There are many ways to put a taco together and I have tried to stay mostly authentically true. I like a little grease on the outside and a nice balance of simple ingredients on the inside. So good!
Ingredients (Makes 8 to 12 tacos, based on tortilla size):
Accompaniment Ingredients: (as desired)
- White corn or flour tortillas
- olive oil
- 4 - ounces asadero or other cheese, crumbled/shredded
- pico de gallo
- fresh lime
Other toppings of your choice
- In a skillet over medium high heat, heat olive oil and crumble in Buffalo Chorizo or Ground Buffalo and seasoning. Push around the skillet breaking up the meat as it cooks in smallish pieces but not to where it is beady.
- Once browned, add water and reduce heat to low.
- In another skillet or on a flat top griddle over medium heat, swirl on a little oil.
- Place tortillas on griddle and leave just until the tortillas starts to puff up a bit. Flip the tortillas adding another drizzle of oil to the pan and top the warm side with a sprinkle of the crumbled cheese. Leave for about 45 seconds. Outside of tortilla will have light brown spots but will still be bendable.
- Remove and place in a tortilla holder forming a U shape (or you can make your own using foil).
- Divide the meat between your tortillas and top with pico de gallo.
- Serve with fresh lime wedges and whatever else makes you happy.
Photo Credit: Jill O'Brien
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