Picadillio Tacos

Its finally cold here in New York and for some reason I now want to eat hot and spicy foods. It doesn’t hurt if they are slow cooked and rich in flavor either.

Finely chop one medium to large sweet white onion. Throw that into a large pot with a few drizzles of olive oil and a sprinkling of salt. Sautee the onion on medium. Finely chop one large red pepper and several cloves of garlic. Add both to the pot with the onions and continue to cook, stirring occasionally, till everything is clear and cooked down. Be careful not to burn or brown the veggies. Once the veggies are fully cooked and soft, add in two pounds of ground beef. Sprinkle with salt, pepper, garlic powder, lots of cumin and a bit of cinnamon, cloves and all spice. Stir and break up the meat. Once the meat has totally broken apart, add in one small can of tomato sauce and one medium can of chopped tomatoes. Add in two bay leaves, a dash of sugar and about a half a cup of water and cook on medium till the chili mixture cooks down and turns a much richer deep brown.

Once you have you filling, it is time to make the tacos. With a beef filling I like to fill my tortillas with chopped romaine lettuce, some fresh tomato salsa, avocado, cheddar cheese and some sort of hot sauce. I really like chipotles.

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