Southwestern Veal Tacos
- 3 tablespoons canola oil
- 1 pound ground veal
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 tablespoon adobo spice
- ½ cup onion, small dice
- 1 garlic clove, minced
- ½ cup tomato, small dice
- 1½ tablespoons piloncillo, grated (or brown sugar)
- 1 tablespoon chipotle en adobo, chopped
- ¼ cup cilantro, minced
- 2 tablespoons lime juice
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons masa harina (or corn meal)
- 8 taco shells, hard
- ½ cup queso fresco or white cheddar cheese, grated
- ¼ cup poblano peppers, roasted
- 1 cup iceberg lettuce, shredded
- ½ cup tomatoes, diced
- ½ cup sour cream
- Pre-heat oven to 350°.
- Heat oil in a large sauté pan. Add the ground veal, chili powder, cumin, and adobo spice and cook until lightly brown.
- Add the onion and garlic and continue to cook until the vegetables are translucent.
- Add the diced tomatoes and continue to cook on low heat for two minutes.
- Season with the piloncillo, chipotle, cilantro, lime juice, salt, and pepper.
- Sprinkle in the masa harina and cook for another three minutes on low heat to thicken.
- To assemble the tacos, divide the taco meat into eight taco shells, about ¼ cup per shell. Sprinkle on cheese and roasted peppers. Place tacos in the oven for five minutes or until the cheese is melted.
- Top with shredded lettuce, diced tomatoes and sour cream.