Andrea-Style Street Tacos

This blog is not called “Potent Majesty” for nothin’. I use fresh cilantro and jalapeños and lemon juice, as well as dried coriander and ancho chili powder. 

If you like balanced bold flavors, this recipe does not disappoint.

Makes 30 tacos 🌮 😋🍽

 Ingredients for the filling:

• 3 pounds ground beef. 
• 3 bunches fresh cilantro. 
• 5 jalapeño peppers. 
• 2/3 cup milk. 
• 3 tbsp dried minced onion. 
• 1/2 tbsp garlic powder. 
• 3 ounces of ancho chili powder (I buy three 1-ounce containers). 
• 1/2 tbsp dried coriander. 
• 1/2 tbsp cumin. 
• 1/2 tbsp dried mustard.
• 2 sticks salted butter. 
• Salt to taste. 
• The juice from 2 lemons. 

Ingredients for the tacos:

• 30 white corn tortillas. 
• 1 large yellow onion. 
• 2 bell peppers of your choice of color. 
• Louisiana hot sauce.
• 2 pounds Shredded sharp cheddar cheese. 
• 16 ounces Sour cream. 

Directions for the filling:

1. In a 10-inch nonstick skillet (like the Always Pan), brown the ground beef, stirring occasionally. 
2. Meanwhile, in a food processor, toss in the cilantro (rinsed, and stems removed), along with the milk and lemon juice. Blend until smooth.
3. Transfer cilantro mixture to a large bowl. 
4. Rinse the jalapeños, and cut the stems off of them. Slice them in half, lengthwise, and use a spoon to de-seed them. Toss them into the food processor and blend. 
5. Add the jalapeño mixture to the ground beef, and stir well. 
6. After the beef is browned, add all remaining spices for the filling to the beef, except for the additional salt, and cook for 3 minutes, stirring regularly. I cut the butter into several pieces first.
7. Add the cilantro mixture. Stir well. 
8. Now taste it for salt, and add some if you want to. 

Directions for the tacos:

1. Line a baking sheet with nonstick foil, and preheat the oven to 350 degrees Fahrenheit. 
2. Rinse the bell peppers. Cut off the stems, and cut each of the peppers in half, lengthwise. 
3. Use a knife to cut out the seeds and the pith. 
4. Slice the bell peppers into 1/2 inch ribbons, lengthwise. 
5. Transfer them to the baking sheet. Push them to one side, because you’ll want to be able to keep them separate from the onion that you’ll be prepping next.
6. Cut the stem and root-end off the onion. 
7. Remove the jacket, and cut the onion in half, lengthwise. 
8. Place 1/2 the onion cut-side down, and slice it into 1/4 inch ribbons, crosswise. 
9. Repeat with other onion half, and transfer this to the baking sheet next to the bell pepper, and spread it out. 
10. Bake for 10 minutes. 
11. Stir the onion.
12. Remove the bell peppers, and allow it to cool in a bowl. 
13. Return onion to oven and bake for 10 more minutes. 
14. Stir the onion, and bake for 10 more minutes. 
15. Transfer onion to a separate bowl to cool. (I like to put it in a storage container next to the bell peppers at this point). 

Assembling the tacos:

1. When ready to serve, rinse 2-4 corn tortillas (per person) under the tap. 
2. Line baking sheet with nonstick foil, or reuse foil from earlier, if making the same day. 
3. Preheat oven to 350 degrees Fahrenheit.
4. Add tortillas to baking sheet, and bake for 5 minutes.
5. Flip all of the tortillas.
6. Then top them with 2 bell pepper strips per taco, 1 tbsp of roasted onion strips per taco, 2 tbsp of beef filling per taco, 3 dashes of hot sauce per taco, and 2 tbsp shredded cheddar cheese per taco.
7. Bake for 6 more minutes.
8. Fold them all into tacos, and spoon sour cream into one side of each fold. 
9. Serve!