In 2012, on the plains of Northern Arizona, two families joined forces and began the trials and tribulations of building a small family farm with nothing in the bank but love.
|Flour Tortilla Tacos|
We do Taco Night once a week. If Lance had his way, it would be every other night. Here's our recipe for a great family night dinner:
2-2/3 pounds organic ground beef (we buy this from Costco, comes in 3 packages of 1 1/3 pounds per pkg)
fajita sized flour tortillas
grated cheddar cheese
various lettuce greens, shredded or torn small
avocado, slightly mashed
El Pato tomato sauce
This will make at least twenty tacos. Truthfully, it varies depending on how much meat you like in your tacos. We love leftovers. Yes, we even eat them cold the next day. We make half the batch with corn and half with flour to accommodate all of our tastes. I like corn, Lance likes flour and Frank and Christie like both.
Cook hamburger and season while cooking with cumin, salt and chili powder. The cumin is like the secret ingredient that Christie introduced me to. I've made tacos for years but never used cumin. Love it now. Start with a couple of level teaspoons and season to taste. Sprinkle on chili powder and salt to taste. If you've never used pink salt, be careful. It's saltier tasting (but better for you!)
Heat cooking oil in a skillet. Dip the corn tortillas in hot oil on both sides to soften and set them aside on paper towels. No need to do this for the flour tortillas.
Now pile beef and cheese on the tortillas and fold in half. Fry to the desired crispness on both sides. This is the hazardous duty job. Better wear an apron and glasses. When the meat or cheese slips out of the tortilla the popping begins. As they are done, set them on paper towels to soak up the extra grease.
Be warned - clean up is a chore. Even if you clean as you go, Taco Night is messy. But oh so worth it!