CHAPTER

8

MAKE A RUN TO THE BORDER

While all of the recipes in this chapter are quite easy, timing is key. If you make sure that the lettuce and tomatoes are chopped and the sauces are sitting in front of you first, you’re destined for perfectly prepared Mexican favorites. If you heat the tortillas and cook the beef, then realize the tomatoes need to be chopped, it’s likely that your cheeses won’t melt and the finished dish will be lukewarm at best. So be prepared for the simple but numerous steps, grab a margarita, and enjoy.

What Goes Into the Perfect Mexican Dish?

Tortillas

No matter what size tortilla you seek, look for tortillas that are labeled “low-fat.” Though it’s okay to substitute low-carb tortillas for low-fat ones in wraps or burritos where the tortillas are warmed but don’t actually get cooked, it’s not okay to do that when making most Mexican favorites. For example, if you attempt to make a Mexican pizza or crispy taco shell with a low-carb tortilla, it will burn well before it crisps and will likely give off a foul odor (unfortunately, I know because I tried).

Lettuce and Tomatoes

Make sure you start with really fresh ingredients. If the produce doesn’t look great at your grocery store when you arrive, ask the produce guy (or gal) if he (or she) has more in the back. Often they hide the freshest produce because what is already sitting out will of course go bad quickly—and who would buy it if something fresher were sitting nearby? But, again, ask and (often) you shall receive. After all, you deserve the freshest and the best.

Beef

Because these recipes call for 96% lean ground beef, it is unnecessary to drain any residual liquid from the pan before adding seasonings, as you would with higher-fat cuts. There will be very little fat at most.

To stay true to the recipes, particularly those of Taco Bell. the beef should be cooked to a very uniform consistency, not chunky as it would be in chili. I prefer my taco beef to be chunkier, so I often “cheat” and make it how I like it. You should, too.

Cheese

Always shred fat-free or low-fat cheeses finely. Not only do they melt better, but you need less to get some in every bite. The good news is that there are great low-fat Cheddar cheeses available. Just make sure you taste-test them before you start to cook with them—some brands are not nearly as good as others.

Sauces

Though all of these recipes call for mild sauces (because those are the ones most commonly served at your favorite Mexican fast food restaurants), use whatever you like. The restaurants don’t want to deter anyone from eating their food because the food is “too hot,” but if you’re like me and you prefer your food to have a bit more of a kick, go for it. Whether spicy or mild, low-fat taco sauce is a great flavor booster for very few calories.