Middle School Tacos Food
MIDDLE-SCHOOL TACOS
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can't eat just two.
Provided by Sam Sifton
Categories tacos, main course
Time 30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
- Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
- Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
- As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 587 milligrams, Sugar 2 grams, TransFat 2 grams
TAKE-TO-SCHOOL TACO BAR
It makes sense why tacos are enjoyed during any time of the day in Mexico. They're easy to make and there's an infinite amount of ways you can customize them. If your kids love taco night, surprise them with a do-it-yourself taco bar that fits neatly into a lunch box.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Fold 1 slice roast beef inside each of 2 soft tortillas and sprinkle with cheese. Pack in the biggest compartment of the lunch box. Pack other compartments with guacamole, salsa, sour cream and other favorite toppings. Seal and send off to school.
- Grate tomatoes on the largest holes of a box grater into a bowl all the way down to the skins. Discard the skins. Grate the onion into the tomato. Stir in olive oil. Season with salt, to taste. Serve with cilantro leaves on the side, or stirred in, if desired.
- Scoop the flesh from the shell with a spoon into a medium bowl. Squeeze the lime juice over the avocado and stir to coat evenly. Add the salt. Use a fork to stir and mash into a chunky guacamole. Stir in tomatoes or fruit, if desired.
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