My daughter Katie learned Spanish at the age of 8 from the little Mexican girls next door. She spent many an afternoon at their house, playing, talking, and cooking. She brought this recipe home and made it for us when she was 11 or 12. It’s a family favorite. And it makes the best taco salad you’ve ever eaten.
1/2 white onion, minced
2 cloves garlic
4 tomatoes, diced
1 large bunch cilantro
2 pounds ground beef
1 pound breakfast steaks (round steak thinly sliced), sliced into little strips
Salt to taste
Corn tortillas, warmed
Shredded green cabbage, finely chopped white onion, avocado slices, crumbled queso ranchero, key lime wedges, and chile tepins
Place the onion, garlic, and tomatoes in a skillet and start sautéing. As soon as the tomatoes give off their liquid, add all other ingredients. Cook until the meat is done. Serve with warm corn tortillas and garnishes.