Optional kosher salt and a round of lime for garnish
2 oz 100% Agave Silver Tequila
3/4 oz triple sec
1 oz fresh lime juice
1/2 oz orange juice (can be store-bought 100% juice)
For the Tacos:
1/2 large yellow onion, chopped
1 tbs ground cumin
2 cloves garlic, minced
1 lb ground beef
Salt and pepper, to taste
1/4 tsp ground chipotle
1/4 cup water
3 dashes Worcestershire sauce
1 tbs tomato paste (I get mine in a tube, it's easier to add small amounts that way!)
To finish the tacos:
Soft taco shells (or hard taco shells if you like them)
1 cup of shredded iceberg lettuce
1 tomato, diced
1 cup of shredded cheddar cheese, monterey jack cheese, or a Mexican blend of shredded cheeses
Prepared salsa, to taste
Sour Cream (I use low-fat) to taste
For the tacos, saute the onion over medium-high heat in a tablespoon or so of olive oil until softened. Add the cumin and garlic and saute until fragrant, for another minute. Add the beef and cook until browned, breaking it up with a spoon or potato masher. When the meat is cooked through, add the chipotle, water, Worcestershire sauce, and tomato paste and blend well. Cook over low heat for ten minutes or so, until almost all the water has evaporated, stirring occasionally. Meanwhile, get the lettuce, tomato, cheese, salsa and sour cream on the table. If you're using soft taco shells, wrap four (fine for two) in some paper towels and place in the microwave. When you're about to serve, microwave the taco shells for thirty seconds on medium (50%). They'll be hot, but still very pliable. If I used the oven, they could easily overcook and the soft taco shells magically change into hard ones! Serve the taco meat in your choice of taco shell, with as much or as little lettuce, tomato, cheese, salsa and sour cream as you want! Comer con Gusto, y Feliz Cinco de Mayo!