Here are today’s food finds about tacos:
For those of us who didn’t know the Taco started in the 18th century silver mines in Mexico.
In 1914, the first recipes for Tacos were put into an English cookbook. I wish I could find those recipes and see what those Tacos consisted of.
Charlie has been asking to learn Spanish and once he gets down in the Shower I can share his first Spanish word with Charlie. A “Taquería” a Spanish word for taco shop.
Did you know the first Taco trucks was thought to start in New York in 1966. Two New York housewives operated a version of the Taco truck but this truck didn’t have a full kitchen, you could book it for catering.
For dinner this evening I was thinking of making Crispy Ground Beef Taco’s but David wanted Soft Taco’s. Party pooper… Charlie asked if for dessert we could have a Chocolate Taco he saw in the store they other day.
I am not sure I would like that but I would take Sopapillas with Spanish Rice and Re-fried Beans. For a beverage Charlie asked for Dr. Pepper, David said he wished we knew how to make this Mexican Rice Drink he likes and I chose Sweet Tea. What would you like and why.?
Crunchy Beef Taco
Ingredients;
- 2 cups vegetable oil (for frying)
- 24 soft corn tortillas
- Salt and pepper
- 2 tablespoons olive oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 tablespoons chili powder
- 2 pounds lean ground beef
- 1 28-oz. can crushed tomatoes, with juice
- How to make Crispy Beef Tacos
Step 1
Prepare a large platter lined with paper towels. Pour enough vegetable oil to measure 1-inch deep in a large skillet. Place skillet over medium heat and clip a candy thermometer to the inside. Heat oil until it reaches 365ºF. Using tongs, place a tortilla in oil and cook for 15 seconds. Flip tortilla and fold in half, using tongs. Cook until crisp, about 15 seconds longer. Drain on platter and sprinkle with salt. Repeat with remaining tortillas, checking that oil returns to 365ºF before making a new shell.Step 2
In a pot over medium heat, warm olive oil. Sauté onions until softened but not browned, about 10 minutes. Stir in garlic, jalapeño and chili powder; cook until fragrant, about 1 minute longer. Add beef and cook, stirring to break up clumps, until nearly done, about 10 minutes. Pour in tomatoes with juice, season with salt and pepper and cook, stirring often, until most of liquid has evaporated, 20 to 25 minutes. Season with more salt and pepper, if desired.Step 3
Carefully spoon some of filling into each shell and serve warm.
- HOMEMADE SPANISH RICE RECIPE
INGREDIENTS
- 2 tablespoons extra virgin olive oil (can use up to 1/4 cup)
- 1 onion, finely chopped (about 1 cup)
- 1 garlic clove, minced (about 1 teaspoon)
- 2 cups of medium or long-grain white rice
- 3 cups* chicken stock (or vegetable stock for vegetarian version)
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- Pinch of dried oregano
- 1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice
- 1 Brown the rice: Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned.
2 Add onion, garlic: Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.
3 Combine broth, tomato, oregano, salt, and browned rice and onions: To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.
4 Combine the rice and broth mixture: Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth and tomatoes to the rice.
5 Simmer, cover, cook until the rice has absorbed the stock: Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer. Fluff with a fork or spoon to serve.
Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package. Remove from heat and let sit for 5 minutes.
- Sopapillas
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons shortening
- 1 1/2 cups warm waterNestle Pure Life Mandarin Orange Natural Fruit Flavored Water 16.9 Fl Oz 6 pack$3.00 for 2 item – expires in 1 week
- In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot
Thank you,
Glenda, Charlie and David Cates
