February 22, 2019
The above quote can be seen on a wall at Frida's Mexican Restaurant in Limerick, PA. It makes me smile every time I read it, cuz I usually imagine what it would be like to have a lover who looks at me like maybe I'm a taco. LOL!
I L-O-V-E TACOS!!! Who doesn't?! Beef, chicken, fish, black bean...a taco is a taco, right? (Yep, if it’s seasoned with all those delectable Mexican spices that make a taco a taco!) And with National Tortilla Chip Day coming on February 24th, what better way to celebrate than with a taco night!
Because I’m cray about Mexican food and not cray about having a lot of the additives found in pre-packaged foods, I began making my own taco seasoning a few years ago. I was surprised at how easy it was!
3 T dried minced onion or 1 T onion powder
6 T (or 1/16 cup) chili powder
2 T cornstarch
2 T garlic powder
2 T ground cumin
1 T dried oregano
¾ t cayenne pepper
Place all ingredients in a jar with an airtight lid and shake well.
Stays well for up to a year.
1 pound lean ground beef
1 pound lean ground turkey
4 T homemade taco seasoning*
Salt and pepper
2 12-pack boxes of hard taco shells or 24 soft taco shells
(Accompaniments: shredded lettuce, diced tomatoes shredded sharp cheddar cheese, salsa, sour cream, lime wedges, thinly sliced scallions, chopped cilantro, pinto and/or black beans, sliced jalapenos)
Cook the ground beef and turkey, breaking up with a wooden spoon while mixing well. Add 4 T taco seasoning, stirring well; season to taste with salt and pepper. Remove from the heat and cover to keep warm. (I prefer my meat with a “smoother consistency," so I’ll pulse mine through the food processor a few times.)
To build the tacos, spoon 2 to 3 tablespoons of meat into each shell and top with the desired accompaniments. (Alternative: Spread tortilla chips on a plate; spoon desired amount of ground beef/turkey then add toppings.) I usually stick with the basics, but for those of you feeling a little more adventurous, check out fantabulosity.com for an awesome list of additional taco toppings. (BTW, leftover meat filling freezes really well for another night of tacos or added to chili.)
I almost always serve additional chips and salsa (homemade when tomatoes are in season), guacamole and black or pinto beans for our taco nights as well as a few sliced jalapeños for my hubby.
For an added bonus, I’d like to close with a few newly-discovered quips of taco talk:
TACO CAT spelled backwards is TACO CAT.
Thank you...hard taco shells...for surviving the long journey from factory, to supermarket, to my plate and then breaking the moment I put something inside you. Thank you. (Jimmy Fallon)
And my fave:
If you had to choose between eating tacos every day or being skinny for the rest of your life, would you choose hard or soft tacos?
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