"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Taco Pockets Recipe

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This recipe for Taco Pockets, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Kamm


2 Tbsp. extra virgin olive oil (EVOO)
1 1/2 lbs ground sirloin (or ground turkey)
1 jalapeņo pepper, seeded and finely chopped, optional
2 cloves garlic, finely chopped or grated
1 Tbsp. chili powder (about a palmful)
1 tsp. ground cumin (about half a palmful)
A few dashes of hot sauce, optional
2 scallions, whites and greens, chopped
Salt and ground black pepper
4 large flour tortillas
1 c. taco sauce (whatever variety you like)
1 c. shredded cheddar cheese
1/2 head iceberg lettuce, finely shredded
4 small tomatoes, finely chopped

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. In a large mixing bowl, combine the ground sirloin, jalapeņo pepper, garlic, chili powder, cumin, hot sauce, scallions, salt and pepper. Form the meat mixture into four patties. Cook the patties in the hot pan until golden brown and cooked through, about 5 minutes per side.

While the burger patties are cooking, turn a gas burner to high and blister the flour tortillas by passing them over the flame quickly. If you don't have a gas stove, place a dry skillet over high heat and lay the tortillas, one at a time, into the hot skillet, blistering them on both sides.

As the patties finish cooking, transfer them to the tortillas and top each with some taco sauce, shredded cheese, lettuce and tomatoes. Fold the tortilla around the burger, enclosing it in a pocket. Cut each pocket open on a diagonal and serve.




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