Guest Post: Sloppy Tacos

Saturday, June 02, 2012

Note: It was brought to my attention that the photos were not showing up for you. They showed up for me, which is why I didn't address it earlier. I have addressed the problem, and apologize for the inconvenience.

I promised Jess would have a secret family recipe for you, and here it is!



Hi Good Girl Gone Wife readers!  Sorry for the delay!  I promise this recipe is worth it.  Today I am going to share an old family recipe that is a staple in my house!  They are called Sloppy Tacos.  (Please excuse the photo quality.  We are currently living out of boxes, and our camera is packed, so these are taken with my iPhone).



Sloppy Tacos are just that.  And they are not your average taco.  I have made these tacos for many friends, and they have all loved them!  Here is what you need.

Sloppy Tacos
Makes 16 Tacos

-vegetable oil (enough to fill a frying pan about 1 inch deep)
-1 lb ground beef
-16 corn tortillas (yellow or white, it doesn't matter)
-salt and pepper (to season the beef)
-Monterey Jack cheese
-lettuce
-1 big can of petite diced tomatoes or crushed tomatoes
-1 small can of tomato sauce
-1 small can of green chilies
-sour cream or Greek yogurt



1.) Pour the oil into your favorite frying pan and heat to slightly warmer than medium heat (think 6-7).  Let the oil heat.

2.) Pour the canned tomatoes, tomato sauce and green chilies into your food processor or blender.  Pulse 3-5 times to combine/thin.  This will give the sauce more of a saucy texture.  Put it in a sauce pan and heat on medium low heat (like 3-4).



3.) Now it's time to make the tacos.  Take 1oz beef and spread it on one side of the tortilla like this:



It should be about the thickness of a pencil.  Salt and pepper to season.

4.) Put the meat on all 16 tortillas and stack.



5.) Test the oil to see if it is hot enough.  Put in your first taco, and if it starts to bubble within 5 seconds, it is hot enough.  If not, it will still cook, but it will take awhile.

Watch this video for the cooking technique.



6.) If you can't watch the video, this is how you do it.  Put the taco in the oil, and when the side without the beef starts to bubble up and rise to the top, fold the tortilla in half (non-beefy side on top) so it forms a taco shape.  Hold it down for about 5 seconds to make it stay.  Cook the taco on each side for about 30 seconds.  To test the meat for done-ness, open the taco with your spatula and make sure the meat isn't pink anymore.


7.) Once they are done cooking, I let the oil drip off them back into the pan, then set them on a paper towel on a plate.  It takes a little while to cook all of them, so I put them in the oven set at 200F as they finish.  This way they are all hot when it's time to eat.



8.) After you finish cooking all your tacos, shred the cheese, chop up the lettuce and pour the sauce into a bowl or serving dish.

9.) Enjoy!



Now there is a "proper" way to eat them, and I am going to tell you how.  First you pile lettuce and cheese on your plate.  Scoop the sauce over this pile, and dollop the sour cream on top.  Mix it all together and you have your filling.  Now you take a taco in your left hand (right hand if you are a lefty) and open it up.  Take your fork and scoop the mixture into the taco.  Tada!

Now of course, you could put all the fillings in the taco separately, but that isn't the "proper" technique.

I hope you all enjoyed this recipe, and I really hope you will try it!  We LOVE it, and I hope you do too!

If you have any questions, leave it as a comment here and I will answer them!  Thanks for stopping by!


Thanks so much Jess!  They look delicious!


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