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Tacos, Tacos, Tacos!

© Judy Howle

Tacos are one of the most popular Mexican/Tex-Mex foods in the U.S. There are as many variations as there are restaurants and cooks. Traditional Mexican tacos are rarely found in the U.S. since they use homemade corn tortillas.

Epicurious dictionary defines the taco thusly:

taco [tah-KOH] A Mexican-style "sandwich" consisting of a folded corn TORTILLA filled with various ingredients such as beef, pork, chicken, CHORIZO sausage, tomatoes, lettuce, cheese, onion, GUACAMOLE, REFRIED BEANS and SALSA. Most tacos in the United States are made with crisp (fried) tortilla shells, but there are also "soft" (pliable) versions. The latter are more likely to be found in the Southwest and California. Tacos may be eaten as an entrée or snack.

That pretty much covers the fillings and toppings, although most of us chile-heads use HOT sauce or salsa and sometimes add chopped jalapenos or serranos to spice it up a bit.

Here are some recipes:

Taco Seasoning Mix

from "Make-A-Mix Cookery"

• 2 teaspoons instant minced onion
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon corn starch
• 1/2 teaspoon crushed dried red pepper
• 1/2 teaspoon instant minced garlic
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ground cumin

Combine these ingredients in a small bowl until blended.

To make tacos:

1. Brown 1 pound lean ground beef; drain
2. Add taco spice mix and 1/2 cup water
3. Simmer for 10 minutes
4. Will fill about 6-8 tacos

Navajo Fry Bread

Recipe by Thelma Tyler, Dragoon, Arizona

• 2 cups unbleached flour
• 1/2 teaspoon salt
• 1/2 cup instant dry milk
• 1 tablespoon baking powder
• 1 1/2 tablespoons solid shortening
• 3/4 cup water
• vegetable oil for frying
• butter - honey, and fresh
• lemon juice

Taco Filling:

• 1 pound ground beef
• 1/2 cup onion - chopped
• 1/2 teaspoon salt
• pepper to taste
• 2 cans ranch or chili-style beans - (15 oz) undrained
• 4 cups cheddar cheese - (16 oz) shredded
• 1 can green chilies - (4 oz) diced
• 2 tomatoes - chopped
• lettuce - shredded
• salsa

Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut a 1/2-in. diameter hole in center of each circle. Heat 1 in. oil in Dutch oven to 400 F. Slip each circle into oil; fry each side about 1 minute or until puffed and golden. Drain. If desired, serve warm with butter, honey and lemon juice.

To make tacos, brown beef, onion, salt and pepper; drain. Stir in beans; cook 5 minutes. Place fry bread on baking pan; spread each with 1/2 cup taco mixture. Sprinkle with cheese and chilies.

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