, it has a savory, slightly spicy flavor.
Serving suggestions:
Serve the tacos with a side of rice or beans and a cold beverage, such as iced tea or a Mexican beer.
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