Scott Robinson (quadhome) wrote,
Scott Robinson

Taco recipe for guys.

Enough with waiting. I just went to Safeway, and purchased:

  • 1 lb. of thin sliced beef. (Rancher's Select blah blah)
  • 1 white onion.
  • 1 bunch of cilantro.
  • 1 package of corn tortillas. (12 pack)

Slice up the onions. I think the technical term is "finely dice."

Do the same with the cilantro, but just slice instead of dice. Cut off the stems and apply a knife to the mass of green to your hearts delight. I did it for about five seconds, figured it was good enough. You don't want goo, but you don't want big honker leaves.

Fry the beef. Medium-high as it's so thin it doesn't even matter. There were three slices of beef, so I tried a soft-medium-hard consistency respectively with all of them to test the differences. One slice was unspiced, one had salt and paper, the last had whatever the spice rack could offer. After tasting them all on their own tacos, I just mixed up the meat. Unspiced wasn't as good, but the rest was a wash.

Dice the meat. This means slice into strips lengthwise and then widthwise. Dice = cubes.

Clean the pan or get a new one. I grabbed a cast iron. Set to medium-high again and lay down the corn tortilla on the dry, heated pan. Wait 20 seconds and flip it. Wait another 20 seconds. It's done when each side is just lightly browned. This took a couple tortillas for me to get the timing right.

Put three tablespoons (the medium-big spoons) of meat, minimum, in a tortilla. Add on onions until you're happy. Apply cilantro until it looks right - cilantro smells strong, but it's the weakest combined with the onions and seasoned meat so it's hard to go wrong.


Tags: spewing
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