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Tombstone Tacos

Course: Main Course
Cuisine: Mexican
Servings: 12 tacos

Ingredients

Tortillas

  • 2 cups all-purpose flour
  • 1/2 cup blue cornmeal
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 cup unsalted butter, cubed
  • 3/4 cup water
  • 1 tbsp canola oil
  • 3 drops of blue food dye

Guacamole

  • 1 small shallot, cut in half
  • 1 poblano, cut in half and deseeded
  • 1 tomatillo, cut in half
  • 2 garlic cloves
  • 3 avocado, skin and seed discarded
  • handful of cilantro, chopped
  • 2 limes
  • salt
  • pepper

Seasoned Ground Beef

  • 1 1/2 lb extra lean ground beef
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 jalapeno, seeds removed and chopped
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp ground cumin
  • 2 tbsp chili powder
  • 2 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1 tbsp gochujang (Korean chili sauce)
  • 2 tbsp ketchup
  • 15- ounce can of chopped tomatoes

Additionals

  • sour cream
  • shredded lettuce
  • tomato, diced
  • shredded cheese

Instructions

Tortilla

  • Combine the flour, blue cornmeal, baking powder, salt, cayenne pepper, and garlic powder in a bowl. Add the cubed pieces of butter. 
  • Using your hands, combine the butter with the dry ingredients until it resembles coarse meal. 
  • Add the water, canola oil, and blue food dye and mix until combined. If the dough is feeling a bit too sticky, add additional flour.
  • Transfer the dough to a floured countertop and knead until completely smooth. Divide into 12 equally portioned balls (mine were about 50 grams each). Cover with a damp paper towel and allow to rest for at least 30 minutes.
  • When you are ready to make the tortillas, begin preheating a pan over high heat. Take a ball and place it on a floured counter. Flatten the dough slightly with your hand. With a rolling pin, flatten the dough until it is nearly paper thin.
  • Place the tortilla on the pan and cook on one side for about 1 minute, or until it begins to brown. Flip and cook again until it browns.
  • This process is a quick one. I recommend rolling the dough out as you have a tortilla currently cooking. This will keep the dough from drying up while it waits to cook. If you are worried about timing, go ahead and roll two out before you start cooking so you give yourself a little buffer.
  • Once all the tortillas are done you can enjoy them as you finish making them or store them in the refrigerator. Make sure they are complete sealed off with plastic wrap or an airtight container. Heat the tortillas up before eating them.

Guacamole

  • Place the shallot, poblano, tomatillo, and garlic on a baking sheet lined with aluminum foil and nonstick spray. Turn the broiler of an oven onto high. Place the baking sheet and cook the vegetables until they have browned/blackened slightly.
  • Transfer the cooked shallot, poblano, tomatillo, and garlic into a food processor (or blender) and blend until smooth. Set aside.
  • Place the avocado in a bowl. Smash the avocado into small chunks. Do not over smash, you still want some avocado chunks. Add the tomatillo sauce and mix.
  • Add the cilantro and mix. Slowly add 1 lime’s juice at a time. One thing you don’t want to do is over lime your guacamole, so taste as you add! Finally, salt and pepper to taste.

Seasoned Ground Beef

  • In a frying pan, cook the onion over medium high heat. Cook until the onion has softened, about 5 minutes. Add the garlic and jalapeno and cook for about 1 minute.
  • Add all of the spices and mix well. Add the beef and cook until the meat is no longer pink. Stir in the gochujang, ketchup, and diced tomatoes. Reduce to a simmer. Cook until the liquid has mostly evaporated.

Assembly

  • Take a warmed tortilla. Add a layer of cooked meat. Add a large portion of guacamole. Top with a handful of lettuce. Finally top with the sour cream, tomato, and shredded cheese.