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Street Style Tacos

Name: Street Style Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Cuisine: Mex/Southwest
Ingredients: 1 1/2 LBS Laura's Lean Ground Beef; 2 Oniondiced; 3 Cloves Garlicminced; 1 1/2 TBSPS Ground ancho chile; 1/4 Cup Frozen corn kernels; 12 Corn tortillaswarmed; 8 Roma tomatoesstems removed and small diced; 2 Bunches Fresh cilantrochopped; 3 Limejuiced; 2 Serrano peppersmall diced; 3 Cups Small fresh pineapplediced; 3 Avocadopitted peeled and small diced; 1 TBSP Cumin; 4 Tomatillohusks removed and washed; 1 TBSP Vegetable oil; 1/2 Cup Red onionchopped; 4 OZS Queso frescocrumbled; Salt and pepper to taste

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Ingredients

1 1/2 lbs Laura's Lean Ground Beef
2 Onion (diced)
3 cloves Garlic (minced)
1 1/2 tbsps Ground ancho chile
1/4 cup Frozen corn kernels
12 Corn tortillas (warmed)
8 Roma tomatoes (stems removed and small diced)
2 bunches Fresh cilantro (chopped)
3 Lime (juiced)
2 Serrano pepper (small diced)
3 cups Small fresh pineapple (diced)
3 Avocado (pitted peeled and small diced)
1 tbsp Cumin
4 Tomatillo (husks removed and washed)
1 tbsp Vegetable oil
1/2 cup Red onion (chopped)
4 ozs Queso fresco (crumbled)
Salt and pepper to taste

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Serving size based on 1 cup (242g)

Preparation

In a medium bowl, combine all of the ingredients for the Pico de Gallo.

For the Pico de Gallo:

8 roma tomatoes, stems removed and small diced

1 onion, small diced

1 clove garlic, minced

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 serrano, small diced

salt to taste

In another medium bowl, combine all of the ingredients for the Pineapple-Avocado Salsa.

For the Pineapple-Avocado Salsa:

3 cups small diced fresh pineapple

3 avocados, pitted, peeled, and small diced

1 tablespoon fresh lime juice

1/2 cup chopped fresh cilantro

1 serrano, small diced

1 pinch cumin

salt to taste

Place a large, heavy skillet over high heat. Place the tomatillos on the pan allow to roast until charred on all sides, about 4 minutes per side. Transfer to a blender with the 1/2 onion, 1 serrano, 1 clove garlic, and season with salt to taste. Blend until all of the ingredients are well blended, about 3 minutes. Transfer to a medium bowl.

For the Roasted Tomatillo Salsa:

4 tomatillos, husks removed and washed

½ onion

1 serrano

1 small clove garlic

1/3 cup chopped fresh cilantro

salt to taste

Place another large, heavy skillet over high heat. Add the vegetable oil followed by the ground beef, 1/2 diced onion, 1 clove minced garlic, ground ancho, and salt. Cook the beef, breaking it up as you go, until all of the liquid evaporates and the beef is browned, about 7 minutes. Add the corn, remove from the heat, and stir until the corn is heated through.

For the Tacos:

1 tablespoon vegetable oil

1 ½ pound Laura's 92% Lean ground beef

1/2 onion, diced

1 cloves garlic, minced

1 ½ tablespoons ground ancho

1/3 cup frozen corn kernels

salt to taste

Place the warmed tortillas in a tortilla warmer or clean kitchen towel. Place the 1 cup cilantro leaves, ½ cup chopped red onion, and crumbled queso fresco each in individual bowls. Serve the taco meat, tortillas, salsas, and toppings buffet style and enjoy!