Carne de res con sol

One day I was flipping through my copy of Diana Kennedy's The Essential Cuisines of Mexico looking for inspiration, when I noticed the recipe for Carne de res con sol - ground beef with cabbage. After trying it out, I decided I would like it better by adding a little ground cumin and allspice to the recipe.

And so, with slight modification from Diana Kennedy, it goes...

Ingredients:
- 360 g (~ 13 oz) ground beef
- 2 cloves garlic, crushed
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- ¹/₄ tsp allspice
- 1 yellow onion, diced
- 2 tomatoes, diced
- 1 jalapeño (w/ seeds), diced finely
- 800-900 ml (~ 3.5 cups) cabbage, chopped finely^[1]
- fresh coriander, chopped
- oil
- ~ 1 dL (~ ¹/₂ cup) water
served in:
- hard taco shells

Crushed garlic, salt, black pepper, cumin and allspice was mixed into the ground beef (using the hands), which was then allowed to stand while chopping the other ingredients.

In a pan, the onion and chilli was cooked in a little oil for 1-2 minutes before adding the tomatoes. When most of the juices from the tomatoes were absorbed the spiced meat was added to the pan. When the meat as browned, the cabbage, fresh coriander and water was added. After about 15-20 minutes of cooking over medium heat with occasional stirring, the amount of liquid was reduced significantly (but not completely gone).

I like serving it in hard taco shells.

^[1] Personally I like it equally well with white or red cabbage, but Mrs. Throat-Erator finds the dish visually unappealing with red cabbage.