Ailise Nunnallee
Photography Editor
If any student is looking for a mini fiesta to celebrate the up and coming Cinco de Mayo, tacos would be an easy and traditional choice.
There are many different toppings, and countless numbers of ways to make the taco. There are hard shells and soft shells (also known as fajitas). The ingredients can include guacamole, sour cream, salsa, enchilada sauce, ground beef, steak, chicken, beans, rice, tomatoes, cheese, lettuce, etc. If anyone cared to try and make every single kind of tacos, it would take up an entire room. The best kinds of tacos are the ones customized to the eaters taste.
For example, taste tester, Sarah Bricky, came up with her own recipe that “tastes taco-tastic”. It called for a ½ shell full of taco meat, a ¼ of it was lettuce, and ¼ of it was cheese. When asked to describe it she said it had, “blissful mountains of spicy ground beef, lovingly garnished with crisp lettuce shreds, and cheddar cheese, all delicately wrapped in a toasted golden blanket.”
Matthew Parent, taste tester, said, “The tacos were fantastic. They had every ingredient you could want in a taco; the right amount of spice and the right amount of crunch.”
“They looked lovely” said taste tester, Edward Stone.
There are many different ways to make a taco, but if students at Timberlake High School are all out of fresh ideas on the best way to make it, they can use the simple and easy recipes given.
Taco #1- the Mango-hot Pepper Salsa Taco
2 cups leftover lasagna filling
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups diced fresh mango
1 jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Salt and ground black pepper
8 taco shells
1 cup shredded Romaine lettuce
1 cup grated Cheddar (regular or reduced-fat)
1/2 cup sour cream (regular or reduced-fat)
Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes.
Meanwhile, in a medium bowl, combine mango, jalapeno, red onion, cilantro, and lime juice. Season (to taste) with salt and black pepper.
Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
Taco #2 – the Taco Bar
2 tablespoons olive oil
1 1/2 cups onion, finely chopped
3 tablespoons minced garlic
3 tablespoons ground cumin
2 pounds ground beef
1 teaspoon ground chipotle pepper
1 1/2 teaspoons kosher salt
2 cups beef broth
1/4 cup tomato paste
12 to 16 taco shells or warmed soft tortillas, as desired
Grated Monterey Jack or Cheddar, for garnish
Diced tomatoes, for garnish
Minced jalapenos, for garnish
Sour cream, for garnish
Shredded iceberg lettuce, for garnish
Guacamole, recipe follows, for garnish
Salsa, recipe follows, for garnish
Chopped red onion, for garnish
Set a 12-inch sauté pan over medium heat and add the olive oil. Once hot, place the onions in the pan and sauté until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to sauté until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season it with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.