1. Pre-heat oven to 350°F.
  2. Heat oil in a large sauté pan. Add the ground veal, chili powder, cumin and adobo spice and cook until lightly brown.
  3. Add the onion and garlic and continue to cook until the vegetables are translucent.
  4. Add the diced tomatoes and continue to cook on low heat for 2 minutes.
  5. Season with the piloncillo, chipotle, cilantro, lime juice, salt and pepper.
  6. Sprinkle in the masa harina and cook for another 3 minutes on low heat to thicken the mixture. Set aside.
  7. 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.
  8. Top with shredded lettuce, diced tomatoes and sour cream.
5.00 avg. rating (96% score) - 3 votes

Nutrition information per serving: 591 k/Cal; 30 g protein; 34 g carbohydrate; 5 g fiber; 38 g fat; 11 g saturated fat; 123 mg cholesterol; 523 mg sodium.

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