Sunday, August 1, 2010
1 to 2 pounds hamburger
1/2 cup chopped onion
1 teaspoon minced garlic
1 can black beans, drained and rinsed
1 taco seasoning packet
1/2 cup enchilada sauce (this is optional, I just had some leftover I needed to use)
Scone dough (see my recipe for scones)
Chipotle sourcream--recipe to follow
pico de gallo (see my recipe under mexican dishes)
Brown hamburger with diced onion and garlic. When browned, drain off fat. Add black beans and taco seasoning (I mixed the seasoning with 1/4 cup water) Let simmer for 5 to 10 minutes. I added about 1/2 cup enchilada sauce that I had leftover from when I made enchiladas too.
Heat oil in a heavy skillet or fryer. Take about a golf ball size lump of scone dough. On a floured surface, roll the dough out as thin as possible. When oil is hot, fry scone till browned on both sides. It puffs a little so it's important to roll out as flat as you can get it before frying.
To assemble tacos, spread a thin layer of Chipotle sourcream on a scone, then add a couple spoonfulls of taco meat. Next, add grated cheese, lettuce, pico de gallo, and guacamole.
Chipotle Sour cream
1/2 cup sour cream
1 chipotle pepper with a spoonful of adobo sauce (the canned ones)
1 teaspoon lime juice
a dash of salt and pepper
Mash the chipotle pepper up with a fork. Then mix together with sourcream, lime juice and salt and pepper.