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| Photo by Kay Ercius |
Our Family Traditional Tacos
The tradition of weekly tacos started with my childhood friend's family. My own children may not even know this. The Burn's family would make tacos for lunch every Saturday afternoon and I was lucky enough to be included. Uncle Willy worked at The Drake Hotel in downtown Chicago and gave us a beautiful honeymoon suite for our honeymoon night. I weighed 92 pounds at the time and my legs never felt so skinny as they did the night we walked in to the elegant Drake and checked in as newlyweds at 22 years of age. They were a family of great humor and exposed me to a family life that I never knew existed. We continued taco night with our own family and their friends.
uncooked flour tortillas (available at some grocery stores, some Costco's and some Sam's Clubs or order on the web), grocery store tortillas (last choice), once you taste these fresh cooked you'll never go back, little kids love them.
1 pound fresh ground beef, serves about 2-3 people
chopped fresh tomatoes
shredded cheddar cheese
chopped lettuce
chopped black olives
chopped onion
sour cream
assortment of taco sauces
we like:
Anything fresh from the store:
Pico Pica Real Mexican Style Taco Sauce
http://www.mexgrocer.com/
really worth the extra effort:
I love La Victoria Green Taco Sauce
- Brown ground beef.
- Uncooked flour tortillas are cooked on a dry fry pan just a minute or so on each side. Be careful not to overcook. They should be just barely brown and puffy.
- Immediately place in a plastic baggy. Don't worry about the moisture. You don't want them to dry out.
- Pile on the condiments as you wish and eat!
