Name: Southwestern Veal Taco
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 3 tablespoons Canola oil; 1 pound ground veal; 1 tablespoon chili powder; 1 teaspoon cumin powder; 1 tablespoon adobo spice; 1/2 cup onion, small dice; 1 garlic clove, minced; 1/2 cup Tomato, small dice; 1-1/2 tablespoons Piloncillo, grated (or brown sugar); 1 tablespoon chipotle en adobo, chopped; 1/4 cup cilantro, minced; 2 tablespoons lime juice; salt to taste; ground black pepper to taste; 2 tablespoons Masa harina (or corn meal); 8 taco shells, hard; 1/2 cup queso fresco or white cheddar, grated; 1/4 cup Poblano peppers, roasted; 1 cup iceberg lettuce, shredded; 1/2 cup tomatoes, diced; 1/2 cup sour cream

Let's give your dinner crew something to taco-bout with this Southwestern Veal Taco. We're willing to bet that a double or even a triple batch of these tacos will transport your guests south of the border. All thanks to chili and adobo-spiced ground veal that's packed inside crunchy shells and finished off with classic toppers like cheese, lettuce, tomatoes and sour cream.

Don’t forget to warm up your taco shells, the recipe calls for hard shells but change it up and try soft shells or DO BOTH! When it comes to cheese the more the better, right? Layer the cheese on the bottom and throughout the taco not just the top. However, you and your family enjoy their tacos is the way to go! Whatever toppings you choose, it will be spec-TACO-lar! For more taco-Tuesday favorites, check out our Crispy Veal Tacos with a Mango Salsa!

Ingredients

3 tablespoons Canola oil
1 pound ground veal
1 tablespoon chili powder
1 teaspoon cumin powder
1 tablespoon adobo spice
1/2 cup onion, small dice
1 garlic clove, minced
1/2 cup Tomato, small dice
1-1/2 tablespoons Piloncillo, grated (or brown sugar)
1 tablespoon chipotle en adobo, chopped
1/4 cup cilantro, minced
2 tablespoons lime juice
salt to taste
ground black pepper to taste
2 tablespoons Masa harina (or corn meal)
8 taco shells, hard
1/2 cup queso fresco or white cheddar, grated
1/4 cup Poblano peppers, roasted
1 cup iceberg lettuce, shredded
1/2 cup tomatoes, diced
1/2 cup sour cream

Instructions

Pre-heat oven to 350°F.
Heat oil in a large sauté pan. Add the ground veal, chili powder, cumin and adobo spice and cook until lightly brown.
Add the onion and garlic and continue to cook until the vegetables are translucent.
Add the diced tomatoes and continue to cook on low heat for 2 minutes.
Season with the piloncillo, chipotle, cilantro, lime juice, salt and pepper.
Sprinkle in the masa harina and cook for another 3 minutes on low heat to thicken the mixture. Set aside.
To assemble the tacos, divide the taco meat into 8 taco shells, about 1/4 cup per shell. Sprinkle on cheese and roasted peppers. Place tacos in the oven for 5 minutes or until the cheese is melted.
Top with shredded lettuce, diced tomatoes and sour cream.