Name: Ground Beef and Chorizo Tacos
Total time: 45 min
Cuisine: Southwest (Tex-Mex)US & Canada
Ingredients: 1 pound 90-percent lean ground beef; 4 ounces Mexican-style chorizo sausage , casings removed; 1 teaspoon pepper; 3/4 teaspoon salt; 1 onion , chopped fine; 1 poblano chile , stemmed, seeded, and chopped fine; 4 garlic cloves , minced; 1 tablespoon ground cumin; 2 teaspoons minced canned chipotle chile in adobo sauce; 4 plum tomatoes , cored and cut into ¼-inch pieces; 1/2 cup water; 1/4 cup chopped fresh cilantro; 12 (6-inch) corn or flour tortilla , warmed

Why This Recipe Works

For our version of the ground beef taco, we started by browning ground beef and Mexican-style chorizo—an ideal combination for a flavorful, tender filling. Then we added onion and poblano chile for some vegetal complexity. Once those vegetables were softened, we added garlic, cumin, and canned chipotle chile in adobo sauce. After stirring in some chopped plum tomatoes and water, we brought the mixture to a simmer and continued to cook it until it transformed into a ruby-red, tangy, and well-balanced taco filling.

Before You Begin

For a less spicy filling, reduce the amount of minced canned chipotle chile to 1 teaspoon. Serve with your choice of garnishes, such as shredded iceberg lettuce, cheddar cheese, and hot sauce.

Instructions

Combine beef, chorizo, pepper, and salt in 12-inch nonstick skillet. Cook over medium-high heat until beef is no longer pink, 6 to 8 minutes, breaking up meat with wooden spoon. Stir in onion and poblano and cook until softened, 6 to 8 minutes. Add garlic, cumin, and chipotle and cook until fragrant, about 30 seconds.

Stir in tomatoes and water and bring to simmer. Reduce heat to medium-low, cover, and continue to cook until tomatoes are beginning to break down, about 10 minutes longer. Off heat, stir in cilantro.

Divide filling evenly among tortillas, about ¼ cup each. Serve.