Culinary Cannabis

Tipsy Taco Story
Hola Everyone!
Thanks for stopping by today to talk about one of my favorite dishes from one of my favorite cuisines.
Yes, I’m talking Mexican, or more realistically, Tex-Mex since this recipe is not a traditional Mexican style
taco. I often serve this taco at parƟes as part of a taco bar. Make up the filling, set out bowls of topping
options and both hard and soft shells to construct the tacos and everyone can customize to their heart’s content. Make some black beans and cilantro lime rice to round out the offerings.
Every time I travel to Mexico, I try to find a cooking class to take. I have always thought that a taco would be a familiar taste that would work well in a classroom setting. That has never been the case, however. These classes also usually involve as much drinking as cooking, so I might not have
remembered the recipe for the tacos anyway. Since I never got a recipe for a traditional taco at any of my classes, I had to try to come close on my own. This recipe is the result of several years of tinkering.
Although I have made this basic taco filling for years, for most of that Ɵme, it was not infused. The infusion process took a couple of more tries to optimize that part of the recipe. This recipe has always
had tequila, however. I would suggest an aged tequila; a blanco version doesn’t have the smokey notes
of the aged tequila. For this same reason, a smokey bourbon would be a nice subsƟtute for tequila.Make your next Taco Tuesday and infused Taco Tuesday!

Tipsy Tacos ingrediants
1 lb ground beef
½ c finely diced onion
1 jalapeño pepper, seeded and deveined if desired
1 clove garlic, finely diced
1 t cumin
½ t coriander
2 t chili power of your choice – chipotle, ancho, or mixed
4 oz tomato paste
¼ c tequila
Up to ½ c water
4 T infused buƩer
2 t honey (optional)
Salt and pepper to taste

Brown beef in medium skillet. Remove to plate with slotted spoon, leaving 1 Tablespoon of the drippings in the pan.
Add onion, jalapeño and garlic to same skillet and cook until softened, approximately 4 minutes. Add
the cumin, coriander and chili powder to skillet sƟr and cook and sƟr unƟl spices are fragrant.
Create a space in the center of the skillet and add the tomato paste. Stir and ‘mush’ the tomato paste in the bottom of the skillet until it darkens slightly.
Add the tequila and simmer for a couple of minutes. Add enough water to make a slightly moist mixture.
Reduce heat to low and stir in infused butter until melted. Taste for seasoning, add honey or more salt and pepper if desired.

As always with infused food start with small portions until you learn your tolerance . Keep out of reach with children and pets.

Culinarily Yours in Cannabis,

Mary Ann