This week, Guidon Managing Editor Brian Hill shares his wife’s recipe for a successful taco night.
“The nice thing about taco night is it’s really easy to customize to different tastes and diets,” she said. “Some people want meat or extra cheese on their tacos, others — like Brian — just want their tacos fiery hot. Everyone can put the ingredients together their own way and everyone wins.”
What are you making for dinner? To be featured, submit your photos and recipes to email@example.com.
soft or hard tortillas (we used soft flour tortillas this time)
avocados (we use three to feed 3 to 5 people)
limes (we use three to feed 3 to 5 people)
salt and pepper to taste
veggies to preference (this version features mushrooms, onions, peppers, baby corn and tomatoes)
spicy salsa (optional)
fajita meat (optional)
cheese and sour cream (optional)
refried beans (this version features the fat-free variety)
1. Prepare rice ahead of time (directions vary).
2. Mash avocados together until guacamole is the desired amount of chunky or smooth. Add limes, salt and pepper to taste, and mix well. (You can snack on this with tortilla chips while making the rest of the meal!)
3. Sauté vegetables on medium heat.
4. Warm tortillas in a pan or on the grill.
5. Heat refried beans on the stove or in the microwave (in a microwave-safe bowl).
6. If adding meat: Prepare fajita meat ahead of time by placing in a bag with spices of choice and softening with a meat hammer. Allow to sit in spices for a few hours before cooking.
Chop spicy peppers of choice and sauté on medium heat until tender.
Add cooked peppers and what remains of the cooking oil from pan into crushed tomatoes, spice to taste. Stir to thicken. Add lime juice to taste.
Once all taco fillings are prepared, mix into tortillas and enjoy!