SHREDDED BEEF LETTUCE TACOS

THREE SERVINGS:

PICKLED ONION PICO DE GALLO:

MAKING THE PICKLED ONION PICO DE GALLO:

1. THINLY SLICE THE RED ONION, THEN PLACE THE SLICES INTO A BOWL CONTAINING ONE CUP OF BOILING WATER.

2. SQUEEZE THE JUICE FROM THE LEMONS ONTO THE ONION, THEN ADD SEA SALT AND PEPPER TO TASTE. AFTERWARD, REFRIGERATE IT FOR AT LEAST ONE HOUR.

3. WHEN READY TO ASSEMBLE THE TACOS, DRAIN HALF THE LIQUID FROM THE BOWL, THEN ADD IN FOUR CUBED TOMATOES AND THE ½ CUP OF CHOPPED CILANTRO.

PREPARING EACH TACO:

1. IN A HOT SKILLET, MELT ¼ CUP OF MONTEREY JACK CHEESE UNTIL IT IS CRISPY AND LIGHT BROWN ON THE OUTER EDGE. THEN SET THE CHEESE ASIDE.

2. IN THE SAME SKILLET, PLACE ½ CUP OF SHREDDED BEEF. THEN ADD A THIRD OF THE SEA SALT, BLACK PEPPER, PAPRIKA, AND SMOKED CHIPOTLE POWDER OVER IT.

3. MIX AND STIR THE MEAT UNTIL IT IS HEATED THROUGHOUT. THEN SET THE MEAT ASIDE.

4. ASSEMBLE A TACO IN THIS ORDER: LETTUCE LEAF, CHEESE CRUST, SHREDDED BEEF, PICKLED PICO DE GALLO.

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