Ingredients
- 3 tablespoons Canola oil
- 1 pound ground veal
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 tablespoon adobo spice
- 1/2 cup onion, small dice
- 1 garlic clove, minced
- 1/2 cup Tomato, small dice
- 1-1/2 tablespoons Piloncillo, grated (or brown sugar)
- 1 tablespoon chipotle en adobo, chopped
- 1/4 cup cilantro, minced
- 2 tablespoons lime juice
- salt to taste
- ground black pepper to taste
- 2 tablespoons Masa harina (or corn meal)
- 8 taco shells, hard
- 1/2 cup queso fresco or white cheddar, grated
- 1/4 cup Poblano peppers, roasted
- 1 cup iceberg lettuce, shredded
- 1/2 cup tomatoes, diced
- 1/2 cup sour cream
Instructions
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Pre-heat oven to 350°F.
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Heat oil in a large sauté pan. Add the ground veal, chili powder, cumin and adobo spice and cook until lightly brown.
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Add the onion and garlic and continue to cook until the vegetables are translucent.
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Add the diced tomatoes and continue to cook on low heat for 2 minutes.
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Season with the piloncillo, chipotle, cilantro, lime juice, salt and pepper.
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Sprinkle in the masa harina and cook for another 3 minutes on low heat to thicken the mixture. Set aside.
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To assemble the tacos, divide the taco meat into 8 taco shells, about 1/4 cup per shell. Sprinkle on cheese and roasted peppers. Place tacos in the oven for 5 minutes or until the cheese is melted.
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Top with shredded lettuce, diced tomatoes and sour cream.
