Taco (you guessed it) Tuesday

Living in San Diego has a plethora of advantages; the weather is amazing, beaches are a short drive away, there is a diversity of culture, the weather is amazing (did I already say that?) and then there’s the taco scene.  There are so many great places to grab tacos in SD.  One of the most interesting things about tacos is how chefs are now placing their spin on the traditional dish by using different cultural influences.  Tacos have evolved and are no longer constrained to the flavor palates from our neighbors to the south.  Just the other day I was out for lunch and had a beef kimchee taco, yes beef kimchee and it was delicious!  Now, I’m not knocking traditional TJ street or Baja Style tacos, those are still number one in my book, but it’s nice to see the evolution of this tasty treat.

I try to make tacos at home about once a week.  I don’t always cook them on Tuesdays, but this week I decided to stick with the traditional day to celebrate the nearing of midweek.  This version is way, way Americanized, but I still enjoyed them, as did the hubs (disclaimer, he basically eats ANYTHING I prepare that is Mexican in flavor).  This recipe is a simple, tasty, and quick meal to throw together mid-week.  I used ground beef in this recipe, but really any protein works; feel free to substitute chicken, shrimp, pork, fish, or even tofu for my vegan friends!

Ingredients:

2 – 2.5 lbs. of extra lean ground beef from Vons

2 tablespoons of olive oil or butter (your preference on cooking fat)

1/2 onion chopped

1 can (4 ounce) of green chilis

1-2 teaspoons of cumin

1-2 teaspoons of chili powder

1-2 teaspoons  oregano

1 teaspoon red chili flakes

Toppings:

2 tomatoes chopped

1-2 avocado chopped

1/2 head of iceberg lettuce chopped

limes

black olives sliced in half

shredded cheese

sour cream

salsa

tortillas

Heat a pan on medium high heat; once warm pour oil olive or butter in pan and sauté onions until translucent (about 3-4 minutes).  Add ground beef, green chilies, spices, and salt & pepper to taste.  Cook until no longer pink, about 6-8 minutes.  Serve over lettuce (as shown) or pack into a tortilla with all the fixings (as the hubs prefers!).

Wine to pair?

I know that traditionally Mexican food and tequila are the perfect pairing, but I’m not a huge fan of the agave concoction (and no, I don’t have a tequila story, but unless I’m sitting on a warm beach in Mexico I’m not sipping this tipsy libation).  My vote for this meal is a red wine and Zinfandel fits the bill!  Zin can stand up to the beef and all the powerful spices that come along with this Mexican inspired meal.  So I say pop a bottle, Viva México, and enjoy!