Tacos! ♪ What is it good for? Absolutely everything! ♪
You can practically wrap anything around a tortilla and call it a taco. That doesn’t necessarily mean you should, but you certainly can. Tacos are as versatile as they are delicious. Today, though, I want to focus on the standard American weeknight staple, the ground beef taco. Boring? Sure, but it is easy, delicious, and something that most people already cook for dinner.
This article is going to hopefully exemplify the type of cooking posts that I will write in the future. My goal is to help people become better cooks. I plan to do this not by providing quality recipes (although I hope to do that too), but by discussing the recipes people are already using. I’ll elaborate.
pan on medium-high heat and wonder, why not high? Why not medium? Does it matter? It might, but it might not. It all depends on what you are cooking and what you are trying to achieve.
Cooking techniques on the surface are fairly basic, but there are plenty of nuances that you learn as you apply them to different foods and different cuisines. By familiarizing yourself with how food reacts with specific cooking techniques, you will free yourself from the rigidity of the recipe. It will also help you execute recipes with greater success. Hopefully I will provide you with an easy way to acquire cooking knowledge and technique that will be immediately helpful. And because we’ll do this with recipes you already cook, it will be easy to practice.
So let’s get to the tacos.
I’ll break this up into three sections, Meat, Toppings, and The Shell. We’ll look at how we can improve each component starting with the easiest to the more laborious modifications. Try as many or as few suggestions as you’d like. Hopefully you’ll find that some easy changes can elevate your basic tacos. I’m sure there are plenty of details that I will have left out for brevity, so please ask for any needed clarifications in the comment section. I will try to promptly reply.
I like to use a lean ground beef (90% or higher) or venison for basic tacos. Ground Turkey or Chicken isn’t too bad either if you are looking to cut calories. Fatty beef makes for an oily taco filling with muddled flavors.
There are endless ideas for toppings. Here I’m just going to talk about maximizing the flavor of the basics.
Crunchy or soft, the tortilla is probably the most overlooked component to a great taco.
I hope some of this information is helpful. The format and style of future posts will most likely evolve to become streamlined and digestible, no pun intended. Most importantly, please, PLEASE, let me know what you liked and didn’t like about this post. I need your feedback to make these posts better.
Enjoy your tacos.
See you next time,
Dinner & a Movie
Bringing you food and drinks so that you can make movie night that much more delicious.
"Food is essential for life; therefore make it good"
Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.