I made this delicious recipe for tacos from star chef Sam Talbot's cookbook, The Sweet Life. The flavoring for these beef tacos is excellent, and pairs well with the roasted tomatillo pepper relish, as I just love tomatillos. I substituted pimentos for jalapenos so there would be just a slight bit of heat, rather than a fiery taco. The end result was delicious. Also, I doubled the recipe for the relish and recommend doing the same, so I wrote it up as I actually made it.
Tomatillo-Pepper Relish (adapted from Sam Talbot)
1 cup diced tomatillos
8 jarred pepperoncini peppers, drained and seeded, thinly sliced
4 pimentos, sliced
juice of two limes
1/2 tsp sea salt
1/2 tsp ground black pepper
Beef (adapted from Sam Talbot)
2 T canola oil
1 small vidalia onion, diced
3 celery ribs, diced
6 garlic cloves, diced
1 T cumin
1 T garlic powder
1 T onion powder
1 1/2 tsp old bay seasoning
1 1/2 tsp chile powder
1 1/2 tsp turmeric
1 lb lean ground beef
2 T crushed canned tomatoes
salt and pepper
Tacos
corn tortillas (6 inch)
shredded iceberg lettuce
1/2 cup diced tomato
2 lime wedges
sour cream
jack or cheddar cheese, shredded
To make the salsa, roast the peppers for 30 minutes at 450 and combine with the other ingredients. Prepare the meat by sautéing the onion and celery for about five minutes until soft in canola oil. Add the spices, garlic and canned tomato and saute another minute. Then add the ground beef and cook through.
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