Tex-Mex Tacos (Texas, USA)
The only thing that beats a taco is two tacos. Give these classic Tex-Mex style tacos a try for your next Taco Tuesday. Beef, pork or chicken topped with shredded lettuce, diced tomato, cheese and sour cream (if you so choose). You'll find yourself craving another the following Wednesday!
Equipment
- Normal Kitchen Utensils
- Comal (Optional)
Ingredients
- 1 Lb Taco Meat, Cooked Ground Beef, Ground Pork or Shredded Chicken; Roughly 2.5 C
- 8 Tortillas or Taco Shells Corn or Flour
- 3 C Shredded Iceberg Lettuce About 1/4 Head of Lettuce
- 1 C Grated Cheddar or Monterrey Jack Cheese About 3 Oz.
- 2 Medium Tomatoes Diced
- 1/2 C Sour Cream (Optional)
Instructions
- If you are using tortillas, heat them in a comal or skillet. This is especially important for corn tortillas, because they will very likely tear without first being cooked a little. Heat about a minute each side over medium-high heat, until the tortilla is sturdier, but still pliable.8 Tortillas or Taco Shells
- To assemble each taco, start with a tortilla topped with two ounces of taco meat (an 8th of the pound). Top that with (optional) sour cream, lettuce, diced tomato and grated cheese, in that order.1 Lb Taco Meat, Cooked, 3 C Shredded Iceberg Lettuce, 1 C Grated Cheddar or Monterrey Jack Cheese, 2 Medium Tomatoes, 1/2 C Sour Cream
- Enjoy right away. Great sides include rice, beans and corn.
Notes
These are the most basic form of Tex-Mex style tacos, but you can add so many other toppings. Consider salsa, pico de gallo, hot sauce, sliced jalapeños, avocado and guacamole.
Pro tip: use the leftovers with eggs for breakfast (not the lettuce).
Here’s a recipe for taco meat if you need it.
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