- 500 grams of Meat (doesn’t matter if it’s beef, pork, chicken, kangaroo, tiger, etc… as long as it’s ground well!)
- 4 tomatoes
- 1 head of lettuce (or cabbage will serve as a perfect substitute)
- 1 block of cheese, preferably sharp cheddar
- 1 onion
- 1 pepper (not necessary)
- 4 limes
- 1 packet of taco seasoning
- Either store-bought tortillas (hard or soft shell), tortilla chips, or you can easily make your own soft shell flour tortillas by mixing flour with water and salt, kneading it until it’s a thick, squishy dough, pressing it, using a plate or bowl, cutting it into a circle, then frying it in a frying pan.
Extra Ingredients (up to you if you want):
- pickled or sliced Jalepeno peppers
- Taco sauce, hot sauce, tabasco sauce, any kind of spicy sauce
- cut the onion and pepper into very small squares
- In a frying pan, with a bit of oil to start, fry the onions and peppers together with the ground meat
- just before the meat-vegetable mix is complete, mix a ¼ cup of water along with the taco seasoning
- cut the tomatoes, lettuce-cabbage, into small pieces
- shred the cheese
- cut the limes into quarters or halves
Take the tortilla or chips, and load the other toppings onto it in layers. I go with the meat first, followed by the lettuce-cabbage. Then I squeeze some lime over the lettuce-cabbage, along with some taco or hot sauce. On top of this goes the cheese, followed by the tomatoes, and finally, the jalepeno pepper slices and avocados if you have them. Wrap it up and enjoy!
You can use these toppings to make tacos (with small soft or hard shells), burritos (with larger soft shells), or even nachos (over a bed of tortilla chips).
The quantities I’ve given should be plenty enough to serve five people, probably even with a bit left over.
I have cooked this recipe many times throughout the world, for hosts and friends, almost all of whom have enjoyed it greatly. It’s a fool-proof recipe for a wonderful Mexican feast. Buen provecho!