it’s a one word title, with appropriate spanish punctuation so you know to be excited about it before you even get to the end.

what a smart language. i used to speak it. i guess i still do, but much more pathetically. ¡que lástima!

tacos! | things i made today

we decided that we didn’t want to have a free weekend in madison in april, so we’ve been successfully leaving the city for finer destinations all month. this weekend, we were in chicago at my parent’s house. jason’s family came down as well to visit and we spent a lovely sunny chicago afternoon at the art institute. they have a special exhibition of picasso work, which was quite entertaining. after getting our fix of culture we spent the rest of the day eating. in true form, my mother produced a four course meal for ten people without skipping a beat. it’s really quite fascinating. i did steal a couple of the recipes for my own collection and future blogging opportunities. but i won’t reveal all her secrets.

back to tonight and the tacos.

tacos! | things i made today

tacos! | things i made today

i used venison meat in these tacos for, well, obvious reasons. the deer is still taking up far too much freezer space. but, if you don’t have ground vension use some beef or turkey. i’ve actually also made these with shrimp and mahi mahi with just a little adjustment of spices and timing. bottom line: they’re tacos, so you can go nuts.

tacos! | things i made today

tacos! | things i made today

¡Tacos!
Recipe type: Main Dish
Serves: 4-6
 
Ingredients
  • 2 red chilis
  • 1 tablespoon olive oil
  • 1½ onions, chopped, divided
  • 2 garlic cloves, chopped
  • 1 lb ground venison, beef, turkey, fish, or shrimp
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 3 cups mushrooms, chopped
  • 1½ cup corn
  • 1½ cup black beans (I use canned)
  • 1 tablespoon chives, chopped
  • 2 tomatoes
  • 1/ avocado, chopped
  • 2 tablespoons cilantro, chopped
  • squeeze of lime
  • 1 cup queso fresco, shredded
  • small corn tortillas
  • sour cream to serve
Instructions
  1. Turn broiler on high. Place chilis on baking sheet and broil until skins begin to burn.
  2. Remove from oven and let cool. Use a knife to scrape off the skins and chop.
  3. In a large pan, heat olive oil. Add in one onion and garlic, cooking for 4-5 minutes until translucent.
  4. Stir in chilis, ½ of the cumin, and venison (or beef or turkey - if making with seafood, cook seafood separately and mix with vegetables at the end). Cook until meat has browned, about 7-8 minutes.
  5. Add in mushrooms and cook for an additional 5 minutes.
  6. Add salt and pepper to taste. Transfer mixture to bowl and cover.
  7. In the same pan, add in corn. Let corn cook without stirring so it slightly blisters, about 5-6 minutes. Remove from heat and set aside.
  8. In the same pan, add in beans. Stir in remaining cumin, salt, and pepper. Cook for 6-7 minutes, until beans have slightly blistered as well. Top with chives.
  9. Next, make salsa. Combine chopped tomato, ½ onion, cilantro and avocado. Stir well and sprinkle with lime juice.
  10. Lastly, heat a small pan with a little olive oil. Warm up your tortillas right before serving.
  11. Place meat, corn, beans, salsa, queso fresco, and sour cream on your table and let everyone make their own tacos. As I said, go nuts.

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