The problem with tacos, you say?
I hear you.
The tortillas and beans they’re cooked in are not the most tender, and there’s no guarantee that you’ll even be able to eat them, much less eat them hot.
Luckily, there’s a way to keep that to a minimum.
Here are a few tips on how to prevent Taco Shock.
If you can’t eat tacos right away, prepare your meal in advance.
A hot meal, especially with beans, is one of the quickest ways to start your day off right.
If it’s cold out and you have a fridge, the quickest way to make sure you don’t have Taco Shock is to cook up a batch of beans ahead of time, then leave it in the fridge.
If the tortillas aren’t ready when you come home, cook them a little more slowly.
This will help your beans get to the tender stage and give them time to rest.
If your food is cold, freeze the beans and cook them longer, or refrigerate the beans until you’re ready to eat.
Don’t worry if your soup doesn’t taste like Taco.
It’s not going to taste like a taco, it’s just going to be a little bland.
When you eat, do a little extra work to make your food feel like one.
A good rule of thumb for how much you need to add to your meal is to add at least 2 tablespoons of salsa, about 1 tablespoon of sour cream, 1 teaspoon of chopped onion, and a splash of lime juice.
Use cold cuts of meat to cut down on the Taco Shock that you might experience.
A chicken breast works great, and if you want to make it more of a grilled chicken, use a steak instead.
You can always add a splash or two of hot sauce to the soup and eat it cold.
If that doesn’t work, you can always substitute the beans for tortillas.
You’ll probably have to go out of your way to add salt and pepper to your soup and your tacos.
If there’s not enough left in the soup to make the tacos, then the beans should be used to make more tacos.
If taco shock occurs, just eat the food again and try to get it to taste more like a normal meal.