Thursday, July 16, 2009

Tip of the week: better taco management


This is an ingenious tip I picked up a few years ago from Chatelaine magazine. If you follow this recipe I can guarantee you that all meat will remain within the taco during eating.

FAST-TRACK TACOS

Ingredients

2 green onions (thinly sliced)
1 egg
1 lb (500 g) lean ground beef
1 taco kit

Instructions

Preheat oven to 425ยบ.

In a medium-sized bowl, whisk egg with taco seasoning. Crumble in meat. Add onions. Using your hands or a fork, work just until evenly mixed. Turn into prepared dish and pat evenly to spread out.


Bake in centre of preheated oven until meat is firm to the touch and edges pull away from the sides of the pan, about 25 min. Lift meat from dish and move to a cutting board. Let meat stand 5 min.

Cut meat into 4 squares, then slice each square in half to make 8 pieces to fit the taco shells. (Depending on the size of your taco shells, you may need to halve the pieces a third time.) Tuck pieces into shells. Add toppings such as grated cheddar cheese, shredded lettuce and taco sauce.

Also, since all of the rendered fat is left in the dish, the meat is not overly greasy and no grease drips from the taco — another peril of taco eating. It won't prevent your taco shells from snapping due to over stuffing (hate that), but this technique will go a long way to making your next taco experience even more enjoyable.
Best,

kh

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