Growing up in Los Angeles meant eating a nice sampling of Mexican food.
It was quite common to see little stands with vendors selling corn on the cob smothered in mayonnaise, butter and chili sauce or selling tacos topped with every variation you could imagine.
Or the ice cream carts and mango stands! ...oh, the mango stands.
Interestingly, I do not recall having a favorite dish. I didn't care if it were enchiladas, burritos, tacos -- just not tamales. For some reason, my younger self simply did not take an attraction to tamales.
But I did have a household favorite: When my mother would purchase tacos and all the fixings for tacos.
I don't typically make the tacos as she did when we were kids. When I make them, I typically heat the tortillas over an open flame or on a comal and add whatever mixture I have prepared.
My mother, however, would pan fry the tortilla, then sit them on paper towels so that the extra oil could be collected before we would gently stuff the tortillas with onions and lettuce and tomatoes and cheese.
*long, deep, reminiscent sigh*
So I was pleased to see tacos on the current cover of Saveur. What fun! And I hadn't made them in such a while.
And you can't have tacos without corn on the cob. Interesting, a bit of steam is visible rising from the corn in the photo to the right. Curious looking.
When done, I was surprised to see that my tacos came out looking very close to those on the cover.
I swiftly cooked diced potatoes, then added onions toward the end for a nice sautee. Then I added green bell peppers, lowering the temperature and covering the mix for a little while.
Next, I added the ground beef and seasoned it with onion powder, garlic salt and roasted garlic seasoning. I let this cook beyond its time -- purposefully. I do love it when the meat has a little burn to it if they are going into tacos.
I then chopped up the cilantro, avocado, tomatoes, cabbage and sprinkled some queso on top, serving some salsa and jalapenos on the side.
What flavor! I have never cooked tacos like this! I used olive oil and was surprised that the oil didn't smoke as much as I would have expected. Anyway, in all, a wonderful meal that took me back to my place of upbringing.
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
OK so, yeah, smothered pork chops is more southern than southern California, but that didn't stop my family from enjoy this dish from ...
A fancy Hamburger Helper? No, no, not -- that is not what I was going for. But, alas, that is exactly what tonight's dish brought immedi...
It was about one year ago that, in speaking with my mother on the phone, she challenged me to making a batch of Red Lobster biscuits. Th...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
Why are chicken wings so expensive? Swear. You can find yourself paying nearly $10 for eight of these. I decided to, instead, buy an ...
I have made a hugely important and wildly successful milestone in my program. Consequently, life has been busy, complex, wonderful, challe...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...