It’s time for stress relief
Peter cooks our tacos, and together, we enjoy a good beer. We make two kinds of tacos. For the first, we use 3 cloves of garlic, 1 chili pepper, 3-4 pieces of young onion, a teaspoon of brown sugar, a teaspoon of soy sauce, and an oriental spice (garam masala, for example). For the second: cheese dip sauce, lettuce and carrot.
Peter says: “It is very difficult to find spice mixtures in our country, but it is not impossible. In larger markets, there are some taco blends and general blends to experiment with.” We went to a spice shop and made our blend consisting of 1 teaspoon of turmeric, 1 teaspoon of cumin, half a teaspoon of ground cayenne pepper, and half a teaspoon of ground garlic.
Sip beer and continue with the “hard part”: We fry the meat with oil to burn nicely on all sides and then take it out to rest and cool on kitchen paper. We chop the onions, the cayenne pepper, the young onion. We put half of the chopped pepper in a pan and put the garlic and the meat back again with a bit of oil to fry a second time to make it crispy. We add a teaspoon of soy sauce, brown sugar, and oriental spice. Finally, we add the onion and the other half of the chopped pepper. We didn’t use taco shells but smaller sliced tortillas. RECOMMENDATION: If you do not have taco shells holders, you can use a few cans of Zlaten Dab for this purpose! (No problem)
We filled the first tortillas with oriental minced meat with a bit of carrot, and in the others, we added regular meat salted with a bit of salt and strips of carrot, lettuce, and cheese dip sauce. We also have chili tacos and have served those who don’t like chili and oriental dishes.
