Impress your guests with Taqueria del Sol’s Sloppy Jose Tacos!
This year marks 25 years of Chef Eddie Hernandez’s fast-casual concept, Taqueria del Sol, which opened its first location on Howell Mill Road in 2000. The restaurant’s Sloppy Jose tacos exemplify the popular combination of Mexican and Southern flavors.
Sloppy Jose Tacos
Yield: 24 Tacos
INGREDIENTS
1 tablespoon vegetable oil
½ cup finely diced yellow onion
1 tablespoon fresh chopped garlic
2 ½ pounds ground beef
4 tablespoons paprika
1 tablespoon onion powder
1 tablespoon granulated garlic
½ tablespoon black pepper
2 tablespoons granulated sugar
1 cup tomato paste
1 cup water (plus more, as needed)
1 teaspoon ground chile de arbol or cayenne
8 ounce canned roasted diced green chiles
Salt to taste
24 (4 1/2 to 6-inch) flour or corn tortillas
Garnishes: Crushed Fritos, shredded sharp cheddar cheese, sliced fresh jalapeños
INSTRUCTIONS
In a large, heavy pot, heat the oil over medium heat. Add onions; sauté two to three minutes, or until soft. Add garlic; sauté a minute more. Add beef. Increase heat to medium-high; cook and stir until lightly browned. Stir in paprika, onion powder, granulated garlic, black pepper and sugar. Add tomato paste, water and chile de arbol or cayenne. Fold in roasted chiles. Season with 2 teaspoons of salt. Reduce heat; let simmer for 20 minutes, stirring occasionally and add water if it gets too thick. Taste and season as needed. Warm tortillas by folding several at a time in a damp paper towel and microwaving for 15-20 seconds. Spoon some of the meat on one side of the open tortilla; garnish with crushed Fritos, cheese and jalapeños. Wrap and eat.
TAQUERIA DEL SOL
taqueriadelsol.com
@taqueriadelsol
BY Claire Ruhlin
