Let’s face it. Healthy or not, sometimes you just want a Taco. It’s quick. It’s easy. And if you do it right, it’s nutritious! Even if you’re sayin’: Where’s the beef?
So there are things you can do.
First, get grass fed beef. I like Angus. Trader Joe’s sells it in a small portion. And that’s all you’re going to need. Because you are going to flavor your refried beans with meat.
Did you know that in in Japan they take our ‘portion’ of beef and that feeds a family of four? It’s cut up and mixed with vegetables so everyone still feels like they’re getting the flavor and a full portion.
REALLY CHEF MARIAN?
Yes! We, as good Americans, are over consuming! Before we introduced the Big Mac to Japan their levels of heart disease were the lowest in the world. Not any more. (Something to do with your body not being able to process processed and chemicalized food, clogging up the works). lol
Anyway, getting back to Taco night… let’s keep the flavor and take care with the ingredients and how much we use of them. Again. We’re back to ‘mindful’ eating.
So we’re taking blue corn taco shells. Now I like Garden of Eatin’ as a brand because they’re made with organic blue corn, carefully stone-ground into masa dough, then lightly fried in expeller pressed oil.
And you can just buy and keep a package of these taco shells in the pantry. Use ’em in a couple of months and they’re still good!
Now… what and how are we gonna stuff em?
You know you can take northern beans or any beans for that matter and puree them in the food processor, right?
RIGHT CHEF!
So I’m thinkin’ if you love garbanzo beans, experiment!
You’re taking those beans that you’ve whirled in the processor OR taking refried beans (checking the ingredients to keep away from hydrogenated oil and lard) and combining one can with about a third of a can, measure wise of ground beef that you’ve cooked up, (of course starting with caramelized onions, and garlic if you like, then adding the beef).
I had someone ask me about caramelization the other night. He was thinking caramel from the base of that word = sugar. So he wants to know, does he have to add sugar to the onions for caramelization?
It’s a legit question.
And here’s the answer:
Caramelization means brown. Caramelizing the sugars out of a potato or onion.
Would I be adding sugar to my veggies?
PROBABLY NOT CHEF MARIAN.
Bingo! You’ve got it!
Just remember: Everyone loves brown in food! I didn’t say black… I said brown.
Got it? Get it ? Good!
I also want you to remember: the key to eating is satisfaction. (I can’t get no, satisfaction… but I try, and I try and I try yes I try, try, try) And while you should only eat 2 tacos, you won’t if that’s all you serve. So think about a wonderful salad with salsa as the dressing (and crunched up taco shells on top).
To your beef, caramelized onions or shallots and refried beans add cut up fresh tomatoes, avocado, cilantro, tomatillo or any hot sauce or salsa you like.
Now here’s the trick: you take a romaine lettuce leaf and insert it onto the top. Keeps all the ingredients IN. Look at the picture.
Cool beans? lol
Happy Eating,
Chef Marian