taco pockets

My new favorite food.

The picture will not play, click here to see Rachel make it. 

Man that Rachel Ray is clever. Her show happened to be on the other day while we were putting in reports at work and she made Taco Pockets. It is the joy of tacos without the annoyance of taco juice running from your fingers down to your elbow. Ingenious. We made it for dinner tonight at the firehouse and it got good reviews. It might be my new favorite meal. I suggest you go shopping right now and make it tonight:

• 1 1/2 pounds ground sirloin
• 1 jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, finely chopped or grated
• 1 tablespoon chili powder
• 1 teaspoons ground cumin
• A few dashes hot sauce
• Salt and ground black pepper
• 4 large flour tortillas
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 head iceberg lettuce, finely shredded
• 4 small tomatoes, finely chopped
• sour cream

Place a large skillet over medium-high heat with 2 turns of the pan of Olive Oil, about 2 tablespoons.

In a large mixing bowl, combine ground sirloin, jalapeño, garlic, chili powder, cumin, hot sauce, scallions, salt and pepper. Form the meat mixture into four patties. Cook the patties in the hot pan until golden brown and cooked through, about 5 minutes per side.

While the burger patties are cooking, turn a gas burner onto high and blister the flour tortillas by passing them over the flame quickly. If you don't have a gas stove, place a dry skillet over high heat and lay the tortillas, one at a time, into the hot skillet, blistering them on both sides.

As the patties finish cooking, transfer them to the tortillas and top each with some taco sauce, shredded cheese, lettuce and tomatoes. Fold the tortilla around the burger, enclosing it in a pocket. Cut each pocket open on a diagonal and serve. 

Makes about 4 servings.