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The Wright Way To Taco Tuesday

We are just a couple of gringos so this won’t exactly be authentic. But it’s as spicy as I can handle! First, I usually make my own flour tortillas. I use a special baker’s roller because it helps me get the tortilla more round. (This rolling pin is great at rolling your pie crust directly in your pie pan & rolling the dough directly in bar pan for crackers too!)  Then I cook the tortillas on a griddle and keep them warm in a tortilla warmer. I cook the hamburger meat and add a homemade taco seasoning. Then chop the lettuce & tomato, & get the shredded cheese in a serving dish. Oh and some sour cream! Just before serving I heat the oven for the corn shells. We like to enjoy the tacos with both the hard corn shells and the soft flour tortilla together. When I was in high school I used to work at Taco Bell and I learned this delicious habit there.  We put the sour cream between the hard shell and soft tortilla. Making your tacos the Wright way means you never have to choose between crunchy or soft tacos. Just have both!

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Flour Tortillas
Adapted from Einkorn, Carla Bartolucci

4 cups (480 g) all purpose einkorn flour
1 1/2 teaspoons sea salt
1/2 teaspoon baking powder
1 cup (236 g) warm water
3 tablespoons bacon grease or lard, room temp

1) Mix dry ingredients together in a large bowl. Mix wet together. Mix wet into dry ingredients with wooden spatula. Knead the dough into bowl to incorporate altogether. Cover and let sit 15 minutes.
2) Lightly flour counter and knead until smooth. Heat griddle 10 minutes.
3) Divide into 12 pieces and roll out into a circle the size of a small tortilla.
4) Cook on both sides about 1 minute each side & you see some brown spots. Place in tortilla warmer with kitchen cloth in bottom to keep warm.

Taco Meat & Seasoning 
Adapted from Make a Mix, Karine Eliason

2 teaspoons dried minced onion
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon arrowroot
1/2 teaspoon minced garlic (I like this garlic press)
1/4 teaspoon oregano leaves
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper, more if you want spicy

1 pound ground beef
1/2 cup water
1 taco seasoning mix recipe

Brown meat. Add taco seasoning. Add water. Simmer a few minutes to thicken & while heating corn taco shells. Seasoning makes 2 tablespoons. Makes filling for about 10 tacos.

Ingredients for Assembly
small flour tortillas
corn taco shells
ground beef with taco seasoning
chopped lettuce
diced tomatoes
shredded cheese
sour cream

Place corn shell taco on soft tortilla, fill with meat, lettuce, tomato, cheese. Put on plate. With back of spoon spread sour cream between corn shell and soft tortilla. Enjoy!

We did these Tacos last Tuesday but I’m posting today so you’ll be ready for tomorrow! I’m sure there is no wrong way to do Taco Tuesday! How does your family enjoy Tacos?

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4 thoughts on “The Wright Way To Taco Tuesday

  1. This is probably more filling too than single layer tacos, you should add cheese to stick in between to be an authentic taco-bell-ian �� I only had them a couple of times but wow!
    I’ve made tacos with ground pork and I really like them a lot!!
    I just use the instructions for the meat seasoning, though those fried tortillas look delicious!
    My husband doesn’t like my einkorn products lol we are taking a temporary break from everything einkorn! And believe me, I am happy to save some time by buying bread and noodles!!

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