<p>Try seasoning your ground taco meat by going the fresh route. You really don’t need the seasoning if you use fresh garlic, chopped fresh jalapenos or other chili peppers (canned is okay), chopped fresh tomatoes (again, canned Rotel is okay) and then add spices like comino(cumin), salt, pepper… I also blend ground pork with the ground beef sometimes.</p>
<p>It’s a different flavor if you are accustomed to the taco seasoning in a pouch…but I much prefer my tacos this way. My husband hits his tacos pretty hard with the picante sauce, so if you like more heat you can always do that as well.</p>
<p>And it’s really worth the effort to fry your own corn tortillas for tacos. I grew up on home fried (soft and/or crunchy) tortillas…and we didn’t have the fancy tortilla tongs to shape them either. Box tortilla shells can’t compare.</p>
<p>Helpful Hints…We also keep box of latex (or nonlatex) surgical gloves in the kitchen to use when chopping fresh peppers. This is especially important if you wear contact lenses. And to get the garlic smell out of your hands, rub them on a stainless steel surface, like a sink. It’s an absolute miracle how well this removes the smell.</p>
<p>BTW…Amen on the cleaning cilantro. You have to soak it to get it clean. I do the same with romaine lettuce.</p>