Tacos, I’ve got ‘em. Sweet and Sour Tacos, more specifically.
I was back in Chicago this past weekend volunteering and visiting friends and wheeling and dealing. The internet and blog went by the wayside for 3 days and it was a bit of a welcome break.
The good thing about going to Chicago is that I got to bring back one of the things I miss the most to eat. Nope, not deep dish, or Garrett’s (but maybe Stan’s Donuts a little). In case you didn’t know, El Milagro tortillas are my fave, toasted on a gas grill just makes them the best out there. In Michigan, no estan aqui. Therefore, transport over state lines had to happen.
Now that I had real-deal tortillas in my possession, I was thinking of a bomb taco recipe to complete them. Thanks to Mom and her impulse to overbuy her groceries each week, along with bringing back The Sir to my house after a weekend of babysitting, she also left me with a fridge full of groceries, namely, almost 2 pounds of ground beef.
My Mom, in case you didn’t know, is the best (despite her impulse to overbuy groceries).
With the ground beef, tacos seemed obvious with my shiny new tortillas. While I do love my original, standard go-to version, it’s summer and mixing it up seemed like a good idea. I combed through the archives for flavors to borrow and I was reminded of Lomo Saltado, my favorite Peruvian memory dish. I figured I’d work with that as a base, throw in some extra heat and add summer’s finest peaches on top for sweet, onion salad for crunch, and voila! Sweet and Sour Tacos, but not in the sticky gooey way of Panda Express.
Not that there’s anything wrong with that, but now we have this here for a something a bit fresher and if I may say so, more delicious.
The colors on this plate alone are enough to brighten up any day of the week ending with -day.
You know what I’m taco’in about.
Written after what was, thankfully, my last flag football game.
Sweet and Sour Tacos
Ingredients
- 1 medium red onion, sliced thinly
- 1 lime, juiced
- 1 tsp salt
- 1 lb 90% lean ground beef
- 1 TB olive oil
- 1 tsp garlic, minced
- 1 TB rice wine vinegar
- 1 TB red wine vinegar
- 3 TB low-sodium soy sauce
- 1 lime, juiced
- 1 TB sambal oelek
- 2 ripe peaches, pit removed, and diced
- 2 TB fresh mint
- 6-9 tortillas, heated in a pan or on a gas grill
Directions
- Step 1 Make the onion salad: In a bowl, add the onions, salt and the juice of one lime. Set aside on the counter.
- Step 2 Make the beef: In a medium saucepan over medium-high heat, add the oil and the beef and cook until the beef is about 1/2 browned. Add the garlic, vinegars, soy sauce, lime juice and sambal oelek. Cook until the beef has browned all the way and the liquid has evaporated.
- Step 3 Assemble the tacos: Tortilla-beef-peaches-onions-mint. Enjoy!
