The Best Tacos in the World
Taco nite is more than just food, its people. No not like Soylent Green. It's about the people, the experience and the community of celebrating the flavor of life!
Ingredients
- Ripe Avocados (it's ripe when it's soft) (mashed with a fork into a paste)
- Black Beans (either use black beans from tins or black beans simmered for some hours (over night soaked is best) and cook them in water only till soft and tender) (no salt or spices added)
- Jalapeño (fresh, not marinated) (chopped fine)
- Scallions (spring onions) (chopped)
- Tomatoes (chopped) (I use Roma usually but not any tasty tomato will do)
- Cilantro (chopped)
- Salt
- Fresh Lemons (slice into wedges)
- Corn oil or preferred light cooking oil
- Corn Tortillas (best w/white corn)
Arrange ingredients in the order above on the counter. This will make taco construction easier. Set up bowl's for ingredients.
Preparation
Heat oil in large flat pan. When the oil is hot place tortillas in pan. Use long tongs to avoid getting burned by spattering oil. When you place each tortilla in the pan let one side of the tortilla soak in the oil for two to three seconds then fold the tortilla in half. Brown tortillas to taste, i.e. soft or hard shell. Place shells on paper towels to drain.
> Place spoons in the ingredient bowls.
Fundamentals of Taco Construction 101:
- Open a shell
- With the back of a spoon spread a layer of avocado on half.
- Sprinkle black beans on the layer and press into avocado.
- Sprinkle some jalapenos over the beans (to taste).
- Sprinkle in a layer of Chopped Tomato
- Sprinkle in a layer of of Scallions
- Sprinkle in a layer of of Cilantro
- Salt (don’t be shy with the salt, but don’t get crazy either)
- Squeeze a wedge of lemon on top (the lemon juice will marry the flavors together as it drips trough the ingredients).
Best served w/Margaritas & Mexican beer. Gather everyone in the Kitchen and once they see how you do it—let them load their own tacos. It is taco tradition to indoctrinate the taco virgins with a ceremony.
