Tacos

Instructions

If you want build-your-own tacos, dice whichever toppings you plan to use and set each one in its own bowl for the table.

Put the beef in a wide pan over a large burner. Break ground beef up as it cooks, and stir-fry sliced or chopped beef, adding a little oil if it sticks. If the ground beef is very fatty, drain it in a colander and rinse it very lightly, or float the fat off with water, chill it until the fat sets, lift it off, drain, and reheat the meat.

Season the beef generously with cumin, which gives a taco its familiar taste. A little salt, chili powder, or diced onion can go in too.

Warm the shells. Ready-made hard shells can be reheated in the microwave following the package directions.

For soft tacos, use a double layer of corn tortillas or a single flour tortilla. Microwave them covered in stages of 15 seconds or more, flipping between stages, until warm, then keep them covered until you fill them.

If you cannot find hard shells, you can make them from corn tortillas. Fry them one at a time in deep oil, shaping each into a U with a large spoon, or pan fry in about ¼ to ½ inch of oil, bending each tortilla into a U before it stiffens.

Spoon the hot beef into a hard shell, or down the middle of a warm soft tortilla. For a simple, traditional taco, add finely diced onion and cilantro, fold the tortilla over, and serve with lime quarters to squeeze on top.

If you like cheese, lay it on the hot beef so it softens. Give the taco a short microwave if the cheese is cold or low-fat and will not melt on its own.

Add any other toppings you like, then set out the extras so everyone can finish their own. Restaurants traditionally offer only pico de gallo or a hot sauce, but a wide spread of toppings suits a family dinner.