Another easy recipe . . .

So, once again, I was being lazy.

Well, not lazy so much, just plain tired.  It’s been a long week and it’s only Tuesday.

I had gotten out a pound of ground chuck from the freezer earlier today, and figuring that since it is basically the Playdoh of the culinary world, I would figure out something to do with it.  I actually struggled for ideas throughout the day.  Finally, after looking through the pantry, I found some tortillas, and of course there were other fixins in there so I decided on a rarity around our house. . . Tacos.

Yeah, I know . . . “Tacos??? He’s writing about freaking tacos????”  Yes, I am writing about freaking tacos.  But bear with me, they turned out really good. . .

Ingredients:

1 T Olive Oil

1 lb Ground Chuck

1/2 medium onion diced

3 cloves of garlic crushed and diced

1 can diced tomatoes (there is a new product from Hunt’s that I have been trying which are flame roasted, available at HEB)

1 tsp dried oregano

2 T San Antonio Chili Powder (available at Central Market and some HEB stores)

1 1/2 T Ground Cumin

1/2 tsp Cayenne

1/4 tsp Ground Cinnamon (I know, Just bear with me, it was something I was trying out)

1/2 tsp Salt

1/2 tsp Ground Pepper

2 T Beef Stock (I use the red carton from Kitchen Basics)

Heat the Olive Oil in a 12 inch saute pan over medium-high heat.  Brown the Ground Chuck.  Add the onions and soften slightly.  While that is cooking, combine the Oregano, Chili Powder, Cumin, Cayenne, Cinnamon, Salt and Pepper in a bowl and combine.  Once the onions have softened, add the garlic and the spice mixture and stir until you can smell the spices (just a few seconds).  Add the tomatoes, and (if necessary) the stock depending on the moisture in the tomatoes.  You just want to have a moist, but not wet mixture.  Reduce the heat to low, place a lid on, and allow to cook for 15 minutes, stirring occasionally and checking the moisture.  For the final 5 minutes, remove the lid and continue to reduce the ‘sauce’.  Allow to cool (‘sauce’ will thicken) while you gather your toppings.

So, back to the Cinnamon.  You can’t even taste it.  However, it brings out all of the other flavors, especially in the Chili Powder and Cumin.

Let me know what you think.  We used soft tortillas smeared with sour cream (it turns into another sauce that way) and topped with cheese, lettuce and salsa.  Of course mine was also topped with Habenero Hot Sauce . . . . but my views on Hot Sauce (and subsequent addiction) is another story. . . .