I did a little experiment the other day. I posted a question on Facebook asking people what they would like for dessert if they were going to a retreat at a camp. I got so many great and helpful responses that the next day I asked about main course ideas.
The idea of a “taco bar” was repeated more than once. I loved that idea and decided to give it a whirl. In searching through the kitchen, I discovered all the ingredients except one thing.
I always buy those handy dandy little packages when I make tacos at home…
But, a google search (at 6 am!) quickly gave me a recipe for Homemade Taco Seasoning. I multiplied it by 10 and used it on 15 pounds of ground beef with one large can of drained kidney beans.
TACO SEASONING (for 15 pounds of hamburger) ~ served 50
1/2 cup plus 2 Tbsp. chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. oregano
1 Tbsp. plus 2 tsp. paprika
1/4 cup plus 1 Tbsp. cumin
3 Tbsp. salt
3 Tbsp. pepper
To set up the “taco bar” we had soft shell tortillas, tortilla chips (if people would prefer to make more of a taco salad),taco meat, chopped iceberg lettuce, diced tomatoes, salsa, sour cream, and shredded cheddar cheese.
Here’s where the “blooper” part comes in.
When I went to put the flour tortillas on the serving platters, I discovered they were VERY stuck together. I heard somewhere along the way that you should wrap them in foil and heat them in the oven.
I thought warm tortillas seemed like a nice idea anyway, and thought that perhaps the heating process would loosen them up a bit.
When I pulled them out of the oven, I discovered a gluey mess.
…a “sticky” situation, I tell you what!!:)
So there we were…
5 of us 10 minutes before lunch was to be served, trying to peel apart those crazy tortilla shells. (We managed to do it somehow…)
Can any of you help me out? What SHOULD HAVE I DONE to prevent the tortillas from sticking together??
…I think I now understand why we’ve always just had taco salad!!;)