Taco Madness

E and I are traditionalists when it comes to our tacos. We think that tacos should consist of a lot of meat sitting in the middle of a shell, with some coarsely chopped lettuce and shredded cheese for garnish, and a little bit of spicy taco sauce for that fiesta flavor. We prefer to use a flat iron or flank steak for the protein and lately, I've taken to marinating the meat for a few hours before. For a marinade, I've lately just been using dry taco seasoning dissolved in some water and oil. It seems to coat the meat really well and just enhance the taco experience.

We've always been flour tortilla girls, but just recently, we have discovered an appreciation of corn tortillas. (This is not like the dark v. white meat debate or cilantro. This is more like whether you are more fond of the uncle who bought you a Pound Puppy for Xmas, or the one who gave you a Cabbage Patch Kid, because in a pinch, you'd play with either one.) We buy the white corn ones and E lightly fries them in some oil while bending one half of it into the other, to create a something that is not quite a hard shell and yet not altogether a soft shell either. It is just perfect.

My biggest challenge is trying to avoid the dreaded overfill. I am a CHRONIC overfiller. There never looks like there's enough filling in my shell. It isn't until I try to close the taco and actually have to dislocate my jaw to get my mouth around it that I realize that oops, I've done it again. Oh well. This is just one those things that one must endure to be a true taco artist.