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Entree
6 servings
5 minutes
15 minutes
Chef Tom Fraker
Canola oil for frying
12 (6-inch) corn tortillas
2 tablespoons extra virgin olive oil
1 pound ground beef
1 pound ground sausage
1 jar Melissa’s Hatch Salsa
2 teaspoons ground cumin
1 tablespoon chili powder
1/2 teaspoon granulated garlic
1/4 teaspoon onion powder
1/2 teaspoon dried Mexican oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Heat the canola oil to 350ºF and fry the tortillas, about 2 minutes, folding them to form taco shells. Drain on paper towels and set aside.
In a sauté pan, heat the olive oil. Add the ground beef and ground sausage and sauté, stirring often, until browned, about 8 minutes. Add the salsa and the rest of the ingredients and sauté for 3 minutes, stirring often.
Fill the taco shells with the filling and add your favorite additions (cheese, cilantro, onion, salsa, lime juice, etc…)
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