While it’s in our immediate plans to learn how to make our own tortillas, we haven’t gotten there yet. So for now we’re using store-bought corn tortillas and that’s working out just great.
Tacos and wraps are great because you can get creative with what you use. You can use poultry, beef, pork, soy … whatever you want. You can even use leftovers, add new spices, and come up with whole new dishes. Plus they’re easy for when you don’t have a lot of spare time at night. And kids like making their own. So it’s a win-win situation for all.
This super-easy recipe takes about 20 minutes from start to finish, and by my measurements, feeds 3 people and uses 10 small corn flour tortillas. You can of course up the recipe for more.
Start by finely chopping up 1 red onion.
Put half that onion in a good-sized bowl and the other half elsewhere.
Then finely chop up 2 tomatoes and add them to the onion.
Ditto 4 leaves lettuce (Romaine).
And an avocado.
And a bunch of cilantro.
Toss.
Liberally season with salt and pepper and lime juice. Set that aside to get all percolated with cilantro and lime goodness.
In a tiny bowl, mix 2 tablespoons chili powder with 1 tablespoon ground cumin and 1 tablespoon corn starch.
In a medium saucepan, sauté up that other half onion with a clove or two of minced garlic (about 2 teaspoons).
Add in about 1 pound (450g) lean ground beef and stir until browned. Add in the spice mix and cook for a few minutes longer, until thick and saucy.
Grate up some cheddar cheese and have some sour cream handy as you artfully arrange all your foodie bits around you.
Now take a tortilla and smooth on some sour cream. Then sprinkle some of your tex-mex meat.
Scoop on some salad and a dropping of cheese.
Roll from one end to the other.
Like rolling a dead person up in a rug. Or a burrito. And eat that sucker. Mmmm.
