Recipe: Venezuelan Taco Night

31 Aug

Now that you have the recipes for Guasacaca, Salsa Verde and Fresh Salsa; you can have yourself a Venezuelan Taco Night.   Tacos are CLEARLY not Venezuelan.   They are Mexican, in case you didn’t know.   However, we Venezuelans do like tacos.   Unfortunately, we do not have Taco Bell in Venezuela, so most families just make their own.   My mom made the best tacos ever, and it was a treat for us.   We helped her by chopping up all the ingredients and setting up the table while she cooked the meat and the Guasacaca.   Afterwards, we played Monopoly or Telefunken (Venezuelan Card Game).   Since I don’t live in Venezuela and I like to share my Venezuelan traditions with others, I have started my own Venezuelan Taco Night tradition.   I usually invite a couple of friends over and we have some Tacos and Board Games.   So, here is the recipe, preparations, menu and everything you need to have your own Venezuelan Taco Night.

Old El Paso Taco Shells and Tortillas

Old El Paso Taco Shells and Tortillas

What you need (for about 4 adults + leftovers)

– 1 Box of 6 soft and 6 hard tacos (Old El Paso)
– 1 or 2 Bags of Tortilla Chips
– ½ Romaine Lettuce Head, chopped
– 4 Tomatoes, chopped
– 1 Cup of Mexican Cheese Blend (I like the Sorrento Brand)
– 1 Cup Sour Cream

Ingredients for Taco Beef

Ingredients for Taco Beef

Taco Beef
– 2 lbs. Ground Beef
– 1 Tbsp. Soy Sauce
– 1 Tbsp. Worcestershire Sauce
– 1 Tbsp. Adobo Seasoning
– 2 Baggies of Old el Paso Original Taco Seasoning

Salsa Verde
Fresh Salsa

– Board Games



1. Make sure you thaw the beef (I always seem to forget about this step).
2. You should condiment the beef with the soy sauce, the Worcestershire and the adobo seasoning. Mix well and let it sit.

Ground Beef

Ground Beef

3. You can go ahead and make the Salsa Verde and the Fresh Salsa, then refrigerate until everything else is ready.
4. You can also go ahead and chop all the ingredients for inside the Tacos, like the lettuce and tomatoes and place them in a bowl and inside the fridge, along with the cheese and sour cream.
5. Now go ahead and start browning the ground beef. Once it’s almost done, drain the beef, to get rid of all the oils and juices from the beef.   Now go ahead and follow the instructions on the Taco Seasoning, and add it to the beef.
6. Prepare the Guasacaca.
7. Heat up the soft and hard tacos as instructed on the box.   I usually heat up the hard tacos in my toaster-oven and “hang” them upside-down from the rack inside the oven.   This will open them up a bit.   But be careful not to “toast” them or burn them, just turn the toaster-oven on at the lowest setting for 2 minutes.   The soft tacos you can heat up 1 minute each on a pan at low temperature.   Or you can do it the lazy way and stick them all in the microwave for a minute or two.
8. Serve everything on the table and enjoy.

Venezuelan Tacos

Venezuelan Tacos

¡Buen Provecho!

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