1 1/2 lbs ground beef
1 bundle of cilantro, chopped
3 jalepeno peppers, chopped
2 red jalepeno peppers, seeded then chopped
1 banana pepper
1 white onion, chopped
12 corn tortillas
3 small avacados, peeled, seed removed, chopped
6 tomatos, diced
8oz brick of Chihuahua cheese, shredded
2 tsp kosher salt
Start off by browning your ground beef with one finely chopped jalepeno pepper. While that cooks, chop the rest of the ingredients.
Drain the meat of all fat, then in the pan, add your favorite taco seasonings ( we used McCormick) you can sub that for a combo of garlic powder/ cumin/ coriander/ chili powder etc. and add 3/4 cup water per pound, stir to combine bring to a boil and then simmer on low heat for 15 minutes until the liquid has reduced.
To make salsa, start by combining a generous handful of cilantro and 2 garlic cloves in your food processor (get one if you don’t already have one) and process until both ingredients are finely chopped. Take the chopped tomatos, peppers, and 1/2 of the onion and add to the processor. Squeeze 1 whole lime and add salt to taste. Pulse 8 times for a nice and chunky salsa. Be careful to not over process the salsa. Doing so will result in a foamy consistency.
Combine 1/4 cup cilantro, 1 clove of garlic in a food processor till finely chopped. Next add 3 small avacados roughly chopped, 1/4 cup onion chopped, 1 jalepeno seeded and chopped, a squeeze of fresh lime juice and a teaspoon of salt, pulse 8 times or until desired consistency is achieved.
Stuffed Banana Pepper
Chop the top of the pepper and slice only one side of the pepper so that the inside is exposed. Scrape out the inner core of the pepper and its seeds. Mix Chihuahua cheese and cilantro generously and stuff the inside of the pepper. Wrap in tin foil and bake at 400 degrees for 15 minutes. Slice for serving.