Mini Tacos with Peach-Jalapeno Salsa - Dallas News |

Mini Tacos with Peach-Jalapeno Salsa

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Thanks to Chef Grant Morgan of The Ranch for this recipe.

1 pound    Elk or Ground Beef, 80/20 blend
2 ½ TBSP     Onions, small dice
1 TBSP    Garlic, fresh, chopped
¼ each        Jalapeno, seeds and stem removed, fine dice
½ TBSP    Dark Chili Powder
1/8 tsp.        Cayenne Pepper
1 tsp.        Kosher Salt
1 tsp.        Black Pepper
¼ tsp.        Cumin
¼ cup        Roma Tomatoes, small dice
¼ bunch    Cilantro, chopped fine

1)    Brown the meat and add the onions, garlic, and jalapeno
2)    Cook until fully cooked
3)    Add the spices and cook for 2 minutes
4)    Strain off the fat
5)    Add the tomatoes and cilantro mix well to incorporate
6)    Remove from heat and use immediately or cool down and hold in an airtight container in the refrigerator until needed.

4 Each            Firm Peaches, Chopped
2 TBSP        Shallots, Chopped
3 Each            Jalapenos, Chopped
1 Each            Lemon, Juiced
2 TBSP        Cilantro, Chopped
1 Each            Small red bell pepper, Diced
1 tsp            Sugar


1)    Blend all ingredients in a small bowl.
2)    Add salt and pepper to taste
3)    Cover and let stand of 1 hour before serving

2 bunches        cilantro, rough chopped leaves and no thick stems
½ cup            pecans, split
¼ cup            Grated parmesan
½ cups            Olive oil    
1 TBSP        Black pepper, coarse ground
1 TBSP        Kosher salt
.5 Pounds        Sour Cream
2 TBSP        Lemon Juice
1/8 cup         Heavy Cream

4)    Blend first 6 ingredients in a small container using a blender.
5)    The mixture will be very thick and will seem as though it needs liquid.  Continue blending and incorporating the oil and pulverizing the cilantro.
6)    In a Mixing bowl mix contents of blender with sour cream, lemon juice and heavy cream.

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