Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive or vegetable oil
  • 1 pound ground beef (80/20)
  • ½ pound spicy bulk breakfast sausage
  • Salt and pepper
  • 2 tablespoons chili powder
  • such as Gebhardt’s
  • 1½ teaspoons ground coriander (half a scant palmful)
  • 1½ teaspoons cumin (half a scant palmful)
  • 1 teaspoon dried oregano (1/3 palmful)
  • 1 large or 2 medium jalapeno peppers
  • seeded and chopped
  • 1 onion
  • finely chopped
  • 3 cloves garlic
  • chopped
  • ½ cup strong coffee
  • leftover from breakfast or brewed
  • ½ cup water
  • Hard shell squared-bottom large corn taco shells
  • Shredded pepper jack and/or cheddar cheeses (2½ cups total)
  • Shredded lettuce
  • iceberg or gem Romaine
  • Diced tomatoes or store-bought taco sauce
  • Pickled jalapeno pepper rings
  • Chopped raw and rinsed white onions

Instruction

  • Heat a large skillet over medium-high heat, add oil, a turn of the pan, add beef and sausage, brown and crumble
  • Season the beef with salt, pepper, chili powder, coriander, cumin and oregano
  • Add jalapeno peppers, onion and garlic, combine, then soften 7-8 minutes
  • Add coffee and water, stir to combine, then lower heat and allow liquids to absorb
  • Preheat oven to 375˚F and warm and toast taco shells
  • Fill shells: cheese, beef and pork filling, lettuce, tomatoes, pickled jalapenos, and raw onions