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Beef (a la Chorizo) Tacos with Cabbage Slaw Recipe

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This recipe for Beef (a la Chorizo) Tacos with Cabbage Slaw, by , is from Fowler and Tellinghuisen Family Cookbook, 2018, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Tellinghuisen

Category:
Category:

Ingredients:  
Ingredients:  
4 cups very thinly sliced red cabbage
3 tbsp. Olive Oil, divided
2 tsp. Ground Cumin
1/3 cup fresh cilantro leaves
3/4 tsp. Salt, divided
1/2 tsp. Black pepper
1 lb. 90% lean ground sirloin (turkey or chicken may be substituted)
3 tbsp. White vinegar, divided
1 tbsp. Paprika
5 garlic cloves, finely chopped
12 corn tortillas (6 in.)

Directions:
Directions:
Combine cabbage and cilantro in medium bowl. Combine 1 tbsp. Vinegar 1 tbsp. Olive oil, and 1/4 tsp. Salt in a small bowl, stirring with a fork. Drizzle vinegar mixture over cabbage mixture; toss well to combine. Set aside.

Combine remaining 2 tbsp. Vinegar, 2 tbsp. Olive oil, remaining 1/2 tsp. Salt, paprika, cumin, pepper and garlic stirring well with a fork or whisk.

Heat a large non-stick skillet over medium-high heat. Add beef; cook five minutes or until browned and done, stirring to crumble.

Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.

Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about ten seconds on each side or until lightly charred.

Spoon about 1/4 cup of the meat mixture and 1/4 cup of the cabbage mixture onto each tortilla.

Number Of Servings:
Number Of Servings:
Serves four (3 tacos each)
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
From Cooking Light, March, 2015.

 

 

 

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