Tacos are great when you’re partying and listening to music way-too-loud, as does any kind of greasy food, since they soak up maybe “one too many?” Even better, these tacos have a nice shot of caffeine as well. Red eyes? Meet the food equivalent of the hair of the dog.
- 1 tablespoon olive or vegetable oil
- 1 pound ground beef (80/20)
- ½ pound spicy bulk breakfast sausage
- Salt and pepper
- 2 tablespoons chili powder, such as Gebhardt’s
- 1½ teaspoons ground coriander (half a scant palmful)
- 1½ teaspoons cumin (half a scant palmful)
- 1 teaspoon dried oregano (1/3 palmful)
- 1 large or 2 medium jalapeno peppers, seeded and chopped
- 1 onion, finely chopped
- 3 cloves garlic, chopped
- ½ cup strong coffee, leftover from breakfast or brewed
- ½ cup water
- Hard shell squared-bottom large corn taco shells
- Shredded pepper jack and/or cheddar cheeses (2½ cups total)
- Shredded lettuce, iceberg or gem Romaine
- Diced tomatoes or store-bought taco sauce
- Pickled jalapeno pepper rings
- Chopped raw and rinsed white onions
Heat a large skillet over medium-high heat, add oil, a turn of the pan, add beef and sausage, brown and crumble. Season the beef with salt, pepper, chili powder, coriander, cumin and oregano. Add jalapeno peppers, onion and garlic, combine, then soften 7-8 minutes. Add coffee and water, stir to combine, then lower heat and allow liquids to absorb.
Preheat oven to 375˚F and warm and toast taco shells.
Fill shells: cheese, beef and pork filling, lettuce, tomatoes, pickled jalapenos, and raw onions.