Taco Bar

Name: Taco Bar
Ingredients: 2 tablespoons olive oil; 1 1/2 cups onions finely chopped; 3 tablespoons garlic minced; 2 pounds beef ground; 1 teaspoon chipotle chili peppers ground; 1 1/2 teaspoons kosher salt; 2 cups beef stock; 1/4 cup tomato paste; 12 each taco shells or warmed soft tortillas; 1 x cheddar cheese, medium grated, for garnish; 1 x tomatoes diced for garnish; 1 x jalapeno pepper minced, for garnish; 1 x sour cream, non-fat for garnish; 1 x iceberg lettuce shredded, for garnish; 1 x red onion chopped, for garnish; 3 each avocados ripe, peeled and cut into 1/2-inch pieces; 3 tablespoons yellow onion finely chopped; 3 cloves garlic minced; 1 tablespoon cilantro freshly minced; 2 tablespoons lime juice fresh; 1/2 teaspoon salt; 4 large tomatoes about 21/2 pounds, seeded and roughly chopped; 1 cup white onion chopped; 5 teaspoons garlic minced; 4 each serrano chiles stems and seeds removed, minced; 1/4 cup cilantro chopped fresh; 2 tablespoons lime juice fresh; 1/2 teaspoon salt

28 ingredients

15 steps

Ingredients

2 tablespoons olive oil
1 1/2 cups onions finely chopped
3 tablespoons garlic minced
2 pounds beef ground
1 teaspoon chipotle chili peppers ground
1 1/2 teaspoons kosher salt
2 cups beef stock
1/4 cup tomato paste
12 each taco shells or warmed soft tortillas
1 x cheddar cheese, medium grated, for garnish
1 x tomatoes diced for garnish
1 x jalapeno pepper minced, for garnish
1 x sour cream, non-fat for garnish
1 x iceberg lettuce shredded, for garnish
1 x red onion chopped, for garnish
3 each avocados ripe, peeled and cut into 1/2-inch pieces
3 tablespoons yellow onion finely chopped
3 cloves garlic minced
1 tablespoon cilantro freshly minced
2 tablespoons lime juice fresh
1/2 teaspoon salt
4 large tomatoes about 21/2 pounds, seeded and roughly chopped
1 cup white onion chopped
5 teaspoons garlic minced
4 each serrano chiles stems and seeds removed, minced
1/4 cup cilantro chopped fresh
2 tablespoons lime juice fresh
1/2 teaspoon salt

Directions

1

Set a 12-inch saute pan over medium heat and add the olive oil.
2

Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes.
3

Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute.
4

Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes.
5

Season with the chipotle pepper and the salt.
6

Add the beef broth and tomato paste to the pan and bring to a simmer.
7

Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes.
8

Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
9

For the Guacamole:
10

In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
11

Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
12

For the Salsa:
13

Combine all the ingredients and stir well to combine.
14

Let salsa sit for 30 minutes for the flavors to blend.
15

Serve as an accompaniment to fish tacos, or other dishes, as desired.