Okinawa Taco Rice
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Serves: 2
Ingredients:
3 cups of cooked rice
2 cups of shredded iceberg lettuce
½ avocado
¼ cup of shredded mozzarella cheese
250 g/8 oz ground beef
½ brown onion
½ tbs olive oil
1 tbs ketchup
For Salsa:
6 cherry tomatoes
¼ purple onion
1 tsp lemon juice
pinch of salt and pepper
For Home made Taco seasoning mix:
½ tbs Mild Mexican Chili powder*
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried Oregano
½ tsp salt
½ tsp black pepper
1 tsp corn starch
*To make chili powder: grind a dried chile in a coffee or spice grinder till a fine powder.
Instructions
Mix all seasoning ingredients and put it in an air tight container.
Chop up the tomato and onion to make the salsa, combine with lemon juice and a pinch of salt and pepper and set aside.
Heat a frying pan over high heat and add olive oil and cook the onion.
Add the beef to the frying pan to cook.
Once the beef is cooked, add the ketchup and ½ cup of water and 1 tbs of Tacos seasoning mix to the frying pan and stir.
Bring it to simmer and cook for a further 10-12 minutes to reduce the liquid and allow it to thicken.
Turn the heat off and set it aside.
Serve ½ of the rice on a plate or a bowl and place the shredded lettuce, avocado, Taco beef and top with salsa and shredded cheese.
Notes
cooking rice time is not included.