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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sometimes we forget to write down our everyday, simple recipes. :) I figured I might as well get our family's tacos down. This is a combination of how Mom made them when I grew up and how we fix them these days with husband's and my updated tastes. It's also a Pantry Challenge recipe, made with items I already had at home Ingredients:
1/2 cup chopped onion |
2 teaspoons olive oil |
1 clove garlic, smashed and minced |
1 teaspoon recaito (optional) |
1 lb lean ground beef |
1 teaspoon ground dried ancho chile powder |
1/2 teaspoon ground cumin, to taste |
8 -12 taco-size corn tortillas or 1 package hard taco shell |
butter (if using corn tortillas) |
shredded cheddar cheese |
chopped tomato |
chopped or shredded lettuce |
sour cream |
guacamole or chopped avocado |
salsa or hot sauce or catsup |
Directions:
1. Saute the onion in the olive oil over medium-high heat until just soft, then add the garlic and recaito and stir well.
2. Add the ground beef, then the ancho and cumin, and cook until meat is well-browned, using a spatula to break up the cooked meat into smaller pieces (some folks call this hamburger gravel ), about 10 minutes.
3. Julie's method of putting together her taco: take a corn tortilla and thinly spread butter on both sides, then fry in a hot skillet for about 15 to 20 seconds per side to soften the tortilla; fill with cooked meat and desired garnishes (for me that's just cheese, meat mixture, and - yes- catsup because that's how I grew up eating them and yes I know it's weird).
4. Steingrim's method: fill hard taco shell with cooked meat, all garnishes, and hot sauce so spicy you'd swear it would eat its way through the bottle.
5. Note: recaito is a kind of prepared herb mixture containing onion, garlic, peppers, recao leaves, and cilantro; we get it in the jar in the Mexican section of the grocery store.
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