| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; minced |
| 1 1/2 |
lb |
Ground beef; (original called for 1# beef, 1/2# pork butt) |
| 2 |
ts |
Chile powder |
| 2 |
ts |
Dried oregano; crumbled |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Liquit hot pepper seasoning |
| 5 |
tb |
Cider vinegar |
INSTRUCTIONS
Adapted from Sunset Mexican Food Cook Book, 1972
Combine everything really well and let chill several hours or overnight. To
preparie, lightly brown over medium heat in a large skillet. Drain off
grease.
Use a bit in soup for flavoring, scramble with eggs, use as a taco filling.
Posted to JEWISH-FOOD digest by Phatwolf <donutdolly@earthlink.net> on May
26, 1998
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