It’s been a while! I’ve missed you, and being here and cooking! I’ve been a bit sick and my body just hasn’t been at its best. I had a small surgery in mid-September and now I am finally, FINALLY starting to feel like myself again! To my surprise, as I slowly emerge from my bedroom-converted-medical center, I realize that summer has passed me by. It’s freezing outside. I missed it all shuffling from doctor to doctor to surgeon. Yet here we are, ready for fall.
I’ve spent the past few weeks in a daze, and cooking hasn’t been a top priority around here. Fortunately, Martin (as always) steps up and takes over what I physically (and mentally – hello pain killers!) can’t do while recovering. Once we ate through the stock of food my mom left us, we settled into a simple prep, simple food routine. Once I felt I could raise a spatula and resume my place in the kitchen I too started with some of our simple go-to recipes. Soft tacos are one of those favorites.
12 soft corn tortillas
1 lb ground meat (I’ve used beef and turkey before)
taco seasoning (recipe for my own blend is below)
4 ounces queso fresco
1 large tomato diced
1 small bunch cilantro
hot sauce of your choice
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
1. In a medium saucepan, cook meat until brown.
2. Mix in taco seasoning and remove from heat
3. While the meat is browning, chop the tomato, and cut the limes into quarters
4. Heat tortillas, I prefer to heat them in a cast iron skillet until warm and starting to brown
5. Assemble tacos by filling with meat, tomatos, and top with queso fresco, cilantro and a drizzle of lime.
Recipe notes: Of course tacos can take about a million modifications, chicken instead of beef or any number of awesome toppings… guacamole, peppers, etc. However, I always keep the cilantro and lime – the flavors always make for a tasty taco.
What the heck is queso fresco? Apparently this is the real and authentic mexican cheese. It is sold in blocks, similar to feta, with a similar consistency and crumble as feta. I had read that it is a salty cheese that is usually used in chili relleno or quesadillas. I found the cheese a bit bland, I wish it had just a touch more flavor. I should however mention that this may just be the brand that we bought. That said, I bought a rather large amount, so look out for more recipes containing queso fresco!