This recipe is part of the recipe for Tostadas
|1/2||pound ground beef|
|1/4||pound ground pork|
|1/2||cup chopped onion|
|1||clove garlic, minced|
|1||fresh or canned jalapeño pepper,* seeded and minced|
|1/2||cup canned tomatoes, drained and finely chopped|
|1||tablespoon cider vinegar|
|1||teaspoon brown sugar|
|1||teaspoon chili powder|
|1/4||teaspoon ground cumin|
|1/4||teaspoon dried oregano|
|1/8||teaspoon ground cinnamon|
*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; cook and 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.
Check out more recipes for Southwestern