Homemade Taco

Directions

Prepare ingredients

Prepare the ingredients you need

Cutting the vegetables

I like having them in small pieces. I might out them in the fridge after I cut them, if it's a while until we will eat. Food is quick to make, but sometimes you are waiting for people to arrive

Making the meat

I start by adding slight butter to the pan, let it melt and then add the meat

Once the meat is in the pan, I'll keep turning it so it all gets a nice colour. Better to not fill the pan as I did here

While I'm cooking the meat, I'll once in a while drain the liquid

For minced meats, this can often be salt water that's added to extend life span of the meat and add slight weight to it (more profit)

Once the meat is browned, I'll add taco spices and mix it in

I normally use 1/3 - 1/2 of the instructed taco spice per 100g of meat and drop the oil, but this comes down to preference

Then add drinking water and let it simmer until the water is gone (absorbed into the meat and some vaporized)

Wraps

I put the wraps in aluminum foil and wrap them in it

I think I started doing it, because I had an old oven that would heat unevenly and it also have the added benefit of keeping them warm

Then I place then in a cold oven and heat for 5-10 minutes

Microwave works fine as well, but don't have one and if you do, don't put the aluminum foil in the microwave!

Eat and enjoy

Take a wrap, add your favorite topping. Crushes nachoes chips give it that little extra

Wrap it and enjoy

Left overs

I like to pack everything individual, then I can just heat the wrap and put on what I feel for