1 lb of Ground Beef
2 Jalapeno Peppers (For a medium heat. You can add more if you want more heat.)
4 Roma Tomatoes
½ Bunch of Cilantro
½ Red or Yellow Pepper
¾ can of Whole or Diced Tomatoes w/ juice.
1 Tablespoon of Ground Cumin
1 Teaspoon of Oregano
a pinch of sugar
Make Pico De Gallo:
Dice one onion, four Roma tomatoes, ½ a Jalapeno Pepper. Finely chop ½ bunch of Cilantro, and squeeze all the juice from the lime. (A trick for juicing a lime is to roll it along a surface, such as a cutting board, using the palm of your hand. Apply enough pressure onto the lime to break it up inside without breaking the skin. Then cut it open and squeeze the juice out into the bowl). Mix ingredients well and refrigerate. It is best to make the Pico de Gallo a few hours before you plan to serve the Tacos.
Dice the other onion, ½ red or yellow pepper, and finely dice 1 ½ Jalapeno Peppers. (Be careful when cutting or grating Jalapeno peppers by hand as the oils on your hands can will cause a burning sensation when anything your hands come into contact with (eyes, nose, face, etc.) Saute the ground beef with the onions and peppers, until the beef is almost browned. Add the canned tomatoes, Cumin, Oregano, sugar and beef stock. (I mix the beef stock with water and just add 1 tablespoon of liquid.) Bring mixture to a boil, and then turn down and allow it to simmer for 20 min.
Serve the taco meat with shredded iceberg lettuce, grated cheese (we like sharp cheddar), Pico de Gallo, sour cream, warmed taco shells. Enjoy!