Who doesn’t love tacos?
This a recipe for omnivores and carnivores

Every week the market has the ingredients for a meal feeding four on special. We want you to try new things and to see the difference high quality ingredients make in even the simplest dish

The Saturday February 8th  meal deal is beef tacos
Salmon Creek Ranch has a special on their Angus ground beef $2 off each pound
“We are proud that many customers including chefs have told us ours is the best beef they have ever tasted. We cut no corners — all our beef carcasses are “dry aged” to perfection (three weeks) at extra expense before butchering. All our cuts are USDA-inspected, labeled and use premium quality vacuum packaging for maximum long-term freshness rather than the common low-cost paper wrapping commonly found on beef that questionably circumvents USDA inspection or tries to reduce costs at the expense of quality.”

Mi Fiesta is providing the tortillas  corn or flour your choice  50 cents off each package. They taste homemade

Hector’s Honey — onions are grown less than three miles from the market.

Parsons Homegrown has the best tasting winter tomato in the world $1.00 off a pound. Parsons Homegrown is located in Fulton just a mile or two from the market

Orchard Farms Organic lettuce mix – just about a dollars worth.

Leon Day’s Lava Sauce “”Molten Skovilles” Only five bucks this Saturday
We have added habaneros to the Volcanic hot sauce..This is the boiler…any hotter you lose the wonderful taste. For lovers of the absolutes…Taste and heat… Ingredients:tomato, habanero, serrano, jalepeno, onions, ginger, vinegar, fructose and lemon juice.

1 lb. ground beef from Salmon Creek
1 1/2 lb onion from Hector (ask for the medium yellow onions) diced
1 lb tomatoes from Parson’s diced
2 cloves garlic minced
2 tsp chili powder
1 tsp cumin
1 tsp cayenne (or more if you want it spicy )
A pinch of salt and black pepper
1 package corn OR flour tortillas from Mi Fiesta
Salad mix from Orchard
Leon Day’s Lava Sauce

Pre-heat olive oil in a pan over med to med high heat.
Add the ground beef, 1/2 of the onion and 2 cloves of garlic a pinch of salt and black pepper.
After approx.2-3 min ( before the meat is completely brown) add the cumin,
chili powder, cayenne pepper and 1/4 cup of water.
Turn down the heat and simmer until almost all the liquid has evaporated.
Serve the meat mixture on a warm tortilla and top with the remaining diced onion, tomatoes, salad mix and the Lava sauce.

1 lb ground beef $6.99 from Salmon Creek
1 package of corn OR flour tortillas $2.50 from Mi Fiesta
1 lb large red tomatoes $2.00 from Parsons Homegrown Tomatoes
1 small head of garlic approx $1.00 from just about anyone
1 half lb onion from Hector at $2.50 per lb (ask for the medium onions. The large ones are $3)
5.5 oz. jar of Leon’s Lava hot sauce $5.00.
A handful of salad mix from Orchard approx $1.00

Spices from the pantry: cumin, chili powder and cayenne

$19.74 total

Just under our $20 goal but we guarantee these will be the best beef tacos you’ve ever had…. the ingredients are so good you can’t go wrong.

A little taco trivia
Jeffrey M. Pilcher, professor of history at the University of Minnesota forthcoming Planet Taco: A Global History of Mexican Food (Oxford University Press says this about the history of the taco
The origins of the taco are really unknown. My theory is that it dates from the 18th century and the silver mines in Mexico, because in those mines the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite. The first references [to the taco] in any sort of archive or dictionary come from the end of the 19th century. And one of the first types of tacos described is called tacos de minero—miner’s tacos. So the taco is not necessarily this age-old cultural expression; it’s not a food that goes back to time immemorial.

So at the same time, what’s happening with tacos in Mexico?
You’re also starting to see new migrants coming into Mexico. For example, there are a lot of Lebanese migrants, and one of the things they bring with them is shawarma, or gyros—vertical rotisseries where they cook lamb, and they put it on little pita breads. But when they start putting [the meat] on tortillas, they’re called tacos arabes: Arab tacos. Again, it’s the second generation, the children of these Lebanese migrants, who change the recipe a little bit and start using pork instead of lamb. And they start adding a little pineapple. Tacos al pastor, which really doesn’t catch on until the 1960s, then becomes a standard Mexican dish that’s everywhere.