Why wait until October 4 for national taco day to enjoy this absolutely delicious delicacy? Over 5 billion tacos are eaten in the United States every year. Don’t miss out on all this fun. You too can participate by following instructions to this awesome recipe for tacos. The consumption of tacos date back to the Oltec civilization of Mesoamerica, which predates even the great Mayan civilization. In the ancient past, the ingredients in tacos consisted of such things as fish, locusts and other small insects in a fried corn flour tortilla. In modern times the ingredients that are now more commonly associated with tacos are large amounts of cheese, generous portions of various meats, and vegetables such as tomatoes and lettuce which is a result of the South Western Tejano cuisine. Tejano cuisine is predominantly American Indian culinary practices that were highly influenced and modified with culinary inspirations derived from the European Spanish conquistadors and North Americans residing in the South Western region. Tacos became especially popular as a quick and healthy food to the silver and copper miners of the West.
- 1 pound of organic ground buffalo meat or organic ground beef.
- ½ Ground cumin
- 1 tablespoon apple cider vinegar
- 1 red onion
- 1-2 avocados
- 1 can of black beans
- ½ teaspoon of white pepper
- 1 portion of spinach
- 4-5 ounces of shredded Vermont cheddar cheese
- 4 thinly sliced tomatoes
- ½ teaspoon cayenne pepper
- 1 cup heavy cream or milk
- 1 package corn tortillas
Puree the red onion and add it to the meat that you have selected to a cooking pot with a lid. Add 1 cup of water along with the apple cider vinegar, white pepper, cayenne pepper, and ground cumin. Cook medium high heat until done. Once this step is complete remove the lid and continue to cook until the liquid has been reduced to primarily the fat. Drain the fat and the excess liquid from the meat.
Place the black beans in a bowl, and with potato masher turned them into the consistency of refried beans. Place this into a pot with a lid along with the heavy cream. Season with a minuscule dash of cayenne pepper, a dash of red pepper, and a dash of white pepper. Cook over low heat, stirring occasionally till it’s brought to a boil. Reduce heat and add 1 ounce of cheddar cheese.
Chop the spinach and tomatoes and place to the side. Shred the remainder of your cheese and place it to the side. Peel the outer layer of the avocado and place it to the side.
In a large glass baking pan, place your taco shells into rows. With a butter knife spread your refried bean mixture on one side of the corn tortilla. Take a small amount of cheese and also add this to the bottom tortilla. With the avocado make thin slices and stick them to one side and then fill it with meat.
Preheat the oven to 350° and Place the baking pan with the tacos of in the oven. Place a small amount of cheese to the tops of the tacos which will give you an indication when they are hot enough to be removed from the oven, otherwise bake for 10 to 15 minutes.
Remove from oven and top with generous amounts of chopped spinach, tomatoes and generous amounts of cheese and additional avocado.
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