Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán. It is not clear why the Spanish used their word, "taco", to describe this indigenous food.
There are many traditional varieties of tacos.
Beginning from the early part of the twentieth century, various styles of tacos have become popular in the United States and Canada. An early appearance of a description of the taco in the United States in English was in a 1914 cookbook, California Mexican-Spanish Cookbook, by Bertha Haffner Ginger. The style that has become most common is the hard-shell, U-shaped version described in a cookbook, The good life: New Mexican food, authored by Fabiola Cabeza de Vaca Gilbert and published in Santa Fe, New Mexico in 1949. These have been sold by restaurants and by fast food chains. Even non-Mexican oriented fast food restaurants have sold tacos. Mass production of this type of taco was encouraged by the invention of devices to hold the tortillas in the U-shape as they were deep-fried. A patent for such a device was issued to New York restaurateur Juvenico Maldonado in 1950, based on his patent filing of 1947 (U.S. Patent No. 2,506,305). Such tacos are crisp-fried corn tortillas filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.
Indian tacos, sometimes known as Navajo tacos but served in various parts of the American West and Midwest, are made using frybread instead of tortillas. They are commonly served at pow-wows, festivals, and other gatherings.
The children will love taco night even more when they see edible bowls.
Copyright 2012, Christine’s Pantry. All rights reserved.
1 pound ground beef
black pepper, to taste
1 onion, chopped
1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce
1 (10 oz.) can diced tomatoes with green chilies
1 (1.0 oz.) packet taco seasoning mix
2/3 cup beef broth
1 (15.5 oz.) can black beans, drained and rinsed
shredded cheddar cheese
deli fresh guacamole
Cook ground beef over medium heat, until no longer pink. Season ground beef with black pepper. Add onions, cook for 2 minutes. Stir in refried beans. Add tomato sauce, diced tomatoes with green chilies, taco seasoning mix and beef broth, mix well. Bring to boil, reduce heat to simmer. Stir in black beans and simmer for 20 minutes.
To build: Add spoonful meat mix into taco bowl, and then add cheddar cheese, shredded lettuce and guacamole. Enjoy!
Note: Use your favorite toppings.
Click here to see how I made the taco bowls.