August and September are the months I like to make tacos. Why? Because my Ground Sirloin Tacos and Pico de Gallo both require vine-ripened, flavorful, and delicious tomatoes. I always serve these tasty tacos so that guests can assemble their own tortillas, using whichever ingredients they prefer. For a cooler-weather taco, view my Tacos de Carnitas recipe.

To Go Directly to the Ground Sirloin Taco Recipe, click here.

For the Meat

I use ground sirloin as my meat choice because it is extremely lean and therefore does not produce an unappetizing residue of grease. You could also use ground round or the leanest chuck, if you prefer.

Finely chop the red onion and sauté in 2 tablespoons of oil over low heat in a large skillet. Seed and mince the jalapeño pepper.

Add it to the onions, and continue to cook until both are softened but not browned.

Mince the garlic cloves and add it to the skillet, cooking for about 2 minutes being careful not to let the garlic burn.

Add the ground sirloin, constantly breaking up the meat and stirring frequently until the meat loses its color.

Stir in the chili powder, cumin, coriander, oregano, and salt. Chop the cilantro, and add it to the skillet.

I use Heinz Chili Sauce in my recipe.

Pour in the chili sauce, and cook another few minutes to blend the flavors.

For the Toppings

Shred the romaine, slice the olives.

Finely chop the tomato, and grate the cheese or cheeses. For the cheeses, I provide a choice between cheddar and for a  more authentic taco, the Mexican cheese, Cotija.

Place all the ingredients attractively on a large platter so guests can help themselves to whatever they want.

For the Pico de Gallo

My favorite part of this meal is the Pico de Gallo with corn tortilla chips. Chop the tomato, seed and mince the jalapeño, mince the red onion, chop the cilantro, and juice the lime. Combine all the ingredients in a large serving bowl, and season with salt to taste.

To Serve

Heat the tortillas directly over a low flame until very lightly charred on the bottom. Move them around the burner to heat evenly, then remove, the tortilla with a pair of tongs.

If you prefer, you can heat the tortillas  in a dry skillet until warm. They will not attain a browned look this way. With either method, do not allow the tortillas to harden or stiffen. They must remain pliant and soft to be able to fold them.

Allow each person to fill the tortilla with a helping of the meat and then with whatever toppings they choose.

Fill small individual serving bowls with the pico de gallo, and pass a bowl of tortilla chips for dipping in the sauce.

Below is a view of how Ground Sirloin Tacos and Pico de Gallo should appear when served.

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