So, let it be said that I totally get the fanny pack thing. I’m not going to wear one, but I get it. I don’t really want any excess stuff hanging around my middle – in fact, don’t most people spend time trying to get RID of excess baggage around the waist? But anyway, I get why you would want your money and personal belonging attached to your body in your front. Because really, no one is going to start messing with your front and YOU NOT NOTICE.
I always have this lingering fear in the back of my head when we go somewhere in a large crowd that I’m going to be pick-pocketed. I usually wear a back pack with all the kids’ stuff in it – and how easy would that be to open and take off with my baby butt wipes? Come back, diaper thief! So, anyway…fanny packs make sense to me, even if I don’t wear them…I’m having flashbacks to the 80s, y’all.
Okay…so, I just realized I’m supposed to post a recipe and instead I’m talking about fanny packs. Moving onward!
This cookbook – The Best of the Best From Texas – is one that Barry picked up for me on one of his many travels to Texas. He really knows the way to my heart – and he also knows how to subliminally get me to cook food.
We really love Texas – in fact, we’ve always said that if we HAD to live somewhere else, we would live in Texas. It’s just a lovely place…even if it is hotter than you know where. The people are nice and the food is GOOD. And they talk kinda like me – which is cool.
This recipe for Pick Pocket Tacos jumped out at me…and hence my soliloquy about fanny packs. We love tacos up in here, so I’m always excited to find a new way to serve them. I changed it up a little bit and adjusted the spices to our liking…and it was a hit. I totally knocked it out of the park. Even with Annie – who asked for seconds. Go, Texas!
You’ll need pitas for this – they are the “pocket” that you store all your taco-ey goodness in. I made mine, but you could use whatever you like. I used the recipe from the Bread Beckers cookbook, but I’ve seen other recipes abounding on Pinterest. Making them is super fun – especially when they puff up in the oven. I’m absolutely fascinated with all things bread.
Along with your meat mixture, you’ll just use whatever you normally put on your tacos. Anything goes! Except syrup. I probably wouldn’t use syrup. Or M&Ms…save those for later when the kids are in bed.
I kept it simple because simple is how I roll. Especially at 5pm when Andy has been crying for a solid hour while simultaneously being attached to my leg. I cook early in the day before the whole place falls to pieces around here. Something about the 5-6pm hour results in pandemonium around here. What IS that about?
Let it be said that I am not the best photographer ever – I realize that…but I also know I’m just a normal housewife/mama who tries to snap a photo that’s not blurry. I could read up a lot and learn the best techniques, but honestly? I would rather read a book on bread or look for new recipes. And I believe a lot of photography is talent – talent I don’t have…along with musical ability. So, anyway…that’s why you don’t see crazy awesome photos around here. Instead, you just see CRAZY.
Pick Pocket Tacos
- 1 pound ground meat (I use venison)
- ½ cup chopped onion
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ cup tomato sauce
- 4 pitas
- Taco toppings: lettuce, tomato, sour cream, cheese, guac, avocado, etc.
- Brown meat and onion. Drain.
- Stir in tomato sauce and seasonings.
- Fill pitas with meat and toppings.
Yield: 4-8 servings