Let’s just skip over the election shall we? Yeah had enough of that on Ye olde’ Facebook feed. But just to not be without a bit of snark….today I made tacos! VEGAN TACOS! I gotta try and preach some plant based love, I feel like anyway I can take the edge off the heat of the world I should. I’m an omnivore, I am not trying to say different, but there is really no reason I shouldn’t be focusing on plant based recipes….really good ones, I think that its the way the world has to go to sustain life. I have kids, and “footprint” guilt, I want them to be better than me…so I need to do what I can by making plant based eating a normal option for dinner at least 50% of the time. Continue reading “V. Tacos and the Special sauce”
Taco Time is anytime.
Blergh! I think I watched too many documentaries in the last week, not since my “Issues in Globalization” course in college have I felt so powerless, but kind of empowered at the same time. Some folks say that ignorance is bliss, and for some situations Continue reading “Crock pot carne guisada (Mexican chuck Roast) tacos”
While I was visiting my fam in the Utah, my nephew’s girlfriend Felisha treated us to some lovely tacos. She made them with ground beef, made her own pico, served them with some onions and cilantro, and gave the corn tortillas a quick dip in some hot oil so they were almost like puffy tacos, a famous style of Texas taco that is neither soft nor crisp…just delicious. I felt inspired, and my family loves tacos, so I decided to make my own version…and ya know what? They were fiesta inspiring! I also did some sneaky “Mom” stuff like added some veggies to meat mixture and topped them with a healthy dose of romaine and radish. This worked great for a fast, Friday dinner that pleases everyone.
1 lb 85/15 ground beef
2 carrots grated
1 medium onion, diced
2 Tbsp tomato paste
1 tsp granulated garlic
1 tsp salt
1 tsp pepper
1 tsp cumin
2 Tbsp chili powder
In a skillet over medium high heat, brown the beef with the onion and carrot, till golden, drain fat. Add tomato paste and seasonings and 3 Tbsp water….let simmer while you prep your toppins and fix your tortillas.
In a shallow skillet, add about an inch of canola (or other high smoke point oil of choice) heat to medium high. Add tortillas one by one until they bubble and puff, this will take about thirty seconds if your oil is the right temp. I used some locally made corn tortillas, they only have three ingredients, corn, lime, water. The shelf stable variety tend to have too many hard to pronounce chemicals for my taste. Drain tortillas on paper towels.
I shredded half a head of organic romaine (lettuce is a good one to buy organic as it is highly susceptible to chemicals.
1 cup grated cheese, I used cheddar
A few thinly sliced radishes
1 bunch cilantro (I added the stems to my meat mixture)
I didn’t make my own salsa today due to time issues, my son just turned two and is especially mischievous right now, and I have great access to local salsas. But if you have the time I say make your own, especially if you are growing tomatoes!!! These were fast and easy and fit into my budget. I make a lot of tacos but these ones were in honor of Felisha’s version. Gracias Felisha!