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Tacos, Salsa, and Guacamole

Tacos hold a very special place in my life, so my very first cook along live was broadcast with a full spread as the star dish. With COVID-19 ramping up and shelter-in-place rules going into effect, I decided to host a cook along livestream where family and friends anywhere in the world could join me virtually and prepare amazing meals.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 6
Calories 922 kcal

Equipment

  • Potato Masher
  • Cast Iron Skillet
  • Cheese Grater
  • Lemon Juicer / Reamer

Ingredients
 
 

Tacos

  • 1 lb Ground Beef 85/15
  • ¾ cup Water
  • ½ White Onion
  • 1 clove Garlic
  • Taco Seasoning
  • 12 Taco Shells OR
  • 12 Tortillas flour or corn
  • 8 oz Sharp Cheddar Cheese
  • 1 head Romaine Lettuce
  • 1 bottle Taco Sauce

Salsa

  • 6 Vine Ripe Tomatoes
  • ½ White Onion
  • ¼ cup Cilantro Leaves
  • 1 Jalapeno
  • 1 Serrano
  • ¼ cup Lemon Juice
  • Kosher Salt to taste

Guacamole

  • 4 Avocados
  • 6 Scallions
  • 1 clove Garlic
  • 1 Tomato roma is recommended
  • ¼ cup Cilantro Leaves
  • ¼ cup Lemon Juice
  • 1 tsp Cumin
  • Kosher Salt to taste

Instructions
 

Make the Salsa

  • Quarter the tomatoes and scoop out the pith, seeds, and gel.
  • Finely dice tomatoes, white onion, jalapeno and Serrano peppers and place in a mixing bowl.
  • Bunch cilantro leaves into a bundle and slice through them once then place in mixing bowl.
  • Add salt, pepper, and lemon juice a little bit at a time and mix through to taste.
  • Cover and refrigerate for at least one hour.

Make the Guacamole

  • Split the avocados in half, long ways, by placing them down on a cutting board and slicing until you hit the seed or pit in the middle. Roll the avocado along the knife blade to create a cut around the fruit.
  • Remove the seeds from the avocados, reserving the best looking one for later presentation.
  • Use a butter knife to cube the avocado flesh while still in their skin then scoop out the cubes with a large spoon into a mixing bowl.
  • Pour lemon juice over avocado and give a quick mix to coat
  • Crush garlic into the mixing bowl then use a potato masher or the back of a fork to mash the avocado, garlic, and lemon juice together until desired smoothness is achieved.
  • Quarter the tomato and scoop out the pith, seeds, and gel then roughly dice and mix into the guacamole.
  • Finely slice scallions and mix through the guacamole.
  • Add salt, pepper, and cumin to taste.
  • Cover and refrigerate for at least one hour.

Make the Tacos

  • Dice the onion and crush or very finely dice the garlic yet keep them separated.
  • Preheat a cast iron or heavy skillet to medium high heat.
  • Preheat your oven to 350F for hard shells or prepare a second pan to heat soft tortillas.
  • Add approximately 1 Tbsp olive oil and add the onion, sauté for a few minutes until softened.
  • Add the garlic and stir through until fragrant, approximately one minute.
  • Remove the onions and garlic from the pan to a small bowl. Wipe out the pan and add just a touch more oil. Make sure the pan has a few minutes to come back up to temperature.
  • Add the ground beef or portobello mushroom to the pan and smash/spread it across as much of the pan surface as possible. Let sit for 3-5 minutes until seared then reduce the heat to medium and if using ground meat flip almost like a very large hamburger patty. Don’t worry if it starts to crumble and break apart; however, try to keep it in one piece. If using mushroom, reduce heat and give it a thorough stirring, allowing the moisture to evaporate.
  • Now that the entire patty has been flipped, use a rubber spatula or wooden spoon to break the ground meat apart. Take your time and make sure to crumble it thoroughly. Drain excess oil from the pan if necessary once the meat is cooked through.
  • Stir the onions and garlic into the pan and combine with the taco filling.
  • Add taco seasoning, sprinkling it over the taco filling then stirring it through. Let it toast lightly for about 30 seconds.
  • Pour in the water and thoroughly stir it through the filling. The seasoning should emulsify into the liquid and create a sauce.
  • Bring taco filling up to a rapid simmer and then reduce the heat to achieve a very light simmer. Stir occasionally while the sauce thickens and adheres to the taco filling.
  • Once the sauce has thickened, turn the heat down to low to keep the filling warm.
  • Slice your head of romaine in half, then thinly slice for your sliced lettuce. Place into a bowl.
  • Grate your sharp cheddar cheese using a cheese grater. Place into a bowl.

Toast the Shells / Tortillas

  • If using hard shells, place several on a baking sheet and place into the oven for 3-4 minutes.
  • If using corn or flour tortillas, preheat the second pan to medium heat and toast each side of your tortillas for a minute or two.

While Snacking on Salsa & Guacamole Plate Your Tacos

  • In your hard shell or flour tortilla, place a thin layer of guacamole followed by a layer of your taco filling. Top with shredded lettuce, salsa, and cheese. Optionally finish with taco sauce.

Video

Nutrition

Calories: 922kcalCarbohydrates: 71gProtein: 34gFat: 59gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 92mgSodium: 851mgPotassium: 1715mgFiber: 17gSugar: 10gVitamin A: 11102IUVitamin C: 52mgCalcium: 478mgIron: 7mg
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