Recipe by Damon Lee Fowler, featuring
Salt Table’s Summer Salt Blend
Taste-Tested and enthusiastically approved by my grandchildren. Our granddaughter likes them finished with a drizzle of ranch dressing, but you could add sour cream, and/or any salsa that you like, but keep the dressings spare or the excess will just ooze out and drip all over you.
- 2 teaspoons olive or vegetable oil
- 1 pound ground beef chuck, preferably from grass-fed cattle
- About 2 teaspoons Salt Table’s Savannah Summer Salt, or to taste
- About 2 teaspoons chili powder, or to taste
- ¼ cup tomato catsup or chili sauce, optional
- 8 large whole wheat flour tortillas
- 1 cup shredded sharp cheddar or Monterey Jack cheese
- 1 large, ripe tomato, cored, seeded, and diced
- 1-1½ cups shredded Romaine or Iceberg Lettuce
- ½ medium Vidalia Sweet Onion, peeled and thinly sliced
- Thinly sliced fresh hot Jalapeno peppers, optional
- Ranch dressing, sour cream, and/or salsa of your choice, for serving, optional
- Warm the oil in a 10-inch skillet or sauté pan over medium heat. Crumble in the beef, raise the heat to medium-high, and sauté, tossing or stirring occasionally, until it has lost its raw, red color and is beginning to brown. Season well with Summer Salt and chili powder to taste and lower the heat to medium low. If you’d like a sauce to bind the meat, add the optional catsup or chili sauce. Let it simmer about 2-3 minutes longer, or until the beef is just cooked through (and if you’ve added catsup, it’s reduced and thickened). Remove it from the heat.
- Warm a griddle or large non-stick pan over medium-low heat. Lay a tortilla in the pan. Let it get hot, turning it once, and remove it from the pan to a serving plate. Spoon 1/8 of the beef down its center and top with a sprinkling of cheese, then the tomato, lettuce, onion, and jalapeno peppers. Lightly sprinkle with Summer Salt and, if you like, drizzle a little dressing or sour cream over it, or add a spoonful or two of salsa (or offer these for each diner to add to taste).
- Fold a quarter of the tortilla at the top and bottom over the edge of the filling and then fold the left side all the way over them. Roll the taco over the filling into a neat package. Repeat with the remaining tortillas and fillings and serve immediately.