Classic Ground Beef with Guajillo Chiles from the book Tacos by Mark Miller
You will need:
1 tbsp vegetable oil
1 small white onion, cut into 1/4 inch dice
1 clove garlic, minced
12 ounces tomatoes, seeded and cut into 1/4 inch dice
5 dried guajillo chiles, rehydrated, stemmed and finely chopped
1 large serrano chile, stemmed and cut into 1/4 inch dice
1 tsp chopped fresh cilantro leaves (I used dried)
1/2 tsp cumin seed, toasted and ground (I just used ground cumin)
1/2 tsp dried Mexican oregano, toasted and ground (I didn't toast it, and just used regular oregano)
3 tbsp water
Kosher salt and freshly ground black pepper
1 1/4 lbs lean ground beef
juice of 1/2 lime
10 (5 1/2 inch) crispy yellow corn tortilla shells (I used flour tortillas)
Garnish: Iceberg lettuce; grated mild cheddar cheese
-In a large skillet, heat the oil over medium-high heat; add the onion and garlic and saute until the onion is softened, 3-4 minutes. Add the tomatoes, guajillo and serrano chiles, cilantro, cumin, oregano and the 3 tbsp of water. Season with salt and pepper. Cook the tomato mixture down until the consistency of a thick marinara sauce. Crumble in the ground beef, mashing and stirring it to combine with the sauce, increase the heat to high and cook, covered, until the meat has lost its pink color and the filling is moist, but not liquid, about 12 minutes. The meat should be soft like meatloaf.
-Remove from the heat; stir in the lime juice and serve right away.
We're moving along with the move. Still no orders, so we can't make the port call yet. I guess we should have them in another 7-10 days. One good thing is that J was able to book our hotel for when we leave here and he got the room that took dogs. The only bad thing is that it was only available from July 15-18, so that pushes our time frame to leave here back about 2 1/2 weeks (he is going to try to get the port call during that time). I had planned to go ahead and quit my job in June, but now it looks like I might as well stay until mid July.