A New Take on a Family Favorite

Before we get into today’s amazing recipe, I wanted to take a moment to talk about faith. Yeah, I know I seem to spend a lot of time talking faith. Faith isn’t some kind of a cloak that can be checked at the door. True faith is a part of your being.

At the end of every post, I share a bit of scripture. These come from the daily Mass readings, usually from the Responsorial Psalms or as part of the Alleluia. Weekday Masses contain one scripture reading and one Gospel reading. Year C (our current year in the Gospel Cycle) we read from Saint Luke. It wasn’t the Gospel that drew my attention today. It was the first reading from the Old Testament that I found interesting. It is from 1 Maccabees Chapter 2 Verses 15-29. If the books of Maccabees are unfamiliar, chances are your reading from a Reformed Bible. Martin Luther removed sections of scripture as well as entire books from the Old Testament that were contrary to his messaging. Maccabees is part of the Catholic Bible. Not only do these books paint vivid pictures of both Jewish persecution, they tell of God’s victories. Maccabees recorded the first celebration of the Festival of Lights and the Miracle of the Oil. Without those books we are missing some important elements in the history of God’s chosen people, don’t you agree?

Okay, that’s enough religion for today. You know me, while I might promote my faith, I’m not one to endorse a particular company or product. There are no paid opinions here. If I mention brands by name that’s because I really do prefer it. Guerrero Brand of tortillas is the one I use most of the time when making Burritos because theirs is a thinner flour tortilla than Mission, easier to work with. Recently our Grocery Store had a game give away. We won Starbucks Coffee, Cold Brew Espresso, Hamburger Buns and two packages of a Corn Wheat Blend of tortillas I had not tried before. Amazing! I’m not sure I’ll be making tacos with anything else. Enchiladas, maybe the regular size soft corn tortillas, as these are really BIG. However; for Tacos you can’t beat the flavor or the texture a blended tortilla brings.

Enjoy!

King Size Corn-Wheat Spicy Tacos
1 lb Ground Beef
1/2 lb Chorizo
2 tablespoons Taco Seasoning Blend
1 Roma Tomato
4 Iceberg Lettuce Leaves
1/2 cup Mexican Cheese Blend
2 Scorpion Peppers (Optional)
10 king-size Corn-Wheat Tortillas
1/2 cup Sour Cream

In a large cast iron skillet over medium heat, brown ground beef with chorizo, breaking up meat as it cooks. Add taco seasoning to help absorb the oils in the pan and retain some of the flavors.

While the meat is browning, chop the tomatoes, shred the lettuce and set aside in small serving bowls along with the Mexican Cheese. Stem and dice the Pepper, set aside.

Drain meat if necessary, return to skillet. Add the scorpion pepper, stir to blend. Cover and keep warm until ready to serve.

Warm the tortillas on a flat griddle, no oil necessary as these are already soft. Stack in a tortilla server to keep warm until ready to use.

Build tacos to your liking, filling the soft tortillas with plenty of meat, cheese, shredded lettuce, tomatoes, and sour cream. These tortillas can handle it all, and not fall apart. The flavor is as authentically Mexican as refried beans, like dining in a street café in a small Mexican village. Don’t forget the Margaritas!

---

“Gather my faithful ones before Me,
those who have made a covenant with Me by sacrifice.”
And the heavens proclaim His justice;
for God himself is the judge.