Mom's Homemade Tacos and Red Velvet Cake

Tuesday was my husband's birthday and all he wanted for dinner was my mom's homemade tacos and red velvet cake. The cake was no biggie, it's the tacos that are super special because I never want to make them. It involves touching raw hamburger and hot oil splattering all over the place, so I only make them if my husband begs me (he loves them). My mom made these tacos all the time when I was a kid and my grandma made them, too. Apparently my nephews can eat like 8 at a time (is that right?). I'm good with two, maybe three.

Mom's Tacos

1 lb. Hamburger
white corn tortillas
garlic powder, pepper, salt (lots)
oil for frying

Smash a thin layer of hamburger on half of each tortilla. Sprinkle a generous amount garlic, pepper, salt. Pour oil in frying pan, put on med.high heat. Gently fold each tortilla and fry on both sides until well done. Fill with your favorite taco fillings.

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Red Velvet Cake is also my husband's favorite. I could just eat the frosting in a bowl. Yeah, I know that's gross. Whatever.

Red Velvet Cake
recipe courtesy of Pinch My Salt

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Into a medium bowl, sift together cake flour, baking powder, and salt; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a paste; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Making sure to scrape down the bowl occasionally, beat in eggs, one at a time, then beat in vanilla and cocoa paste.
6. Add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. Finally beat in the last third of the flour mixture, making sure to scrape down the bowl with a spatula.
7. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven.
7. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
9. Frost with buttercream or cream cheese frosting.

Cream Cheese Frosting Recipe

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
Method
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.

3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.