17 Oct Ode to Samin Tacos
I’m a huge fan of Samin Nosrat, the author of Salt Fat Acid Heat. I am inspired by her fearless and creative ways of deconstructing and reconstructing recipes.
Case in point is in the article she wrote for the NY Times Magazine A Burger, But Better where she makes the connection between memorable kebabs – flavored ground meat from Iran to Pakistan – and burgers.
Her recipe for Chapli Burgers sounded delicious but I wasn’t interested in burgers that night; I didn’t have buns or all the toppings she included, so I found myself simply riffing off the flavor profile she had with ingredients that I had on hand and instead of burgers from kababs, I made delicious “tacos” from her burgers.
If, as Samin writes, “A burger is a black dress; a kebab is a Met Gala gown,” I’d say that on a weeknight a new take on simple, delicious, homemade tacos just might be a new favorite pair of jeans.
Ode to Samin Tacos
- 2-3 tbsp ghee
- ½ small yellow onion minced
- 1 clove garlic minced
- 2 cups white mushrooms sliced
- 1 pound ground beef or bison
- ¼ cup tomato paste
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tsp red pepper flakes
- 1 tbsp grated fresh ginger (optional)
- 2 cups spinach coarsely chopped
- corn tortillas
- Melt 1 ½ Tbsp. ghee in saucepan set over medium heat.
- Add onion sauté until softened.
- Add garlic and mushrooms (and rest of ghee), sauté for several minutes until mushrooms brown.
- Add in ground meat, tomato paste, and all the spices.
- Once meat has browned add in spinach, cook until wilted.
- Serve on warm corn tortillas.