About a year ago I came across this great food blog when I was looking for a chicken enchilada recipe.  I make this recipe all the time now and I get so many compliments.

Around the same time, my boyfriend and I found Mighty Taco while we were across the border.  We actually will get in the car and drive to Buffalo just to pick a box of these up (you should see the look on the customs agent when we’re telling him this, we always have to pop the trunk).  To avoid this hassle, I really wanted to re-create the recipe.

So here it is, my version of The Might Taco, Beef Tacos.  I was really proud of how it turned out! If you re-create this recipe, let me know.

First make the red sauce, the recipe can be found at www.alaskafromscratch.com food blog, but I’ll go through the steps here.

Dice 1 onion, 2 jalapenos and 3 garlic.

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Now fry them in 2 tbsp of oil over medium heat.

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Once the mixture becomes fragrant, it’s time to fry the spices.  Add 1 Tbsp of Chili Powder, 2 tsp of Cumin, 1/2 Tbsp of Sugar and 1/2 tsp of Salt.

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Allow Spices to toast for 2 min. then add I can of tomato sauce and 1 cup of water.

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Let the sauce simmer for 5 min.  Take it off of the heat and let the sauce cool .  Once it cools blend with an immersion blender (if you have one), or place in a regular blender until you reach a smooth consistency.

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Now it’s time to cook the ground beef.  Start by frying 1 diced onion and 3 minced garlic cloves in 2 Tbsp of oil.

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Once the onion and garlic are fragrant, add the ground beef and 2 Tbsp of chili powder, 3 tsp of Cumin, 1 Tbsp of paprika and season liberally with Adobo All-Purpose seasoning and black pepper.

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If you’ve ever had a mighty taco, you know that it comes with this delicious white, cheese sauce.  I’ll show you how here.

First you make the roux (frying butter and flour).

Take  1 Tbsp of butter and fry on medium – low heat, then add 1 Tbsp of flour, make sure to stir while frying for about 1 min. If you notice the mixture going brown, take it immediately off of the heat.

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At this point, you would add 2 cups of whole milk.  ( I only had 10% cream at home, so I did 1 cup of cream and 1 cup of water, to cut the fat content).

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Whisk until everything in incorporated, then add 2 cups (or until the consistency you desire) of your favourite cheese.  I chose  Kraft Mozzarella, Cheddar and Provolone blend.

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Whisk and season with salt and pepper.

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To assemble the tacos, start by greasing your pan with butter.

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Place beef in the centre of your flour tortilla.

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Now place 2 Tbsp of the cheese sauce and 2 Tbsp of the red sauce in the over the beef,

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Roll the tortillas and bake at 425 degrees farenheit for 7-10 min.

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Pour as much of the red sauce over the tacos and enjoy!

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If you end up making this recipe please make sure to comment!

Happy Thursday!

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