VFTBL

Welcome to Part 2 in our latest series; the Flavor of Football. In it, we're documenting the staple cuisines of clubs and national teams from around the world, all while showing off the latest in that region's soccer wardrobe. Plus, free recipes for all. Get cookin', kiddos.

RECIPE BELOW

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MEAT & FILLING INGREDIENTS

Lean beef stew (make sure it’s stew) - got it from Trader Joe’s

Diced small white onion

Diced cilantro

Corn tortillas

Avocado or guac

Cotija cheese

Packet of taco seasoning (Trader Joe’s only has one kind)

Packet of enchilada sauce

Limes or lime juice

Worcestershire sauce

Bachan's Japanese bbq sauce

INSTRUCTIONS

1. Pan sear the beef stew, both sides. One will usually be crispier than the other unless you drain the fat (cast iron if you have it) for about 3-5 minutes each side on medium high heat

2. Chop half the onion (diced, other half long ways), one for the topping and the other will go in the instapot/crockpot with the stew.

3. Once seared, add the stew, sliced onion, Worcestershire sauce (2 tbs), Japanese bbq sauce (2-3tbs) half packet of the taco seasoning and full packet of enchilada sauce. Put the Instapot settings on high heat & pressure for 1 hour - crockpot on high for 4 hours if you don't have an instapot

4. When the beef is done, place both sides of the corn tortillas in the stew mixture to soak up some juices, then pan fry them on your cast iron or pan on medium high heat

5. Chop cilantro, and get some feta cheese if you have it (forgot to add that to ingredients)

6. Plate! Crunch some salt on it if you want & then sprinkle in lime juice.

TORTILLA INGREDIENTS

6 tomatillo husks

1 cup (leveled) masa harina

½ teaspoon sea salt

INSTRUCTIONS

1. Bring 1 cup of water to a boil. Add the tomatillo husks or pour the water over them and let sit for 10 minutes. Once cool enough to touch, strain the liquid and let cool. You should have about 7.1 ounces of tomatillo leaf water.

2. In a medium bowl, add the masa harina, salt and 1 cup of the tomatillo water. Knead by hand for 5 to 8 minutes. Roll into 9-10 portions (mini tortilla size is 24 grams) and place a damp cloth on top to prevent drying.

3. Cut a produce bag down the sides to open it up into one long plastic piece. Fold in half and lay on the bottom of a tortilla press. Place one portion of the dough between the folded over plastic in the press so there is plastic on top and under the dough. Drop the press on the dough, pressing gently with the handle. Rotate the dough 180 degrees and drop the press to ensure evenly round and thin tortillas.

4. Heat a comal or griddle over medium-high heat. Carefully peel the round from the tortilla press, place on the comal and cook on one side for 1 minute. Flip and cook for 1 minute, periodically pressing gently with a linen napkin or towel. Then flip one last time and cook until it puffs, about 2 minutes. It should puff if it was kneaded enough. Transfer the tortilla to a linen towel and cover to keep warm. Repeat with the remaining dough.

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Cultural Context

The taco is such a worldwide phenomenon now that practically everyone is familiar with it. Though, its origins are debated by historians.

Some believe the taco itself is ancient - there is evidence that the Nahuas (an indigenous people originating in Mexico) have words tlhaco and tlaxcalli which means “in the middle” and “corn tortilla” respectively.

Others argue that the term traces its origins to 18th century silver miners in Mexico, who used the word taco to describe the elongated, rolled piece or parchment that held gunpowder. They would use these tacos to blow and dislodge silver ore from within the mine.

Some of the food’s earliest mentions outside of that are in 19th century Mexican cookbooks and literature. It has typically been presented as a working class, industrial meal due to its ease of preparation and edibility.

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