We try to eat 100% organic, and we usually come in at about 90% organic. These tacos were exceptional any way you cut it. Local (think within 10 miles local), organic pastured ground beef; organic avocados, romaine, tomatoes; Wisconsin cheese; organic sour cream; homemade taco seasoning. Homemade whole wheat tacos – and this recipe turns out better than the original I posted, and they stay flexible after refrigeration. Can I get an Amen?
Zesty Taco Meat
- 1 T. chili powder
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/4 t. crushed red pepper flakes
- 1/4 t. dried oregano
- 1/2 t. paprika
- 1-1/2 t. ground cumin
- 1 t. sea salt
- 1 t. black pepper
- 1 t. arrowroot powder
Brown and drain one pound of ground meat (turkey, chicken, beef, or black beans put through a food processor). Add 1/2 cup water and seasonings. Simmer gently for 10 minutes to allow flavors to blend.
Yields 16 6-7in tortillas.
1-1/2 c. unbleached all-purpose flour
1-1/2 c. whole wheat flour
1/2 t. salt
- 5 T. organic non-hydrogenated shortening (ghee also works, but makes it non-vegan)
3/4 c. warm water
Mix the flour, salt and baking powder in a large bowl.
Rub in the shortening (or ghee), stir in the water and knead lightly to a soft dough.
Divide dough into 16 equal pieces and shape into balls. Cover with a damp dish towel and leave to rest for 20 minutes.
Roll them out on a floured surface into 6-7in rounds.
Heat a frying pan or griddle until very hot. Add one tortilla and cook for 30 seconds to 1 minute. Flip, and cook on the other side. It should stay flexible. Remove from the pan and place into a covered tortilla warmer, or into a clean dry dish towel to keep warm while cooking the remaining tortillas.
If you’d like to have these on hand or made ahead of time, these tortillas freeze well. Keep them separated with wax paper or parchment paper.
Chop up a head of romaine, maybe some spinach or kale too. Chop a few tomatoes. Chop a cucumber, if you like. Pit and cube an avocado. Grate some cheese that makes you happy (please, please don’t buy the shredded cheese. Read this if you don’t believe me.) Slap one of those beautiful tortillas on a plate, and load it up with goodness. Take a big bite and suddenly understand that if people could taste this? They would tell Taco Bell to go to hell and never come back.
Real food, slow food, whole food, takes time and a certain willingness to wait and see; it requires less expectation and more anticipation. You must live in the moment right there with those tortillas as you’re rolling them out. As you’re watching the bubbles form right in front of you, you might feel a little thrill that YOU just created that. Nobody marketed that to you. You MADE THEM, and now you will EAT THEM. And they will be delicious and satisfying in ways you never knew weren’t being satisfied by “convenience” foods.
Slow food brings with it the gifts of sustenance, pleasure, and permission to take the time to nourish yourself in every way you need nourishing. Enjoy!
Added 4/10/12: This recipe was posted on FrugallySustainable’s blog hop.