Chicago’s one of the best places to eat Mexican food on this side of the border. Tacos in Pilsen, tortas at Xoco, and lengua on Lawrence Ave. are all great reasons to get out of bed in the morning. But let’s throw authenticity out the window for a moment. Today is all about respect where respect is due. It’s about where it all started for a good number of us – Taco Box:

For those of you unfamiliar with the great and mighty Taco Box, it’s the way many of the children of the 80s, and 90s were introduced to Mexican food. Or “Mexican” food, as it were.

For a couple bucks, you got a packet of “taco seasoning” for the beef, a sleeve of hard corn tortilla shells (half of which would be cracked), and a mysterious tomato/sweet taco sauce without a hint of spice. Provide some cheap store-brand cheddar cheese, some greasy ground chuck – and a bit of lettuce or tomato if you’re the health nut type – and you had yourself a Taco Night. I fucking loved Taco Night.

This is my 2011 version of Taco night. The spice blend is just my suggestion, based on what I happened to have in the pantry (hence the Lawry’s). I used some corn tortillas from one of our many Chicago tortilla factories, because according to the reviews here hard shell technology has not advanced in the slightest. I also ground my own beef, because it eliminates the need to constantly break up the meat in the pan – the bane of Taco Night.

Stay true to the spirit of Taco Night, men and women of the MBQ community. It may not really be Mexican, but it’s part of our culinary history.

The Setup

Tacos
- 1 lb ground beef
- 1 tbsp dried masa
- 2 bell peppers, chopped
- 1/2 yellow onion, chopped
- 1 tomato, diced
- Shredded cotija or queso fresco
- 12 corn tortillas, warmed and wrapped in a kitchen towel
- Roasted habanero hot sauce

Taco Seasoning packet
- 1 tbsp ancho chili powder
- 1/2 tbsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 2 tsp Lawry’s salt
- 1 tsp black pepper
- 1/4 tsp oregano
- 1/8 tsp cinnamon
- Kosher salt

Cooking

1. Mix the seasoning ingredients. Put into a greasy packet next to some broken taco shells if you’re of a mind.

2. Brown the beef in a large skillet. When there’ no more visible pink, drain the off all but a couple tablespoons of the fat.

3. Pour the seasoning over the meat, stir into the meat, and add 1 c water. Bring to a boil and reduce to a simmer.

4. When the water has evaporated, mix the masa with a tablespoon of water. Pour over the meat and mix to thicken.

5. Remove meat to a bowl, cover, and add peppers and onion to the skillet. Cook 5 minutes, until soft.

6. Toss vegetables with meat. Check seasoning, and add salt if necessary.

7. For increased realism, serve taco-bar style and pretend it’s the most exotic food you’ve had all week.