See Also: Cooking Club · Meat Dishes · Mexico · Side Dishes
Tacos Traditional Californian
From Dorothy McNett's recipes at www.dorothymcnett.com.
2 tablespoons lard or oil
1 pound lean ground beef
1/2 onion, chopped
4 cloves garlic, minced
1 tomato, chopped finely
1/4 teaspoon ground cumin
1/2 teaspoon fine sea salt
pinch of chili powder or paprika
oil for deep frying
12 corn tortillas
shredded iceberg lettuce
1 1/2 cups shredded Cheddar or Jack cheese
red or green chile salsa
Heat lard or oil in large frying pan. Add crumbled meat, onions, and garlic. Cook and stir to break up the meat. Add chopped tomato, cumin, salt, and chili powder. Bring to a boil, cover. Simmer gently 30-40 minutes.
Set aside. To fix taco shells, pour enough oil into a heavy bottomed pan or wok to at least 1 inch in depth. Heat to 375 degrees. Soften tortillas by placing between dampened paper towels and heating in microwave 30 seconds. Fold soft tortillas in half and holding with tongs, place one at a time in the oil. Fry, keeping them open. (great to use a taco tongs!) Fry until crisp and lightly browned. Place on paper towels. Keep shells warm in 200 degree oven until ready to assemble.
To assemble, fill fried taco shells with meat mixture, then pile on the lettuce, cheese, salsa, and sour cream. Perhaps black olives, chopped tomatoes...
Recipe created 2000-07-18.
© 1996-2013 Dorothy McNett. All Rights Reserved.