Tacos – I love tacos. I order them in any restaurant that has them on the menu and then I compare them to mine. Most fail, sadly. The main reason for the failure is the fact that the taco should be treated as a vehicle for a bunch of amazing little bits – not just a couple pieces of meat and a sauce. No. Tacos should be a fun filled mouth treat with every bite.
Now, usually I would at this point give you a recipe – but instead I am going to tell you what I do with my tacos and let you be your creative little selves and take mine and make them your own – use what you want but be creative!
So, the vehicle itself, the tortilla can be flour tortilla (soft) corn tortilla (soft) or corn tortilla hard shell. Purists go usually for corn. I grew up eating the hard shell, but I have been converted to flour and only look back occasionally and have a hard shell. Now here is what I put into them:
First off, I always roast peppers and onions as a base for all my tacos. I slice red and yellow bell peppers, poblano peppers and sweet onions. I usually make more then I need so that I have leftovers. I slice the pepper in half, seed it, and then slice pretty thin. I slice the onion the same size. I take a sheet pan and put all the vegetables on the pan and sprinkle with salt a pepper and a good bit of olive oil. Take your hands and toss everything together. Put into a 425-degree oven until they are done, about 30 minutes or so. Check on them occasionally and move them around so everyone gets a chance to get browned.
I make the dirty rice and beans- which you have the recipe because I posted it!
The protein – you are a master of your own domain here. Steak, chicken, shrimp just veggies – whatever you want! If I am making steak, I use skirt steak and I marinate it for a few hours with tequila, olive oil, lime slices, ancho chili powder and salt and pepper. Grill and make sure you don’t overcook it and always let it rest for at least 5-10 minutes. Shrimp I toss with ancho, salt and pepper and a little olive oil. I will give you a recipe for the chicken!
Now, after you have made your Baha sauce (you got the recipe from me) and everything is cooked, it’s time to assemble. This is only a guideline! Build and create as you wish!
- Rice and beans on the bottom of a soft flour tortilla that has been warmed (you can warm them by wrapping them in a damp paper towel and throwing them in the microwave for a minute. Don’t tell ANYONE I told you to use a microwave.).
- My protein
- The vegetables
- Coleslaw – yup ON the taco
- Salsa – if you are using
- Baha cream
That’s it. It’s a stuffed taco and it is oh so good!
Note here – As I said, I grew up with the hard shell tacos. My mother made tacos for us and made them with spiced ground beef, cheddar cheese, shredded iceberg lettuce and salsa made from a can of DelMonte stewed tomatoes and a can of green chilis put in a blender and that was it. They were delicious. That’s part of the taco magic!! Simple is as good as fancy, but no matter how you put it together, tacos are perfect.