Recipe: Cybele Pascal’s Taco, Allergen-Free

Taco meat – a little sweet and little spicy – all lush.

Cybele Pascal’s Taco recipe is genius and has instantly entered into high rotation in this Allergic Girl household. I made some very slight changes to Cybele Pascal’s original recipe but so slight that really it’s still hers hence I’ve called Cybele Pascal’s Taco recipe.

If you don’t know Cybele Pascal’s books, and you are cooking for yourself or your family with any food allergy restrictions, Cybele’s books are essential reading and buying

Recipe Notes:
I’ve made this with ground dark meat turkey and ground beef (85%/15%) and both were excellent.

I’ve made with all colors of bell peppers, they all work.

I’ve forgotten the cumin, it was still great.

Chili powder here is a blend of spices, a chili seasoning, a chili mix. Not one chile. Here’s an explanation of the difference from Fine Cooking.

The original recipe calls for honey, I used maple syrup. Go with what you have or like. Both work well. (I bet some granulated brown sugar, if that’s all you have on hand, would be fine, too.)

I’ve made with red onion and yellow onion, either was fine and no discernable difference, use what you have on-hand.

I’ve served with all the fixings like Cybele’s suggests (shredded cheese, taco shells, shredded lettuce, chopped onion, diced tomatoes and cilantro) and I’ve served just over rice. I bet it would be great in stuffed pepper. Or as Sloppy Joe’s! Cybele Pascal’s Taco recipe incredibly versatile.

1 cup chopped onion
2 cloves garlic, chopped
1 chopped bell pepper
1 pound chopped beef, 85% meat/15% fat
2 t chili powder
1 t smoked paprika
½ t cumin
¾ t dried oregano
½ t salt
¼ t ground pepper
4 t red wine vinegar
¼ c tomato paste
2/3 c water
1 T maple syrup

Heat the oil in a heavy bottomed large pan over medium high heat. Add the onion, garlic, bell pepper and ground meat, stirring to break up the meat, about two minutes. Add the chili powder, paprika, cumin, oregano, salt and pepper and cook for three minutes more, until the meat is no longer pink.

Add the red wine vinegar and stir until incorporated. Add the tomato paste, water and maple syrup and stir. Bring to a simmer and then cook over low heat, partially covered for 20 minutes. Stir occasionally.

Taste at 20 minutes for salt and adjust if more is needed.

Serve with taco fixing (sliced avocados, chopped red onion, pickled red onion, chopped tomatoes, fresh salsa, jarred salsa, fresh cilantro, pickled jalpenos, corn chips, etc.); serve over rice; serve in a warmed buttered potato bun; serve in lettuce cups.  Just serve it and enjoy!

Corn tortillas, melted Jack cheese, tacos meat, health salad pickle and pickled peppers.


Stacey Harwood said…
This looks amazing Sloane! Thanks.

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