Ingredients: |
Ingredients: Taco meat:
1 tablespoon olive or vegetable oil (optional)
1 pound ground beef (80/20 or leaner if desired)
½- 1 pound bulk breakfast sausage, spicy or regular
Salt and pepper to taste
2 tablespoons chili powder, such as Gebhardt’s
1½ teaspoons ground coriander (half a scant palmful)
1½ teaspoons cumin (half a scant palmful)
1 teaspoon dried oregano (1/3 palmful)
1 large or 2 medium jalapeno peppers, seeded and chopped (optional)
1 onion, finely chopped
3 cloves garlic, chopped
½ cup strong coffee, leftover from breakfast or brewed (you can add a bit more if you are using the entire poundof sausage)
½ cup water
Hard shell squared-bottom large corn taco shells (or whicherver tacos you desire)
Suggested toppings:
Shredded pepper jack and/or cheddar cheeses (2½ cups total)
Shredded lettuce, iceberg or Romaine
Diced tomatoes
Pickled jalapeno pepper rings
Sour cream
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Directions: |
Directions:Heat a large skillet over medium-high heat, add oil, a turn of the pan, add beef and sausage, brown and crumble. Season the meat with salt, pepper, chili powder, coriander, cumin and oregano. Add jalapeno peppers, onion and garlic, combine, then soften 7-8 minutes. Add coffee and water, stir to combine, then lower heat and allow liquids to absorb. This takes at least 15 minutes.
Preheat oven to 375˚F (or lower if you aren't able to watch them carefully) and warm and toast taco shells. |
This recipe for Red Eye Tacos is from