JR from JR’s Old Packinghouse Café
I buy all our produce from Detweiller’s farm stand so everything in this salad is fresh and crisp. Plus we serve it as a TACO Tuesday special for only $6.00. Probably much less than you can make it at home.
Ingredients
Taco Shell- flour tortilla
Cuban Black beans (Ours slow cook for hours to really add great flavor)
Piccadillo or ground beef chili (recipe below)
Chopped fresh romaine
Chopped red onions
Shredded Monterey Jack Cheese
Chopped tomatoes
Chopped jalapeno peppers
Fresh cilantro- chopped with stems
Directions
To make the shell
You can drop the tortilla in a fry machine with a round basket on top to help curl it into an edible bowl.
Ingredients (Piccadillo (This is what we consider Cuban Chili))
2 pounds ground beef
3 garlic cloves minced
1 teaspoon chili powder
1 teaspoon cumin
2 chopped onions
1 minced green pepper
Bay leaf
8 ounces Mojo juice
Tomato paste (about small can)
Directions
- Brown ground beef with chili powder and cumin and garlic. Add chopped onions, bay leaf, Mojo juice, tomato paste and slow cook on low heat.
It is bets to cook the day before to let the fat from the beef rise to the top while chilling. Remove fat from top layer and reheat adding 4 ounces dry white wine or dry sherry. Simmer one hour then serve over rice or in taco bowl shell.
*note- you can also use your favorite chili recipe including a turkey or chicken chili.
