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.

Enjoy!

Ode to Samin Tacos

Mary Beth Ray
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 she 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.
Enjoy!
Course Main Course
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.
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