Communist!
Tacos must be in crunchy shells.
Mmmm, tacos.
Hm. I already ate lunch, but it probably wouldn’t be the end of the world if I stop by the taquería and get myself a taco.
I gots to enjoy them now, because I’m betting there ain’t any tacos in Bulgaria.
We’re having tacos Sunday night, along with chicken tortilla soup…
You might try making what we call “taco stuff” at our house. We crumble up those cheez powder™ flavored Doritos (well, I do; the hubby likes Fritos), then top with lettuce and all the taco goodies and eat with a fork. Kind of like Hal’s travelin’ tacos, except on a plate. It’s great stuff.
It all worked out well. We had nachos, with ground lamb seasoned with taco flavouring as well as refried beans, cheese and sour cream. I didn’t have any salsa, so we made do with sweet chilli sauce, and it was good.
But I still want tacos. D’you think I could get away with getting the ingredients, making the tacos, eating them and then cleaning up the kitchen before hubby gets home from work this afternoon?
We almost moved to Toms River once. Usually when I tell folks where I used to live, they all say they never heard of it.
Point Pleasant is actually a pretty place, but we always went to WildWood or Cape May instead.
There’s a local place that has margaritas for $2 and tacos for 60 cents on Mondays. A bunch of us from work usually go…they are pretty tasty, and the salsa is good too.
Can’t wait until Monday!
Tacos
1 pound ground beef (or cut up chicken)
1 medium onion, chopped
1/2 green bell pepper, seeded and chopped
2-3 cloves garlic, minced
olive oil
3 TBSP chili powder (I prefer ancho, but the storebought mix is okay)
1 TBSP cumin powder
1 tsp chipotle powder
1/2 cup water
Start browning the meat in some olive oil, then add the veggies and spices and continue to saute until the onion is tender and the meat is browned. Dump in the water and mix well (this just tends to distribute the spices more evenly). Cover the pan and let it simmer for about ten minutes, then remove the cover, turn up the heat a bit, and let the moisture cook off. This will make a flavorful and spicy meat mix that will go great with your condiments, such as jalapenos, sour cream, tomatoes, cilantro, etc. I would lose the salsa and use fresh chopped tomatoes, but that’s because most store-bought salsa is just crap.
I prefer soft flour torts for my tacos, but they make great crispy shells when fried.
I’m so glad I live in Texas, where tacos are available to me 24 hours a day. I want some right now.
When I make them at home, I usually just season the beef with a packet of taco seasoning. It’s lazy but quick and easy.