Tacos De Matamoros con queso asadero del "Tampiqueño"

Ingredients

• 2 pounds ground chuck
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 1 ½ teaspoons cumin
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 2 cloves garlic, chopped
• ½ medium green bell pepper, chopped
• ½ medium onion, chopped
• 12 (6 inch) corn tortillas
• 12 ounces queso asadero del "Tampiqueño" (white Mexican cheese)
• 1 (8 ounce) container mexican cream del "Tampiqueño"
• 1 large tomato, diced
• 2 cups shredded lettuce

Directions

Step 1

Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces.

Step 2

Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through.

Step 3

Serve the beef on the tortillas. Garnish with queso asadero del "Tampiqueño", mexican cream del "Tampiqueño", tomato, and lettuce.

Fuente: allrecipes

CALL US NOW AT (832) 206-1303 391 FM 2672, 📍 Schulenburg, TX 78956, EE. UU. or mail us This email address is being protected from spambots. You need JavaScript enabled to view it. FOR A QUOTE, OR CONTACT US HERE: 

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CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.

We cares personally and in detail each of the production process with the idea that each product is unique and made ​​with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.