Monday, May 17, 2010

Soft Shell Tacos

My son had his first introductory cooking lesson. I thought it was best to keep it simple and basic, so we went with soft shell tacos.

First you break up the ground beef into a skillet and brown over medium heat. Make sure you stare at it until it starts to sizzle. Oh, okay, that part is optional.

Stir the meat every once in a while as it's browning. Whoa, slow down. The meat is trying to escape. Try to keep as much meat in the pan as possible please. Your mother will thank you for it.

It looks like we're going to have to work on your stirring skills, young grasshopper.

Once the meat has been browned, drain off the fat, and then add a package of taco seasoning.

Then add 3/4 a cup of water, mix it all together, and simmer, uncovered, for ten minutes.

While the meat is simmering, get yourself another skillet over medium low heat and add a dollop of butter. I do believe he's mastered the sizzle.

Next add your tortilla to the pan. We used soft white corn tortillas.

After about a minute, flip the tortilla to the other side and cook until warm and floppy. Yes, floppy.

When your tortilla is warm and floppy, move it to a plate and add a spoonful of your taco meat.

You'll want to add your cheese next. It's essential that you put the cheese on right after the hot taco meat, so that the cheese melts and gets all yummy and gooey. Yes, gooey.

Then add whatever toppings you like, lettuce, tomato, avocado, onions, salsa, sour cream, guacamole, black olives, etc. Go on. Get wild with that taco.

Fold one side over. Look how perfect my son's first taco came out. It's a beaut!

Now, using your best taco neck bend, take yourself a bite and be proud of what you created.

I'm a vegetarian, so I didn't eat the taco meat my son prepared. I had roasted, seasoned, chickpeas instead. YUM!

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