Yields: 8 to 10 servings | Prep Time: 30 minutes | Cook Time: 5 minutes
Ingredients
Toppings & Assembly
- ½ head romaine lettuce
- 6 leaves lacinato kale
- 1 pint cherry tomatoes
- 1 shallot
- 1 jalapeno (optional)
- 6 ounces sharp cheddar cheese (optional)
- 2 limes (optional)
- 1 cup cilantro, leaves and tender stems (optional)
- 24 Sourdough Tortillas, for serving
Seasoned Taco Meat
- 1 ¼ teaspoons ground turmeric
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon granulated onion
- 1 ½ teaspoons Ballerina Farm French Salt
- 2 dried chile pasilla ancho*
- 1 tablespoon extra-virgin olive oil or beef tallow
- 2 pounds Ballerina Farm Ground Beef
- ¾ cup beef bone broth
Method
- Prepare the toppings by thinly slicing the lettuce, then de-stemming and thinly slicing the kale. Toss together in a bowl and set aside. Halve the cherry tomatoes, then thinly slice the shallot and jalapeno. Finally, grate the cheddar cheese and slice the lime into wedges (if using).
- Place a large cast-iron skillet over medium-high heat. Once hot, add the dried chiles and toast for about 2 minutes on each side, until beginning to blacken. Remove the pan from the heat, then remove the stems from the chiles. Using a spice grinder (or a food processor), pulverize the chiles into a powder. This will yield about 3 tablespoons of chile flake.
- In a small bowl, combine the chili flakes, turmeric, black pepper, cumin, cinnamon, granulated onion, and salt. Set aside.
- Place the cast-iron skillet back onto the stove over medium-high heat and add the oil or tallow. Once the oil is rippling, add the ground beef. Using a spatula, break up the ground beef slightly and then leave the meat to fry in the pan, undisturbed, for about 2 to 3 minutes or until a golden-brown crust forms on the bottom of the meat.
- Sprinkle the spice mix over the ground beef and continue breaking up the meat, allowing it to cook until mostly cooked through—about 2 more minutes.
- Add the bone broth, then once simmering, remove the pan from the heat to begin serving.
- To each tortilla, add the seasoned taco meat, a pile of romaine and kale, a few cherry tomatoes, shallot, jalapeno, cheese, a squeeze of lime, and cilantro.
Happy eating!
