Intrigued by the flavorful stews during a recent trip to an Ethiopian restaurant I came up with this quick dish. I thought my California teen might relate better to the Mexican food he’s familiar with and I was right. By doing a little research I learned that butter is used more often than oil and that many stews start with purple onion, tomato, and jalapenos. Cottage cheese might be the closest thing we have to Ethiopian cheese (lab) but I like the salty bite Cotija adds to this taco. These tacos are pretty spicy so you may want to experiment with amounts of Berberé and jalapeño. NOTE: La Tortilla Factory’s Hand Made Style Corn Tortillas (Corn & Flour mix) work best. You can make your own Berberé mix or find at Amazon.com and a few other on-line sources. If you live in the SF Bay Area Draeger's Market sells it.

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