Introduction
What to expect
A Tex-Mex staple built around seasoned ground beef, crisp toppings, and warm tortillas.
The story
Behind the recipe
The taco is a traditional Mexican dish of folded tortillas with fillings. Indigenous peoples in the Valley of Mexico ate tacos filled with small fish before Spanish contact. The word's culinary use in Mexico may derive from silver miners' explosive "plug" charges, or from the Nahuatl "tlahco" meaning half or in the middle. Early written mentions appear in an 1836 cookbook and an 1861 novel. Hard-shell tacos developed in the United States in the early-to-mid 20th century, popularized by fast-food chains.
Method
Instructions
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1
Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles.
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2
Drain excess fat, then stir in taco seasoning and water.
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3
Simmer for 5 minutes until the sauce thickens and coats the beef.
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4
Warm the tortillas in a dry pan or microwave until soft and pliable.
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5
Dice the tomato and onion, and shred the lettuce while the beef simmers.
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6
Spoon beef into each tortilla and top with cheese, lettuce, tomato, onion, and sour cream.
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7
Squeeze fresh lime over the tacos and serve immediately.
Adaptations