"beef tacos" news and stories

Thursday is taco night at KitchenDaily contributor Melissa Roberts's house. It's a night when her family gets to eat with their hands, and her two young sons love it. Her beef tacos are stuffed with well-seasoned flank steak, pickled onions, cilantro, radishes, and homemade guacamole. Flank steak cooks quickly under the broiler, Melissa says.The trick is in the slicing: thinly and across the grain so it isn't tough.

It's everything you want in a simple meal, folded in a simply perfect tortilla...and held in your hands.

Recipe for Beef Tacos

With Cinco de Mayo right around the corner, my brain is buzzing with thoughts of Mexican food -- burritos, tamales, chorizo. But at some point, thoughts switch to faux Mexican dishes, the US concoctions that are more fusion than ethnic. This then leads me to my first forays into recipe creation. I've been cooking and baking since I was a little kid, but it wasn't until I hit puberty and got sick of those too-simple Old El Paso taco mixes that I discovered that recipes are nice, but not necessary.

My mother handed the kitchen over to me, and told me to make my own tacos, since I wasn't happy with the dry, plain mix. In a flurry, I was pulling out old spices that were covered with dust, sniffing, shrugging, and throwing them in. I scoured the fridge for anything that might work and added that. In a blink, I had a meal that was better than any powder or simple sauce. It was just as easy, there was no extra mess, and the result was so very worth it.

Check out the "recipe" after the jump, and let me know what your first unique creation was.

One of my great food memories is getting together with my best friend and making tacos. We'd get all the fixings - beef, lettuce, shredded cheese, tomatoes, etc - and really make an event of it. Tacos is one of those meals you probably don't have as much when you become an adult - unless you're rushing around and make a stop at Taco Bell - so today is a good day to start making them again.