TACOS FROM ANTWERP!

THANK YOU ANTWERP

That was so easy! We just went to the store down the street from our house and found every ingredient needed for some BITCHIN' BELGIAN tacos. Antwerp has such great food but I can guarantee these are definitely on the list of best tacos in the 'twerp. This is how it was made:

2 lbs (or whatever they call it here) of mysterious white ground meat (Fletcher thinks it was turkey... I believe him)

Flour Tortillas (lots)

One bag of misc. peppers, onions and carrots (strange combo, yet delicious)

One pack of pre-made taco seasoning

a head of ice berg lettuce (shreddy letty Van Halen)

2 Tomatoes on the vine 

package of coriander (In europe they don't call it cilantro)

Garlic Salsa (medium)

pre shred bag of cheese medley for Au Gratin 

Mix the peppers, taco seasoning and mystery meat in a frying pan and cook until done. Take your flour shells and heat them up on your stove top because your tiny flat does not have an oven. Cut your tomatoes, cilantro, and lettuce. Open the bag o cheese, have Mack make you a cocktail and VOILA! Taco Party!

TACOS FROM AMERICA!

GREETING TACO FRIENDS!

I have a dream. I am traveling across Europe and North Africa this summer and it is my dream that I make tacos for friends I meet along the way. Tacos are apart of my semi daily life, they are delicious, easy to make and lend themselves to be altered according to food allergies or dietary needs. Above shows a typical taco in my house being shared by myself, my room mate Lisa Schoneberg, and my Olympia bestie Sara Pete! 

These are the 1234 N Sumner traditional breakfast tacos. Recipe below:

2-3 yams

1/2 onion

1/2 package of Soyrizo

5 cloves of garlic (cause we keep it real)

6 eggs 

1 bunch of Kale

2 cups of broccoli 

6 corn tortilla shells 

cheese (opt)

rosemary (optional)

salt 

pepper

olive oil
butter


In one pan throw in a little bit of olive oil (don't get too crazy) and throw in the onions, garlic, and yams.... let these mutha's cook for a bit.

In a pot you want to boil a little bit of water and put in a steamer tray.. then filled said steamer tray with broccoli and kale. (you can also just throw the kale and broccoli in a pan with a half cup of water for the same effect.)

In a separate pan, melt a little butter as you scramble your eggs. Once the butter is melty put in your eggs girl. salt, pepper and rosemary to taste!

After the the yams are cooked, throw the Soyrizo into the pan with them to heat it up (Soyrizo is precooked babes.)

NOW it's time to heat up your shells. This can be done in a variety of method. My personal fave is to put them in the George Forman grill. Lisa prefers the stovetop method. this part is up to your own discretion.


If all goes well you might have something that looks like this:





STAY TUNED for international taco adventures!