Taco Tuesday

Pressed for time? Tacos are a quick and easy meal. 

Last summer, my family became obsessed with a certain big-budget animated movie. For weeks the youngest members of the Do-Little Tribe asked if we could have tacos on Tuesday. 
Invariably, something always go in the way of the consumption of tacos on Tuesday. Then one Tuesday, we happened to have a spontaneous dinner party with some good friends. What can you feed 16 people on short notice? Tacos, of course. The next week, I was pressed for time and threw together tacos again. After three consecutive weeks of tacos on Tuesday, we began a tradition. Now everything about our Tuesday night dinner is awesome.

What makes Taco Tuesday even more appealing to me is that I can put as much or little effort into the preparation as my sanity allows. If I am on top of things, I make shredded beef in the crock pot. But when I am pressed for time (like this week), I use ground beef. Making my own taco seasoning takes just a few minutes and is well worth the effort.

The pre-measured spices ready for a good shaking

Before you start cooking, prepare the taco seasoning.

In small container, measure:

1 Tbs. chili powder

2 tsp. ground cumin

1 tsp. cornstarch

1 tsp. kosher salt (or ½ tsp. table salt)

1 tsp. paprika

½ tsp. ground coriander

⅛ tsp. cayenne pepper (if you don’t like spicy tacos omit the cayenne)

Put the lid on the container and shake it until all of the spices are mixed together.

The shaken spice mixture. Not quite as pretty as when the spices are separate, but more useful when cooking.

This mixture is enough for one pound of beef. You can make extra and store it in an airtight container for several months.

Next, brown and drain one pound of ground beef. Add 1 teaspoon crushed garlic and 3/4 c. minced onion (I have to make the onion as unrecognizable as I possibly can. If certain members of the Hungry Tribe detect the presence of onions, they will refuse to eat.). Cook until the onions are translucent and tender.

The browned beef with onions and garlic. Drained and ready to be spiced.

Mix in the taco seasoning. Add one tsp. of beef bullion and ½ cup water. Simmer until the sauce thickens - about 10 min.

The finished taco meat.

While I enjoy the convenience of pre-made taco shells, the members of Do-Little Tribe prefers I fry my own corn tortillas. Luckily, it’s not difficult. All you need is oil, metal tongs and corn tortillas.

Heat at least two inches of canola oil to 375 degrees. Using tongs, place one half of a corn tortilla in the oil “folding” the other half up to create a shell. When the first side is crispy (about 10 seconds) place the other half in the oil for 10 - 15 seconds.

Tortilla "folding" is crucial to a great taco shell

Drain the crispy shells on paper towels. This helps soak up the extra oil.

Drained taco shells ready for filling

Fill with taco meat, cheese, lettuce, tomatoes, salsa and any other toppings you like.

Taco Tuesday Recipe

Taco seasoning

1 Tbs. chili powder

2 tsp. ground cumin

1 tsp. cornstarch

1 tsp. kosher salt (or ½ tsp. table salt)

1 tsp. paprika

½ tsp. ground coriander

⅛ tsp. cayenne pepper (if you don’t like spicy tacos omit the cayenne)

Put the lid on the container and shake it until all of the spices are mixed together.

Brown and drain one pound of ground beef. Add 1 teaspoon crushed garlic and 3/4 c. minced onion. Cook until the onions are translucent and tender. About 5 min.

Mix in the taco seasoning. Add one tsp. of beef bullion and ½ cup water. Simmer until the sauce thickens - about 10 min.