By Kipp Rix
Firehouse Tacos deliver the authentic flavors of the street tacos I had as a kid growing up in El Paso, Texas. My chorizo seasoning blend and a slow cooking of the beef mixture until it is well browned (three steps from burnt) add the deep complex flavors needed for a top-shelf taco. These are my go-to day-in/day-out tacos, easy to prepare and packed full of awesome flavors.
1 ½ pounds 80% ground beef
1 medium size potato
1 medium yellow onion
Salt and pepper to taste
12 corn tortillas
Finley shredded cabbage
Shredded sharp cheddar cheese
Vegetable oil for frying shells
Chorizo Seasoning Mix
2 tablespoons granulated garlic
4 tablespoons smoked paprika
2 teaspoons red chile powder
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
- Add 2 tablespoons of oil to a large pan and heat over medium high heat.
- Fine dice the onion and add to the pan and cook until translucent.
- Peel and dice the potato into 1/8-inch dice and add to the pan with the onion and continue to cook until the potato is turning brown and tender.
- Add the ground beef to the pan along with 2 tablespoons of the chorizo seasoning mix, salt and pepper to your taste, and cook until the beef is well browned.
- Fry corn tortillas into taco shells or use premade (if you must) taco shells (directions for frying the shells are in previous articles or there are some videos on YouTube).
- Place some of the cabbage into the shell, top with the beef mixture, tomato, avocado, and cheese.
- Serve with your favorite salsa; my recipe for salsa is coming soon.
Firefighter and Fire House chef Kipp Rix has been in the fire service for 21 years working as both a volunteer with San Juan County, NM, and a career firefighter with Farmington Fire, NM. Kipp’s journey into the world of cooking started at an early age inspired by Graham Kerr (the Galloping Gourmet) and Julia Child. Currently Kipp’s style of cooking specializes in outdoor grilling and smoked meats with a flair for southwest flavors. Kipp has published two Fire House cookbooks, “Fire House Favorites” and “14 Days on Rt. 66,” available through his Web site (fhpllc.net). In 2012, Kipp’s chili “Animas River Red” was awarded the title of “Best Fire Fighter Chili” in the state of New Mexico, having taken first place at the Hook N Ladder Chili Cook Off sponsored by the Ruidoso Fire Department. Kipp is also an adjunct instructor with San Juan College in the fire science department and conducts specialized fire training. In 2011, Kipp became a contributing writer for Fire Engineering and Fire Life, writing a monthly cooking article, and in 2012 launched his premier episode of the Fire House Cuisine Cooking Show on the Fire Life Web site. In 2015, Kipp became a contributing writer with Inspire Health Magazine, where he shares his Fire House-inspired recipes “Healthy Food with an Attitude.”