Introduction audio
We hope you ready to make some of the best tasting shredded beef tacos you will ever have.
Tacos are among the most favorite dishes in the U.S.A. This course will provide you with step-by-step instructions. The recipe is from Gerri Gehring’s new cookbook, “Dishes from Around the World”. The cookbook contains easy to follow recipes with recommended substitutions for the hard to find ingredients.
Let’s start with a little history lesson.
No one really knows the origin of the taco. Jeffrey M. Pilcher, professor of history at the University of Minnesota, believes “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.” He found “the 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.”
Tacos are available all across the United States, from Taco Bell to local taquerias to fancy Mexican restaurants. They come in soft shell, hard shell, vegetarian, fish, beef, pork, chicken, and other types of filler.
About this course
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♦ Recommended minimum age is 15 unless the learner is working with their parent or an adult.
♦ There are 5 lessons.
♦ Each lesson has a quiz.
♦ Please read all the safety guidelines before frying the shells.
♦ The most important thing is to have fun and eat tasty tacos.
Assessment