Gringo Tacos Recipe

Prepare the salsa by mixing the diced tomatoes, onion and chiles in a mixing bowl. Blend or leave chunky as you prefer. If salsa is too thick, add a little of reserved tomato juice or water. Refrigerate for a few hours or overnight to meld the flavors. Prepare the spice mix from the following ingredients: 2 Tbsp powdered medium hot chile (New Mexico, California, ancho, and/or guajillo), 1 Tbsp paprika, 2 tsp powdered hot chile (chipotle, cayenne, japon and/or de arbol), 1 tsp ground cumin, 1/2 tsp ground black pepper Store in a sealed glass container. Prepare the meat filling by sauteing the meat in a skillet until pink color is gone, then drain all but one Tbsp of fat. Add the onion, garlic, salt, spice blend and saute until the onions are soft. Add the vinegar and simmer for one minute. Prepare the tortillas by heating a skillet and adding enough oil to cover bottom about 1/8 inch. Heat oil to high temp without smoking, then fry tortillas until just crisp (30 seconds per side); drain on paper towels. Place about one and a half oz of meat filling into the tortilla. Add a little diced tomato, lettuce and shredded cheese. Add salsa to taste.