Hard Shell Taco

Hard Shell Taco

Ingredients:
2 tablespoons neutral oil, like canola, peanut or grapeseed
1 medium-size yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 pounds ground beef
2 tablespoons chile powder
1 tablespoon ground cumin
2 teaspoons kosher salt, or to taste
2 teaspoons freshly ground black pepper, to taste
2 teaspoons cornstarch
2 teaspoons smoked paprika (or substitute hot or sweet paprika)
1 teaspoon crushed red-pepper flakes, or to taste
1 cup chicken broth or beef broth, low-sodium if store-bought
12-18 hard taco shells
Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.

Directions:
Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.

Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.

Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.

As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.

Chunky Guacamole

Chunky Guacamole

Cinco de Mayo is just days away. Much celebrating is done for this "fiesta". Guacamole and salsa will appear on menus everywhere. I have a little history of the Hass Avocado if you ever face Alex with the $1,000.00 question or the Daily Double on Jeopardy! The Hass Avocado mother tree was planted in La Habra Heights, CA (neighbor to Anaheim) in the 1930's and tended to by postman Rudolph Hass. Hass' pride and joy today accounts for about 95 percent of the commercial crop. San Diego County accounts for 60% of the production of what Americans eat. Florida grows 9% of the national production. A portion of Interstate 15 which passes through the avocado orchards in San Diego County is named, "The Avocado Highway".

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How to buy an avocado: Always check the blossom end for a bright color. If the blossom end is dark, so is the interior. Choose another avocado! It is a snap to ripen avocados. Pop them in a brown paper bag, be patient for two to five days. They should yield to a gentle pressure. Adding an apple or banana to the bag will shorten the time required for ripening. Store a ripe avocado in the refrigerator. Always wash the skin before peeling.

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Chunky Guacamole

Ingredients:

1 medium tomato, finely diced (about 1 cup)

1/2 small red onion, finely diced (about 3 Tablespoons)

1/2 cup coarsely chopped cilantro

3 Tablespoons lime juice

1/4 teaspoon crushed red pepper flakes

Kosher salt

2 large Hass avocados (about 1 pound total), cut into 1/2 inch dice

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Directions:

In a medium bowl, toss the tomato with the onion, cilantro, lime juice, red pepper flakes, and 1 teaspoon salt, and let set for 5 minutes. Add the avocado and gently mash it into the tomato mixture with a fork. Serve immediately with tortilla chips. Makes 2 1/2 cups.