Best. Tacos. Ever.

Taco Night, An Alden Family Tradition.

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TRADER JOES: 1 Bag of Organic Spinach, 1 Package of Organic Grass Fed Beef, 1 Red Onion, Garlic, 1-2 Limes, 1 Avocado, Salsa Verde, Organic Tomatillo & Roasted Yellow Chili Salsa, 1 Bag of Infinite Cilantro

WHOLE FOODS: 1 Organic Tomato, Organic Cheese of Your Choice, 365 Organic Corn Tortillas, Recycled Aluminum Foil

PUBLIX: 1 Package of 30% Reduced Sodium Taco Seasoning, Garden of Eatin Blue Organic Non GMO Tortilla Chips for Salsa Dipping, Jalapeño,  Publix Brand Kalamata Olives (not pictured),  Tofutti Better Than Sour Cream

Don’t get stressed that I listed 3 different stores. You could very well get the Publix items at either store. Trader Joe’s has organic blue corn chips, as well as their version of other items. I go to multiple stores because I know what stores have the best prices for each item, especially when it comes to organic.

While the oiled meat pan is heating up around 5, I start to prepare my topping plate by washing everything. That means even bagged items as run off from meat can contaminate greens. Go ahead and cut more red onion to add to your meat, push to the side. Depending on your cooktop, your meat may be ready to start slowly cooking. I let the meat cook a few minutes before slowly adding some Taco Seasoning. Be sure to add in small amounts throughout the cooking process. Once you add you can’t take it back out. Add the extra onions you cut. If you aren’t finished preparing your topping plate be sure to wash your hands before cutting again. A note for the olives. Make sure to rinse them before cutting, they come packaged in an insane amount of oil. Refrigerate your topping plate when completed.

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Once your meat has been cooking and you’ve added as much seasoning and oil as you desire (taste test), turn down the heat to low so the meat does not dry out while you prep and cook the corn tortillas. Start another oiled pan around 6-7, this will be for your tortillas. While my pan is heating up I set the table, get the salsa and “sour cream” out and aluminum foil. Stir your meat every so often. Your tortillas will cook fast, why I try to do everything else before so I can keep an eye on them. When both sides are cooked, but not too hard. You want them bendable, keep them warm by covering in aluminum foil. If you eat at a small table with limited space for all this goodness, transfer your meat from the pan to a small bowl. Cover with foil to keep it warm throughout your meal.

This meal is easy and fast, especially once you become a beast at chopping. Not to mention delicious!


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