These are not even close to authentic street tacos. But they are a gout friendly version of the tacos that I grew up eating. I grew up eating the tacos closer to Taco Bell than the ones I have had in Mexico.
Tonight I was craving tacos, but beef was not on the menu. The store shelves have ground beef now, but eating that will not keep gout under control. So I substituted Beyond Beef for ground beef. For the most part, everything else was in the pantry (I do have odd things in my pantry). But I did need to buy tortillas.
Speaking of tortillas, the ones we buy in the stores are nothing like those in Mexico. Here is a video of ladies making tortillas in Hermosillo, Mexico.
A quick rundown of our ingredients.
1/2 teaspoon of New Mexico chili powder. I like the flavor this one has, but for use anyone that you like. Heck, mix two or three kinds and make it your own.
1/4 teaspoon onion powder. I will also use fresh onion but this will pump things up a little.
1/4 teaspoon garlic powder. Just being lazy and did not feel like chopping garlic.
One 4 ounce can of chopped green chilies. For some reason, I only had mild so that is what I used. Use the spice level that you like.
One 7.5 ounce can of El Pato tomato sauce. If you do not have this just use what you have and add a little bit more chili powder.
One 16 ounce package of Beyond Beef.
1/2 Tablespoon of expeller pressed safflower oil. I prefer to have oils processed without solvents.
1/2 Cup diced onions.
On medium heat, add 1/2 Tablespoon of safflower oil to a pan. Add 1/2 cup diced onion and cook until translucent. That should take two or three minutes. Add a 4 ounce can of diced green chili peppers, cook until most of the moisture has evaporated.
Turn the heat up to high and add the Beyond Beef. Use your spatula to break it apart into smaller pieces.
Now we want to put some color on the meat. This seems odd since so much science went into making this product “bleed.” But the ground beef tacos should not bleed. To get it to brown, stir, let it sit for a minute, and give it another stir. Do not let it sit too long, or it will want to stick and burn. Also, occasionally you will need to scrape the bottom of the pan.
After the meat has browned, turn the heat to low and add the seasonings (cumin, chili, garlic, and onion powders). Then add the can of El Pato tomato sauce. Cook until the sauce is absorbed.
Prepare your tortillas but toasting in a dry pan or the microwave.
These were served with freshly mashed avocado. Had planned to make simple guacamole but laziness got in the way.
- 1/2 teaspoon New Mexico chili powder Any Chili powder will work
- 1/4 teaspoon Cumin ground
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- 4 oz Chopped Green Chilies 1 small can (4oz)
- 7.75 oz Hot tomato sauce 1 can el pato (or the brand that you have)
- 1 pound Beyond Beef
- 1/2 Tablespoon Safflower oil
- 1/2 Cup Onion diced
- 8 Tortillas
- On medium heat add 1/2 Tablespoon of oil to a pan.
- Add 1/2 cup diced onion and cook until translucent.
- Add a 4 ounce can of diced green chili peppers, cook until most of the moisture has evaporated.
- Turn the heat up to high and add the Beyond Beef. Use your spatula to break it apart.
- Keep stirring and cooking until the Beyond Beef gets some color.
- Turn the heat to low and add the seasonings (cumin, chili, garlic and onion powders) and the can of tomato sauce.
- Cook until the sauce is absorbed.
- Using a dry pan on medium heat toast your tortillas.