Happy Friday peeps!!!!
Let me see how many of you love tacos? I can eat a dozen of these, of course, if I allow myself. I call them delicious mess because that’s what they are. Crunchy on the outside, soft and flavorful on the inside and once you take a bite… Holy yumminess!!! Everything starts to fall apart, but we love that kind of food around here because no fork, knife and good table manners are necessary!
There was a game on TV and my oldest son asked me if I know how to make tacos
I said: What? Tee hee hee… if I know how to make, what? Is there anything that I can’t make? No, I don’t think so… Well, (Shhh!) cakes are my weak point, but that isn’t a big secret- most of the time they come out looking like a real crunchy bread, don’t tell anybody!
Anyhow… My Hubster went to get some chips for the game and I asked him to get us some of these corn shells for tacos. Tacos were successful, and the kids were very happy. I did add something that made it even more delicious- Ssamjang and gochugaru (Korean red chili powder) that was two extra ingredients that I used to lift the flavor.
“Ssamjang means “wrapping sauce”, and it is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The paste (ssamjang) is made of fermented soybean paste(doenjang), savory and pungent fermented red chili paste (gochujang), sesame oil, onion, garlic, green onions and sugar.”
- 1 medium onion, chopped
- 16 ounces ground Angus beef, lean
- 2 cloves garlic, minced
- 1 tablespoon ssamjang *optional
- 1 teaspoon tomato paste
Taco seasoning: (read the notes)
- 1/2 teaspoon gochugaru or cayenne pepper
- 1 tablespoon ground cumin
- 1/2 teaspoons cornstarch or flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- Corn shells
- Sour Cream
- Chili Peppers
- Shredded Cheese -I used fiesta blend cheese
- Chopped Scallions (green onions)
- Mix all the ingredients for the taco meat seasoning.
- Saute onion and after 2-3 minutes, add ground beef and garlic.
- Break the ground beef and add seasoning and saute until completely cooked.
- Add Ssamjang and tomato paste; stir to combine.
- Let it cool down for a minute or two until putting them in the hard corn shells.
- You may use already premixed taco seasoning instead of mixing it yourself.
- Instead of the ssamjang you may use mild or hot salsa-it’s fantastic!
- If you are going to use ssamjang then you will only need a pinch of salt in the seasoning.
Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at firstname.lastname@example.org.