Taco take-out filling
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Taco take-out filling
  Beef    Tacos    Fillings  
Last updated 6/12/2012 1:26:06 AM. Recipe ID 60358. Report a problem with this recipe.
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      Title: Taco take-out filling
 Categories: Meats, Beef, Ethnic
      Yield: 1 Servings
 
      2 lb Ground chuck
      1 c  Onion -- chop
      1    Green pepper -- chop
      1 ts Mustard seeds
      3 tb Beef bouillon powder -- or
      1 ts Chili powder
    1/8 ts Tabasco
      1 ts Cumin powder
  1 1/2 c  Bottled chili sauce
    1/3 c  Sweetpickle relish
      1 sm Can tomato paste
      6 oz Water tomato Paste can
      3 tb Dark molasses
 10 1/2 oz Beef broth
           Hot fried taco shells
           Lettuce -- shred
           Monterey Jack Cheese-grate
 
  Pack beef into ungreased 10" skillet on medium heat. Cover and let
  simmer, reducing to low heat after 5 minutes. You don't really want
  to overbrown the beef, but to allow some moisture to combine with the
  natural fat in the chuck to create a broth while it simmer. Depending
  on the percentage of fat content in the beef, I'd let it steam like
  this for about 12-15 minutes. Turn off heat. Drain liquid from beef
  into blender with HALF of the beef. With on/off speed blend this
  mixture until it resembles a brick-layer's mortar. To the mixture of
  pulvarized beef and the remaining half which you did not put into the
  blender, add onion, green pepper, mustard seed, bouillon powder and
  chili powder. Stir in hotpepper sauce, cumin powder, chili sauce,
  sweet pickle relish, tomato paste, water, molasses and beef broth.
  (If you like a thinner sauce, add more beef broth). Simmer this
  uncovered, stirring frequently to prevent scorching or use your slow
  cooker on "high" for about 2 hours. On top of the range, simmer 1
  hour, adding additional liquid as necessary tokeep sauce consistency.
  Spoon it into the fried taco shells. Top it off  with lettuce, grated
  cheese and Taco 5 Alarm Sauce. Source: Gloria Pitzer Presents The
  Secret RestaurantRecipes Cookbook
  
  




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Recipe ID 60358 (Apr 03, 2005)

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