Tacos Our Way

"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"
 
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photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Saute the onion in the olive oil over medium-high heat until just soft, then add the garlic and recaito and stir well.
  • 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.
  • 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).
  • 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.
  • 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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Reviews

  1. Good tasting tacos! I wanted to season mine differently than a packaged seasoning, and this was a good mixture! Thanks for posting this recipe.
     
  2. These are good tacos, and the spicier the hot sauce the better!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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