INGREDIENTS

• • 1 1/2 lb ground meat

  • 1/2 lb. ground pork or veal

  • 1 1/2 tsp. fresh rosemary, about one sprig

  • 1/2 tsp. coriander

  • 1 tsp. cumin

  • 1 tsp. cinnamon

  • 10 pods cardamon

  • 2 tbsp. chili powder + more if needed, after mixing all ingredients

  • Pinch of salt (pink or sea salt with added iodine) and pepper to taste.

    • • good salt makes a difference. Irish salt is one of the best tasting salt.

  • 1 - 2 medium cooking onion -diced

  • 3 garlic cloves -minced

  • 1 - 2 tbsp. olive oil

  • 10 medium flour tortillas

INSTRUCTIONS

• • Grind and mix your spices together (except salt and pepper) using a mortar and pestle

  • Heat onions and rosemary in oil until translucent.

  • Add your spices. Mix for 10 seconds longer. Add fresh garlic.

  • Add ground meat and blend in the onions and spices until meat is brown.

  • Add salt and pepper after meat has been browned.

  • Take a nose test and smell your mixture. If you need more chili powder add more. I added about 1/2 tsp ground chili flakes.

  • OPTIONAL: Add heat: Red pepper flakes ( a sprinkle ) or fresh Mexican green chili. You can add diced, raw jalapeño peppers in the mix in the end (with or without seeds). The seeds are the heat. No additional cooking.

  • TIP: Place tortilla/taco in toaster to warm up. Hint: Gently fold over the tortilla and insert into a toaster slot.

  • SUBSTITUTE: For a hearty wrap use burrito wraps or lettuce wrap.

Toppings

• • Diced tomatoes

  • Lettuce

  • Sour cream

  • Cheddar cheese: shredded or diced

  • Optional: Add home made re-fried bean paste to the base of a tortilla [ or burrito - I use both style of wraps]

  • EXTRA ZIP: add diced jalapeño or banana peppers. You choose your heat!