I’m having tacos again. Being a celiac and sensitive to every darned thing I can’t begin to tell you how awesome that is. Many meat departments and butcher shops use a cleaning chemical that destroys my stomach so I buy roasts, rinse in running water, pat dry, cut them into cubes and grind them using my handy-dandy meat grinder attachment for my Kitchenaid mixer. Having my stomach burn is SO not fun. I had to give away half a pig I bought even after the butcher assured me they’d no use their normal cleaning agent. Ugh. Never again.
I mix my own spices because most companies are not careful about where their spices come from or how they’re processed. Cross contamination is a HUGE thing. I buy certified gluten free spices and mix my own. It’s a PITA but it’s SO worth it for the increased variety in things I can eat. The plus side of this is getting to curate my own blend of spices. Stuff for Wadly is not spicy, stuff for me . . . yeah, bring it on.
So, with ground pork and ground beef, I’m doing tacos!
Because I’m eating low carb (yes, it IS helping) I’m eschewing the taco shell though I did see a recipe a few days ago for a carnivore taco shell (I have all the ingredients and am going to try that soon) I’m doing a taco-in-a-bowl thing. Today’s effort was fairly fabulous.
I brown equal parts ground pork and ground beef. I mix in taco seasoning and add bone broth. I let that simmer for a bit until the liquid has evaporated. This is standard how to prepare taco meat. You’ll see the “mix in spices, add liquid, simmer” instructions everywhere.
Divide the browned and seasoned meat into single serving sizes (once cooled I store in zip snack bags in the freezer for quick tacos on demand).
I have a flat bottomed soup bowl that makes a great vessel for this dish. I spread the taco meat in the bottom, top with cheese (I’m using pepperjack, my fav cheese) and heat until the cheese melts. Top with sour cream (I make my own), diced toms and diced green onion.
I am not kidding. This is SO good and it makes my tummy happy.