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.

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

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.

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

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.

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.

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.

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.

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).

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.

Whisk and season with salt and pepper.

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

Place beef in the centre of your flour tortilla.

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

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

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

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

Happy Thursday!