½ onion, diced
1 lb. Black Leg Ranch ground beef
1 T. Southwest spice blend
3-4 T. achiote paste
4 oz. shredded red cabbage
3 T. chopped cilantro
2 T. avocado mayo
1 lemon
6 flour tortillas
¼ cup shredded Monterey Jack cheese
1½ T. sour cream
Olive oil
In a large pan with a little olive oil, sauté onion over medium heat until softened, about 2-3 minutes. Add ground beef and Southwest spice blend, breaking into smaller pieces until cooked through. Add the achiote paste and stir until homogenized. Season with salt and pepper to taste.
Combine cabbage and cilantro. Whisk avocado mayo and juice of half a lemon together, then add to slaw and season with salt and pepper.
In warmed tortilla, layer beef mixture, cheese and slaw. Serve with sour cream, more cilantro and lemon or lime wedges.
Pair with Black Leg Brewery’s 1882 Lager.
Recipe by the Doan family, Black Leg Ranch and Black Leg Brewery, members of Capital Electric Cooperative
