It’s Taco Day! A taco is a traditional Mexican dish made with chicken, beef, vegetables, or seafood. The filling is folded inside a soft or hard tortilla and garnished with toppings such as cheese, salsa, or guacamole.
In 1520, the conquistador Hernando Cortez wrote to King Charles V of Spain to describe his experiences in the New World. In his letter he mentioned a delicious meal the Aztec inhabitants prepared with “tlaxcalli” or “tortilla.” It is the first historical reference to tacos!
Today, tacos are enjoyed all over the world. Invite your friends over for make-your-own tacos and celebrate National Taco Day!
Vodka Day Celebrated Annually on October 4th as The Water of Life Day.
The versatile, once virtually tasteless and odorless tipple accounts for almost 20 to 25 per cent of spirits sold today in North America, making it our most popular libation, a feat that occurred in the 1970s when it outpaced bourbon as America’s favorite spirit. We raise our glass on October 4 to toast Vodka Day!
Why Celebrate October 4th?
While October 4th seems well documented as Vodka Day, we have not found the origins of why, but it works for us. No harm celebrating responsibly on other days as well. NOSTROVIA!
October is National Breast Cancer Awareness Month & National Chili Month & National Dessert Month & National Pasta Month & National Roller Skating Month & Adopt-a-Shelter-Dog Month
This week is National Walk Your Dog Week & World Space Week
Tacos filled with Savoury mince
Prep time: 5 min Cooking time: 20 min Serves: 10
Try this quick beef chili and serve in tacos or wraps.
Ingredients
1 large onion – finely chopped
1 clove garlic – crushed
1 green chilli – seeded and finely chopped
450 g lean beef mince
700 g minced pork
2 ml ground cinnamon
A pinch nutmeg
200g tomato purée
125 ml chicken stock
Salt and freshly ground black pepper to taste
10 Taco shells – or more, depending on size
Grated Cheddar cheese for sprinkling on top
1 lettuce – shredded
Method
Sauté the onion, garlic and chilli in a little heated oil until soft and fragrant.
Add the mince and stir-fry until cooked but not brown. Reduce the heat and add all the seasonings. Mix well and add the tomato purée and chicken stock.
Simmer until the mixture has thickened and is no longer watery.
Season with salt and pepper. Heat the taco shells for about 3 minutes in the oven and serve with the mince, lettuce and grated cheese.
