Time: Prep: 10 minutes Cooking: 30 minutes
Hardware: A cutting board and knives, measuring spoons and cups, a large heavy bottomed skillet, a colander, a can opener, and a wooden spoon
- 1 small onion diced (½ cup)
- 1 small carrot (1/8 cup)
- 1 pound ground beef (you can substitute ground turkey for less fat or tofu crumbles-I like BOCA Crumbles-to make this vegetarian*.)
- 1-15 oz can of tomato sauce
- ½ cup of your favorite chunky salsa (I like Desert Pepper Trading Company)
- 1 tablespoon of white vinegar
- 1 tablespoon of Worcestershire sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of
- 1 teaspoon taco seasoning (You can make your own)
- 1-2 teaspoons of hot sauce (according to taste)
- S&P to taste
- Hamburger buns, lettuce, tomatoes, cheddar cheese
- (*Cooking spray if you are making the vegetarian version)
- Wash the onion and dice it.
- Shred the carrot and then dice it, the smaller the better.
- Heat the pan on medium high. (If you are using tofu crumbles you will need to spray the pan with cooking spray.)
- Add the onion, carrot, and ground meat to the pan. Cook and crumble until the meat is brown and cooked through (7-10 minutes). Drain the meat mixture in the colander and rinse under hot water to remove the extra fat. (*If you are using tofu crumbles you will only need to cook for about 5 minutes and you will not need to drain the mixture.)
- Return the meat mixture to the medium high pan. Add all the remaining ingredients and stir until everything is completely incorporated.
- Allow the Josés to come to a boil and then turn the heat down to low.
- Simmer the Josés, uncovered for about 20 minutes, stirring occasionally.