Tacos haven’t always been homemade tortillas and slow cooked pork for me. Like most Midwesterners (and probably a lot of American families), a lot of the tacos in my youth were in yellow corn hard shells with ground beef, cheese, lettuce, and tomato. My friends and I would call these “mom tacos,” since they were stereotypically made by moms for the family supper. Now, to this day I will defend Taco John’s. Not that they’re the best tacos in the world, but there’s a nostalgia there.
Lately I had been feeling that nostalgia. The nearest Taco John’s is in La Crosse, not exactly ideal for a Monday night trip. So it’s up to me.
The ingredients of these tacos are… basically what I listed above. Seasoned up ground beef, shredded cheese, tomatoes, lettuce. Pico de gallo, too. Another part of my childhood taco memories is the double decker taco – the standard hard shell taco in a soft flour tortilla, with a layer of refried beans between. The middle taco in the above picture is such a conglomeration, and it is just as delicious as I remember. There’s nothing wrong with “mom tacos.” They’re tacos made with hard shells, beef, cheese, and love. (This is starting to give me an idea for a post about tacos in general, but that can wait until the end of the month. I’ll have to come up with some content for the blog, and right now I’m just trying to make it through all of the taco posts…)
The box of hard shells I bought came with two packages of six shells, so it’d be silly for me to leave one shell out to get stale. Against my better judgement and ignoring my stomach’s capacity, I made the sixth taco. I think my mom would be proud of me. Or disgusted. Probably both.
Six tacos in a meal helps boost up the count, too. I’m off last year’s pace, but still going strong.
TACO COUNT – 58