Savory-sweet with a bit of green olive tang creates a uniquely tasty taco filling.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Beef, Main Course
Cuisine: Mexican
Servings: 6
Calories: 438kcal
Author: Judy Purcell
Ingredients
3tablespoonsextra-virgin olive oil
1poundground beef
3/4cupdiced onion
2tablespoonsdry sherry
1tablespoon lime juice
1 1 /2cupsdiced potatoes
15ouncescanned diced tomatoes, drained
2poblano peppers, finely chopped
1/3cup sliced pimento stuffed olives
1teaspoon capers
1wholebay leaf
1/4cup currants or raisins
2cloves minced garlic
1teaspoon cumin
1teaspoonchili powder
1/4teaspoon cinnamon
Sea salt and freshly ground pepper
12taco shells
Garnishes
avocado, cubed
cheddar cheese, shredded
black olives, sliced
green onion, chopped
fresh tomato, chopped
lettuce, shredded
Instructions
In a skillet over medium heat, add 2 tablespoons oil, beef, and onions, and cook over med-high heat until evenly browned. Lower heat, and add 2 tablespoons sherry and 1 tablespoon lime juice. Cook for 5 minutes.
Stir in the tomatoes, 1 1/2 cups potatoes, chiles, 1/3 cup olives, 1 teaspoon capers, bay leaf, and 1/4 cup raisins; cover and simmer for another 20 minutes.
Heat the remaining oil in a small pan, add the garlic, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/4 teaspoon cinnamon; toast for 3-4 minutes to bloom spices, then add to the meat with the pepper and salt. Simmer 5-10 minutes.
Taste the seasoning to adjust as needed. Serve with warmed taco shells and suggested garnishes.