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Tex-Mex Tacos




  • 1 pound 92% lean ground beef
  • 1 tablespoon chopped onion
  • 3 1/3 tablespoons Red Chile Taco Base
  • 4 teaspoons rolled oats
  • 1/2 teaspoon salt

Red Chile Taco Base

  • 1 tablespoon lard
  • 1 tablespoon unbleached flour
  • 2 tablespoons ground hot red chile
  • 6 beef bouillon cubes
  • 1 tablespoon salt
  • 7 tablespoons red wine vinegar
  • 6 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground oregano


  1. Filling: Brown ground beef and onion until beef just leaves the pink stage. Add remaining ingredients and cook until blended and hot.
  2. Red Chile Taco Base: Dissolve beef bouillon cubes in a little hot water.
  3. Mix remaining ingredients.

You can keep the Red Chile Taco Base covered in the refrigerator and use it for several batches of Tex-Mex Tacos.


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