The New Taco Dinner
Homemade Taco Meat
Ingredients:
3 tbsp + 1 tbsp butter, divided
1 cup 1/4″ diced onions
8 oz mushrooms, cleaned & sliced
1 lb ground grass-fed bison *
1 tbsp minced garlic
1 tbsp chopped fresh oregano
1/2 tsp crushed red chili flakes
1 tsp paprika
2 tsp ground cumin
1 tbsp chili powder
2 tsp molasses
1 tsp sea salt
Instructions:
In a large saucepan with tall sides over medium heat, melt butter until it begins to foam. Add onion, mushrooms and bison. Saute for 10 minutes, stirring and breaking up meat with a wooden spoon occasionally; mushrooms will be softened and meat will be cooked through. Add garlic, oregano and chili flakes. Stir to combine. Add paprika, cumin, chili powder, molasses and sea salt. Stir to combine and continue to simmer over medium heat for an additional 3 minutes. Add remaining 1 tbsp butter. Stir to melt and incorporate. Serve warm.
* Grass-fed ground beef may be substituted.
Traditional Re-Fried Beans
Yield: 2 cups
Ingredients:
3 cups cooked pinto beans *
1/2 cup chopped yellow onion (approx 1/2 medium)
3 tbsp pastured lard **
1/4 tsp sea salt
Instructions:
In a large saute pan, melt lard over medium heat. Add onions. Saute, stirring occasionally, for 10 minutes; onions will be softened and slightly browned. Add cooked beans. Mash with a potato masher for 1 minute; mixture will be mostly smooth and well combined. Stir in sea salt. Serve warm.
* To achieve 3 full cups of cooked pinto beans, use a double batch of the Cooked Bean recipe. Store the leftover in the refrigerator with the cooking liquid. Drain and rinse when ready to use in other recipes. Cooked beans are delicious in a tossed green salad. In a pinch, two cans drained and rinsed equals 3 cups cooked beans.
** Pastured beef tallow or grass-fed butter may be substituted, but I like the flavor of lard.
Other Taco Ideas…
Sprouted Corn or Wheat Tortillas – Add additional health to your meal with sprouted shells. Sprouted means that the grain has been soaked and literally sprouted or grown a bit. This activates the enzymes in your food and makes the grains highly digestible. My favorite brand of Sprouted Corn Tortillas is by Food for Life.
Lettuce – Finely chopping or shredding Romaine is the key to “Taco-Style” lettuce.
Tomatoes – In the summertime, try heirloom!
Cheese – If you can get your hands on a Raw Milk Cheddar, that’s the way to go!
Olives – Doesn’t have to mean canned black olives! Find an olive bar and try something new. Make sure to pit them, chop them or slice them to make them feel like “Taco-Style” olives.
Onions – Try red onions, scallions or sweet onions. If you are in the Southeast, definitely try Vidalia Onions!
Sour Cream – Organic is very important when it comes to Dairy Products.
Guacamole – Try homemade! Store-bought is fine too, but read your labels. If you can’t pronounce it, don’t eat it!
Salsa – See Guacamole’s Tip!
