Spicy Guacamole Day

Today just happens to be Spicy Guacamole Day. It seems odd to me to be making Guacamole this late in the year. When I think Guacamole, I think pool party and margaritas.

So while I am serving up guacamole today, it’s really an afterthought for these amazing tacos. Hugged in a flour taco shell with a nice crisp exterior and soft “Burrito” interior, these tacos reminded me more of open faced burritos. Is there such a thing? I’m sure there is – people are so creative and willing to share.

This got me to thinking – the fried Flour Tortilla shells would be amazing for breakfast tacos, don’t you think? Yeah, I’ll work them in real soon. In the meantime, hope you enjoy this beautiful day.

Tacos en Tortilla de Harina con Frijoles Refritos
Aka Tacos in Flour Tortillas with Refried Beans
1 cup shredded Iceberg Lettuce
2 Roma Tomatoes
1/4 Red Onion
1 lb Ground Beef
1/2 lb Chorizo
3 tablespoons Taco Seasoning
12 (7-inch) Flour Tortillas
Oil as needed for Frying
3/4 cup Spicy Guacamole
2 cups Pepper Jack Cheese

Stack lettuce leaves, roll tightly and slice to shred into ribbons. Seed and dice tomatoes into small pieces. Cut a wedge from the onion, peel and dice. Set aside until ready to serve.

In a cast iron skillet crumble ground beef with chorizo. Cook for 15 minutes over medium-low heat, breaking the meat up as it browns. Sprinkle with taco seasoning to help absorbed the grease. Place meat mixture in a colander, drain as much remaining oil as possible. Keep meat warm until ready to serve.

While the meat is cooking and draining, heat about an inch or so of oil in a high-sided skillet. Using a taco-mold, fry flour tortillas until just beginning to brown but still some-what soft and pliable. Drain on paper towels.

Spread a little guacamole inside each taco shell as desired. Fill with taco meat, finish with lettuce, tomato, onion and cheese as desired. Serve these delicious tacos with a side of refried beans. And just maybe a margarita or two.

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