I haven’t decided if I like this format or not, but sometimes a visual does make explaining things a little easier.
I love Mexican food, love the flavours of beans, mouth watering shredded meats, tart lime juice, corn, avocado- yum, I drool just thinking about it.
I’m not trying to pretend to be some super awesome authentic Mexican cook, because I’m not. Let’s be real, for the first 18 years of my life, any Mexican food I ate was made from an Old El Paso burrito kit or in a food court, made by a pimple-faced teenager who couldn’t even pronounce jalapeno.
This is how we make it in my house and this is how we like it. Authentic or not, the flavours are good and everything tastes that much better when you make it yourself. You know what’s in it and you appreciate it more when you know what you went through to make it.
You can substitute chicken for the beef in this recipe and it’s just as delish.
My favourite part of this recipe though is the handmade soft corn tortillas. The meal looks a little more ‘rustic’ (my tortilla making technique isn’t the best without a tortilla press), but the taste is worth it!
With the guacamole, I believe the traditional recipe calls for chopped coriander. I personally hate coriander so have avoided it in this recipe.
As usual, my measurements are approximate. I go by taste and feel most times, but I’ve done my best to be accurate. We had leftovers for lunch.