Today is National Taco Day!!!

AND

National Vodka Day!!!

Which means it’s time to FIESTA!!!!

Tacos De Matamoros

Ingredients

2 pounds ground chuck
2 tablespoons chili powder
2 tablespoons paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon garlic powder
2 cloves garlic, chopped
1/2 medium green bell pepper, chopped
1/2 medium onion, chopped
12 (6 inch) corn tortillas
12 ounces queso asadero (white Mexican cheese)
1 (8 ounce) container sour cream
1 large tomato, diced
2 cups shredded lettuce

Directions

Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces.
Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through.
Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce.

Chili Pinarita

Ingredients

1.5 oz. Jose Cuervo Especial® Silver Tequila
1.5 oz. pineapple juice
0.25 oz. lime(s)
0.25 oz. habanero lime syrup
0.25 oz. simple syrup

How To Mix

GLASS:  Pint Glass

Combine all the ingredients in a shaker glass with ice.
Shake well and strain into an ice filled glass.
Garnish with chili salt and pineapple.

Source: Tacos De Matamoros

Source: Chili Pinarita