I’m sometimes not as eloquent as I would like to be, especially during moments of stress or doubt.
I’m a mess sometimes.
… And so is my house occasionally. So is my life. But I like to think that we all have these jumbled moments in our lives because, ahem, life is MESSY sometimes. And we are given the opportunity to make the most of these messy moments.
I’m working on capitalizing on these times.
These tacos are kind of like me — they aren’t necessarily eloquent. They’re kind of messy.
But you know what?
They’re pretty darn awesome once you get over the mess and lack of eloquence they offer.
While these tacos lack the panache of some other recipes I’ve shared, they’re just as tasty and perfect for dinner… or breakfast or lunch, depending on my mood. And since we’ve moved to Texas, I have noticed an uptick in our consumption of tacos. No, seriously.
Here’s how you make ’em:
- 1 lb. lean ground beef (I like to use locally pastured beef)
- 1 large onion, finely diced
- 1 pod garlic, finely minced
- 1 teaspoon extra virgin olive oil
- 1 1/2 teaspoons [url href="http://www.thespeckledpalate.com/2013/04/15/homemade-taco-seasoning/"]homemade taco seasoning[/url]
- 1/3 cup vegetable broth
- Fresh tortillas (Flour or corn OK)
- Various taco toppings (spinach, lettuce, cheese, tomatoes, etc.)
- In a skillet over medium-high heat, add the EVOO, then the onion, cooking until onions start getting a little color. (Around 5 minutes.) Add the garlic during the last minute of it, ensuring the pieces don't burn.
- Add the ground beef to the pan, using a spoon to break it up into smaller pieces. Sprinkle in the taco seasoning.
- Cook for around 10 minutes or until the beef is browned thoroughly (but not quite cooked through), then add the broth.
- Turn down the heat and simmer for an additional 10 minutes. Once done, the broth has been soaked into the dish, and the meat is cooked through.
- Serve hot atop a warm tortilla, topped with your favorite taco toppings, and enjoy!
Yum, yum, yum.