This recipe is part of the recipe for Chimichangas
|1/2||pound 90% lean ground beef|
|1/4||pound lean ground pork|
|1/2||cup chopped onion|
|1||clove garlic, minced|
|1||fresh or canned jalapeño pepper,* stemmed, seeded and minced|
|1||teaspoon brown sugar|
|1||teaspoon chili powder|
|1/4||teaspoon dried oregano|
|1/4||teaspoon ground cumin|
|1/8||teaspoon ground cinnamon|
|1/2||cup canned tomatoes, drained and finely chopped|
|1||tablespoon cider vinegar|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Crumble beef and pork into large skillet; stir over medium-high heat until browned. Add onion, garlic and jalapeño pepper. Reduce heat to medium; cook until onion is tender. Spoon off and discard pan drippings. Add remaining ingredients. Simmer, stirring occasionally, 15 minutes or until most of liquid has evaporated.
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