SHREDDED BEEF LETTUCE TACOS
THREE SERVINGS:
- 3 LEAVES OF ROMAINE LETTUCE
- 1 ½ CUPS OF SHREDDED BEEF
- ¾ CUP OF MONTEREY JACK CHEESE
- ½ TSP OF SEA SALT
- ⅓ TSP OF BLACK PEPPER
- ¼ TSP OF PAPRIKA
- ¼ TSP OF SMOKED CHIPOTLE POWDER
PICKLED ONION PICO DE GALLO:
- 4 GoodFarms™ ROMA OR ROUND TOMATOES, CUBED
- 1 RED ONION
- ½ CUP OF CHOPPED CILANTRO
- 3 LEMONS (JUICE)
- 1 CUP OF BOILING WATER
- SEA SALT & BLACK PEPPER (TO TASTE)
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.
Suggested cookware:
- Skillet
- Knife
- Cutting Board
- Lemon Squeezer
- Pot
- Bowl
- Spatula
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