Southwestern Veal Tacos
Savory ground veal is seasoned with chili, cumin, and adobo spices, then nestled in crunchy taco shells and topped with cheese, roasted peppers, and crisp veggies. Finished with lime and cilantro, these Southwestern-style tacos deliver bold, flavorful fun for any meal.
| Serving Size | 4 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 20 mins |
Ingredients
- 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
Preparation
- 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.
Southwestern Veal Tacos
Savory ground veal is seasoned with chili, cumin, and adobo spices, then nestled in crunchy taco shells and topped with cheese, roasted peppers, and crisp veggies. Finished with lime and cilantro, these Southwestern-style tacos deliver bold, flavorful fun for any meal.
4
Prep: 30 mins.
Cook: 20 mins
Preparation
- 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.
Ingredients
- 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
-copy.webp?language=en)
