Writing
at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented
the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged
for his captains in Coyoacán. It is not clear why the Spanish used their word,
"taco", to describe this indigenous food.
There
are many traditional varieties of tacos.
Beginning
from the early part of the twentieth century, various styles of tacos have
become popular in the United States and Canada. An early appearance of a
description of the taco in the United States in English was in a 1914 cookbook,
California Mexican-Spanish Cookbook,
by Bertha Haffner Ginger. The style that has become most common is the
hard-shell, U-shaped version described in a cookbook, The good life: New Mexican food, authored by Fabiola Cabeza de
Vaca Gilbert and published in Santa Fe, New Mexico in 1949. These have been
sold by restaurants and by fast food chains. Even non-Mexican oriented fast
food restaurants have sold tacos. Mass production of this type of taco was encouraged
by the invention of devices to hold the tortillas in the U-shape as they were
deep-fried. A patent for such a device was issued to New York restaurateur
Juvenico Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No.
2,506,305). Such tacos are crisp-fried corn tortillas filled with seasoned
ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream,
and avocado or guacamole.
Indian
tacos, sometimes known as Navajo tacos but served in various parts of the
American West and Midwest, are made using frybread instead of tortillas. They
are commonly served at pow-wows, festivals, and other gatherings.
By
Wikipedia
The children will love taco night even more when they see edible bowls.
Taco
Bowls
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
1
pound ground beef
black
pepper, to taste
1
onion, chopped
1
(16 oz.) can refried beans
1
(8 oz.) can tomato sauce
1
(10 oz.) can diced tomatoes with green chilies
1
(1.0 oz.) packet taco seasoning mix
2/3
cup beef broth
1
(15.5 oz.) can black beans, drained and rinsed
flour
tortillas
shredded
cheddar cheese
shredded
lettuce
deli
fresh guacamole
Directions:
Cook
ground beef over medium heat, until no longer pink. Season ground beef with
black pepper. Add onions, cook for 2 minutes. Stir in refried beans. Add tomato
sauce, diced tomatoes with green chilies, taco seasoning mix and beef broth,
mix well. Bring to boil, reduce heat to simmer. Stir in black beans and simmer
for 20 minutes.
To
build: Add spoonful meat mix into taco bowl, and then add cheddar cheese,
shredded lettuce and guacamole. Enjoy!
Note:
Use your favorite toppings.
Click here to see how I made the taco bowls.
What a great idea! Your taco bowl looks really delightful.
ReplyDeleteHappy New Year!