Friday, May 18, 2007
Ground Beef Tacos
I have been craving tacos all day, and even at one point was in the drive through line at Taco Bell when I came to my senses and turned around. But still, I couldn't get tacos out of my head.
So after a good rummaging through my pantry and fridge, I discovered I had everything I needed to make Gringo Tacos. These are called Gringo Tacos or Americanized Tacos, because I don't think I am alone in saying this is what I ate for dinner while growing up every 2 weeks or so when Taco Night came up in the rotation. These are probably what a lot of Americans think of when they think of tacos...and that's not a bad thing.
These tacos are all-American, easy to make and while they do not resemble carne asada street tacos, carnitas tacos, tacos del camaron (shrimp) or any other of my more authentic favorites from Mexican cuisine, these are comfort food in the best way, and depending on how spicy you make the meat and what you top them with, I can almost bet every child or adult will love these.
Gringo Ground Beef Tacos:
(makes 12 tacos)
1 lb ground beef, thawed if frozen
12 taco size corn tortillas (doesn't hurt to have extra)
Olive oil (as needed)
Salt (to taste)
Pepper (to taste)
Chili Powder (1 tsp to 2 tbs, depends on taste)
Cayenne Pepper (about a tsp, or to taste)
Ground Cumin (about 1 tbs)
Dash Cinnamon (literally just a dash)
Ground dried oregano (about a tsp)
Taco sauce (to taste, let everyone serve themselves, I like Tapatio)
Chopped fresh lettuce (about a cup)
Grated cheese (about a cup)
Rub or spray tortillas with olive oil, hang upside down over 1 or 2 bars in your oven rack to form a taco shape. Bake at 350 until crisp and beginning to brown. Meanwhile, cook beef in a saute pan with spices and seasonings until browned and fully cooked. Grate cheese and have chopped lettuce ready. Fill taco shells with meat, top with cheese, then lettuce and taco sauce to taste. Serve immediately.