Fry

Walking Tacos

June  3, 2011
Author Notes

I have mentioned "the daughter" in my posts before. She is responsible for dragging us into the world of competitive equestriennes. Not a place for the weak of heart! But what friends we have made.

This is the walking taco for after a hot afternoon of riding horses and the good thing--you can share with friends. When her dad asked if she wanted him to make her one of her own--"No thanks, I'll just eat off yours!"

Summer food made to share. This is great because the only ingredient you need to keep warm is the beef. We use a crock pot and then everyone helps themselves to their condiment(s) of choice. This isn't "gourmet" or foodie...but somehow it is the 2nd most popular item on the menu at the horse show. —lorigoldsby

  • Serves 4 to a crowd
Ingredients
  • For the homemade salsa
  • 1 bunch best tomatoes available
  • 1 bunch cilantro
  • 1 roasted poblano pepper, diced
  • 1 orange bell pepper
  • 1 sweet onion, diced
  • 2 ears fresh corn, roasted
  • 1 can black beans, drained
  • 1 lime, zested and juiced
  • 1 teaspoon celery salt
  • 2 tablespoons ground cumin
  • 1-3 teaspoons ancho chili powder (to taste)
  • for the tacos
  • 12 corn tortillas
  • 1/2 cup oil for frying
  • seasoning mix of kosher salt, cumin, chili powder
  • 1 pound lean ground beef
  • 12 ounces finely shredded cheese
  • fresh sour cream
  • 2 avocados, cubed
In This Recipe
Directions
  1. cut each tortillas into 6 piece triangles...use your pizza cutter...and fry in hot oil. Drain on paper towels and immediately sprinkle seasoning mix on them.
  2. Brown ground beef, add seasoning mix to taste.
  3. In "boat" (we get our's from Sam's Club)...layer chips, beef, cheese and salsa. Top with squiggles of sour cream and guacamole.
  4. Get someone else to hold your horse while you enjoy!
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Review
lorigoldsby

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.