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!
Tuesday, July 26, 2011
Ghee Whizz! A New Taco Tradition
You can find tacos with grilled or charred beef, pork or chicken; with tripe, chorizo asado, cactus paddles; or with shrimp, a range of fish, though cod and tilapia are quite popular; vegetarian style stuffed with avocado, sweet chilies and corn; and then there is cabeza or meat from a cow’s head, slow cooked – this being my least favorite. Blech! I do not care for barbacoa. To me, the feeling must be comparable to those who do not enjoy “fishy” fish.
Then you have your doados, flautas and taquitos.
For me, I like my tacos best when they are served with carne asada with fresh onions and cilantro and some spicy salsa or hot sauce.
My most recent tacos were a combination of ground beef and potatoes with bell peppers and onion.
I began with the potatoes, then cooked the onions and peppers. I added the beef last, adding some broth.
By the time the broth boiled off, the taco stuffing was ready.
I warmed my tortillas over the stove’s open flame and added a dab of ghee and also some shredded mozzarella cheese, then Sriracha.
The ghee added a wonderful flavor to the tacos that, in effect, MADE these tacos!
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