Taco Wednesday?


Apparently, Tacos are supposed to be the Tuesday or Thursday night meal so that you get that quirky alliteration going, but I didn’t feel like making tacos last night so we made them Wednesday, hence Taco Wednesday.


After hot dogs and burgers on the grill, tacos are my favorite summer meal. I don’t know why, maybe because they’re spicy and go so well with beer and wine coolers, but tacos just scream patio dining at the beach. I don’t have a beach, but these tacos take me there. After a lifetime of packaged taco seasoning (which is tasty for a package), this recipe showed me how easy taco flava can be when made yourself. Tasty and simple and healthy! That’s what I’m talking about! And did I mention these are great for dinner parties! Follow the link for the recipe from one of my favorite cookbooks ever.


Tacos Picadillo from How to Boil Water


  • 1 medium onion
  • 2 cloves garlic
  • 1 jalapeno
  • 2 Tblsp extra-vigin olive oil
  • 1 1/2 Tblsp chili powder
  • 1 tsp ground cumin
  • 2 tsp kosher salt
  • 1-15.5 oz. can of diced tomatoes
  • 12 oz. of ground sirloin (get sirloin, we think that’s what makes them so much juicier than beef)
  • Handful of fresh cilantro leaves
  • Freshly ground pepper
  • 1/4 head romaine or iceberg lettuce
  • 1 1/2 cups shredded cheddar cheese
  • 12 prepared taco shells or tortillas


  1. Peel and chop the onion and garlic. Halve the jalapeno lengthwise and remove the stem (for less heat, scrape out the seeds; for maximum heat, leave the seeds in), chop the jalapeno. ****Wear gloves when handling jalapenos to avoid getting jalapeno irritation in your eyes or on your skin****
  2. Heat a medium skillet over medium heat and add the olive oil. Add the onion, garlic, jalapeno, chili powder, cumin, and 2 tsp salt and cook, stirring occasionally, until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and boil until slightly thick, about 2 minutes. Stir in the sirloin and adjust the heat so the mixture simmers. Cook, breaking meat up with a wooden spoon, until it loses its raw color and the mixture is thick, about 15 minutes. Roughly chop and add the cilantro. Season with salt and black pepper to taste.
  3. Thinly slice the lettuce and put in a serving bowl. Put the cheese and meat in serving bowls and the taco shells on a platter. If making soft tacos, beat the tortillas. Serve and let guests build their own tacos.

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