In Mexico, Max eats tacos almost every day. He loves them.
In Canada, he doesn’t eat them ever. Not once in four years.
Partly because I’ve never made them for him and partly because peanut butter sandwiches are KING around here (cut into triangles, not squares, got that?).
Seeing as I had this free* kit, I thought that I’d cook up some tacos for Max.
It wasn’t until I was 10 minutes into cooking the ground chicken that I realized it was a FAJITA kit and not a taco kit. No matter really because A) I dislike the hard tacos anyways and B) although I dislike the hard tacos, I like them slightly more then the soft wheat flour tortillas. At least the hard taco shells are made from corn.
Now that we’ve confirmed that Old El Paso will not be knocking down my door to have me review either of these products, I’ll tell you how things went. From the beginning.
Besides not reading the front of the box, I did what I always do when I’m cooking… read the instructions. After “Step 1: Slice chicken…”, I knew that this wasn’t going to work for us (note that I still didn’t realize that I wasn’t making tacos) so I abandoned the instructions all together (the horror) and put the ground chicken in the wok.
I added half the package of seasoning (because it said to add the whole thing to all your food) and a ton of paprika. In Mexico, when you buy already prepared chorizo (ground pork, in bulk or in sausage form), it comes with achiote. To tell you the truth, I’m not even sure what it is or what it tastes like only that it’s sold as a dark red (dry) paste and if it isn’t in Max’s tacos then he’s not eating them. Seeing as The Kids were already giving me the shifty eye for making tacos in the first place (or cooking for that matter), I wanted things to go as smoothly as possible.
Back to the chicken.
I cooked it in the wok for about 15 minutes at a lowish temperature (see how precise I am, it’s a wonder I’m not a professional cook or cookbook writer) and chopped at it continuously until it was crumbly (look at the pictures if you have no idea what I’m talking about). Then I placed it in a separate bowl.
I wasn’t sure that the kids would want the vegetables mixed in with the meat because we don’t put any in our “Mexican tacos” and I didn’t want to be stuck with 1 pound of fajitas which I don’t like so I cooked them separately.
Then, I stirfried the vegetables.
With a bunch of soya sauce. I didn’t check the instructions but I don’t think that soya sauce was an ingredient. No matter. Around here, French fries and soya sauce are a food group. I then cooked the vegetables for a while but not until they were soggy. If I can cook vegetables with no instructions then surely you can too.
The final step, warming up the flour tortillas.
I didn’t want to heat up the oven for two tortillas (one for Max and one for me, to try, for the sake of this review, besides, I was hungry). So, I decided I’d do what I did in Mexico and put it on my makeshift “comal” (otherwise known as directly on the element) and it worked like a charm! I only put it on for 15 seconds on one side and 10 seconds on the other. The whole time moving it around ever so slightly so it wouldn’t get burned.
If I’d been better prepared, I would have purchased cilantro and fresh lime. Everything tastes better with lime. I added some of the accompanying Topping sauce and it added some flavour but it was pretty mild. Note that if I’m saying that it’s pretty mild, it’s mild. As for the remaining seasoning, I’m going to add it to tomorrow mornings eggs. Mmm.
And the final result…
Five tacos later and with no chicken leftover, I’ve decided that it’s all in the toasting of the tortilla.
Here’s my number so call me… Old El Paso. Maybe?
*Disclosure: I received a free product coupon for this Old El Paso fajita kit off of a coupon site. Websaver I think. This is an unsolicited review.