Yes, a cheeseburger taco. If you have been following my posts you will have seen I have been working through a cookbook called Tacos: Recipes and Provocations and since winter is all about beef what better recipe to whip up than one for these gooey tasty tacos.
When thumbing through the cookbook I saw a picture of a utensil picking up a gooey pile of some sort of meat and cheese with large strings of cheese being stretched from below. Then when I flipped the page and discovered this was a recipe for cheeseburger tacos I was captivated.
The recipe is simple enough:
FOR THE FILLING
- 1 teaspoon lard or vegetable oil
- 1 pound Ground Beef
- 1 pound Chihuahua cheese, grated
- a Pinch of Salt
Place a pan over medium heat and warm the oil or lard. Add the beef with a pinch of salt and break up into a crumb like consistency. Once well browned add the cheese. Stir until all the cheese is fully melted and incorporated.
The key with this part of the dish is the cheese. If you can’t find Chihuahua cheese use any Mexican “melting” cheese.
TO ASSEMBLE THE TACOS
- Corn or Flour Tortillas
- Avocado (you could use guacamole in place of the avocado if you prefer)
- Sautéed Onion (you can use raw dice onion but I fine sautéing it first makes for a less offensive after taste)
- Salsa Roja (recipe to follow)
FOR THE SALSA ROJAS: (This is rather mild and pulls the whole flavor profile of the dish together.)
- 2 Roma Tomatoes (cut in half and roasted under a broiler until the begin to blacken)
- 5 Garlic Cloves (place these on the same trey as the tomatoes and remove when beginning to blacken)
- 10 Guajillo Chiles (this is a dried chili that brings a bulk of the flavor to life, DO NOT SUBSTITUTE)
- 1 Chipotle Chile, in adobo
- ½ teaspoon Dried Mexican Oregano
- ⅛ teaspoon Cumin Seeds
- 1½ teaspoons kosher salt
- 1 tablespoon sugar
- 1 tablespoon cider vinegar
While charring the tomatoes and garlic under a broiler add the dried peppers, oregano, and cumin in a dry pan on the stove and toast just until the peppers begin to smoke. Then remove from the heat and add to a blender.
Once your tomatoes and garlic have blackened under the broiler add them to the blender as well.
Add the chipotle, sugar, vinegar, and 2-4 ounces of water depending on the consistency you want. I did 3 ounces and it was fairly thick.
Puree until smooth. If you have an empty squeeze bottle this will work best for this salsa. This also should be made in advance to allow the flavor to really come together.
To make the taco smear some mayo on the tortilla, top with the meat and cheese mixture, then tomato, avocado, and onion. Then finish with the salsa.
Although this dish could be made with a cheddar or Monterey cheese and store bought salsa, what makes this taco so tasty are the authentic flavors you get specifically from the cheese and salsa.