تاكو باللحمة

We prepare the barbecue sauce in a side dish, then choose our preferred type of chips. I chose chips with a sweet pepper flavor, break them into small pieces, and place them in a tortilla bread dish. I use tortilla bread made from regular flour instead of corn flour because I prefer it that way, and dip it in the barbecue sauce.

We place the crushed, barbecue sauce-covered chips on the wire rack in the oven and bake until toasted and infused with a smoky flavor.

We heat a quantity of oil in a pan over medium heat, then fry the ground meat in the hot oil. We add one spoonful of our favorite spices, as listed in the caption, then wait until the meat begins to cook. When it’s nearly done, we add salt and pepper to taste.

Before the meat is fully cooked, we add tomato sauce and let it cook on low heat for a bit to absorb the flavors and become slightly toasted with the sauce.

We prepare the Mexican salsa by chopping tomatoes, onions, and cilantro, and adding lemon juice. We can add green hot pepper if desired; however, I preferred to leave it out to keep the salsa’s flavor as it is.

To prepare a guacamole-like mixture, we use mashed avocado with lemon juice, fresh cilantro, salt, pepper, and a bit of minced garlic, and blend the ingredients until we get a smooth and consistent texture

To assemble the tacos, we place lettuce leaves in the bottom of the tortilla, then add a layer of cooked ground meat with tomato sauce, followed by a layer of Mexican salsa, then the guacamole, and finally, top with sour cream. To prepare the sour cream, we mix one cup of cream with two tablespoons of vinegar and leave it on the shelf for 4 hours until it thickens