Tacos: fill 'em, top 'em, fold 'em and devour 'em
Dan Bolyard/courtesy photo Tacos are especially popular in our house in the summer when the tomatoes are ripe.
Consider the taco, probably one of the most Americanized foods around. They can come in so many versions with a wide variety of fillings, the origin of the dish becomes blurry. The same could be said for most popular foods in the United States, such as pizza.
Tacos are a quick and easy meal in our house, especially in the summer when a dead-ripe tomato is available. There is something so tasty about one of those, instead of the picked green ones available at the local megamart. I usually dice them up, though for the picture I thought I would be fancy and took my Roma and sliced it thin and then cut the rounds into halves.
What kind of lettuce should you use? Really, any kind will do, though an iceberg will add the most crispy crunch. I will usually slice mine thin with a bread knife and then refrigerate it until needed on a lower shelf. I hope to get it as cold as possible before serving.
I’m not a big fan of shredding cheese by hand unless there is no other way available, or I only need a little bit. Otherwise I break out the food processor with the cheese grating attachment and then go for a large quantity, knowing that some of the cheese will disappear before serving. I will not use the shredded cheese from the megamart as it is usually mixed in with some sort of anti-caking agent, such as cellulose, which gives the cheese a funky mouth-feel, even after it melts after coming in contact with the hot meat. I prefer using a medium cheddar, such as Tillamook, as it shreds well. The stuff from Darigold is too crumbly to shred as nicely, though it is still tasty.
Final topping for tacos here is sour cream. We tend to go through a lot, so I get the 5-pound tubs. As a note, if you find your sour cream has a bit of liquid on the top, just stir it back in. It’s separated a bit and if you pour it off, sour cream lower in the container will be less supple to scoop.
Do you add a little shredded cilantro? Most folks like it, though some don’t. If I can get it, thinly shred it and have it available for those who want it.
Salsa? It’s not very popular in this house, though I would certainly offer it if I had friends over. I’d steer away from canned or jarred versions if possible, as the tomato flavor has been cooked to death.
CORN TORTILLA PREPARATION
Corn tortillas, any size
Cooking oil
Heat a frying pan over medium-high heat. Add a teaspoon or so of oil and allow to heat through while swirling it in the pan. Place a tortilla in the pan and allow to heat through. A few brown spots developing from contact with the hot oil are a good thing. Flip and heat the other side. You don’t want to recook it or allow it to fully brown. Place on a warmed plate and repeat with the other tortillas until all that you need are heated through. Cover with foil until you are ready to serve.
FLOUR TORTILLA PREPARATION
Flour tortillas, any size
Heat a frying pan over medium-high heat. Place a tortilla in the pan and allow to heat through. Flip and heat the other side. You don’t want to recook it or allow it to fully brown. Place on a warmed plate and repeat with the other tortillas until all that you need are heated through. Cover with foil until you are ready to serve.
GROUND BEEF FILLING
2 tablespoons diced onion
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon curry powder (optional)
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 clove garlic
1/4 teaspoon dried oregano
1 pound ground beef
1/2 cup water
Mix the onion, salt, chili powder, cumin, red pepper flakes, cayenne pepper, garlic, and oregano in a food processor and process until fine.
Heat a large frying pan over medium-high heat. Crumble beef into the hot pan. Cook and stir until the beef is completely browned and crispy, not just cooked through. Stir in the seasonings and water. Bring to a simmer and hold there until the water evaporates. Adjust seasonings, if needed then serve right away.
SHREDDED BEEF FILLING
2 pounds chuck roast
2 tablespoons chili powder
1 1/2 teaspoons cumin
2 teaspoons salt
1/2 teaspoon garlic powder
2 cloves garlic, chopped
1/2 medium green bell pepper, chopped
1/2 medium onion, chopped
Preheat oven to 250 degrees. Place the chuck in a large baking dish and add seasonings, garlic, pepper, and onion. Pour in water to cover half of the meat. Cover the dish and place in the oven. Bake until meat is cooked through and tender. How long will depend on the actual size of the meat and the heating ability of your oven. Look for a fork-tender consistency. Some of the water will cook off. Don’t refill unless it happens to run dry before the meat is fully cooked. Remove from oven and allow to cool enough to shred before serving. Extra can be allowed to fully cool and then frozen for use later.
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