Aeagle.209 net.cooks utcsrgv!utzoo!decvax!ucbvax!ihnss!eagle!cw Thu Feb 11 22:44:44 1982 Tacos &dBT&d@&dBa&d@&dBc&d@&dBo&d@&dBs&d@ &dBI&d@&dBn&d@&dBg&d@&dBr&d@&dBe&d@&dBd&d@&dBi&d@&dBe&d@&dBn&d@&dBt&d@&dBs&d@ 1 lb hamburger 1 doz fresh corn tortillas cooking oil salt and pepper &dBM&d@&dBe&d@&dBt&d@&dBh&d@&dBo&d@&dBd&d@ In a 7-inch cast iron fry pan, heat about 1/2 inch of cooking oil. Simultaneously, crumble the hamburger into a skillet, salt and pepper to taste, and begin frying. As the meat fries, drain the grease several times. When it is browned completely, turn the heat down very low and hold. The oil should come to just under smoking temperature over medium-high heat. One at a time, take a tortilla and slip it flat into the oil. Using a pair of metal kitchen tongs, immediately fold the tortilla in half. Turn it back and forth in the oil for 5-15 seconds until the cooked tortilla holds its shape reasonably; however, do not cook the tortilla absolutely crisp and stiff. This takes a little practice, but the hotter the oil (below smoking), the easier it is and the dryer the tortillas. Put the cooked tortilla on a plate lined with paper towels to drain. For two people, when four tortillas have been cooked, turn the oil down low and fill each tortilla with about 2-3 tablespoons of meat. Serve immediately. Notice that this is an informal meal and to have the tacos hot, you will have to cook more while eating. Make sure to turn the oil back up and bring close to smoking again before cooking another tortilla. &dBI&d@&dBn&d@&dBg&d@&dBr&d@&dBe&d@&dBd&d@&dBi&d@&dBe&d@&dBn&d@&dBt&d@&dBs&d@ &dBf&d@&dBo&d@&dBr&d@ &dBG&d@&dBa&d@&dBr&d@&dBn&d@&dBi&d@&dBs&d@&dBh&d@&dBe&d@&dBs&d@ Mexican hot sauce sour cream grated Monterey jack cheese grated sharp cheddar cheese chopped onions finely chopped lettuce and tomatos chopped or whole chile peppers chopped black olives refried beans (&dBrefritos&d@) -1- &dBM&d@&dBe&d@&dBt&d@&dBh&d@&dBo&d@&dBd&d@ The garnishes should be on the table in finger bowls for all to use. Guests assemble their own tacos. The sour cream may come as a surprise, but a dollop on top of everything else is a cooling contrast to any hot flavors. My standard taco is hot sauce, cheese, onions, lettuce and tomatos, and sour cream. Guests should be encouraged to use their fingers. &dBN&d@&dBo&d@&dBt&d@&dBe&d@&dBs&d@ Tacos can be thrown together quickly for almost any size group. Only a little slicing and grating is required and cooking is very fast. If many are to be served, cooking will probably be continuous; make it part of the fun since tacos held in a warm oven are not nearly as good. This recipe serves between two and three adults, depending on hunger. Boned chicken or turkey bits make good tacos too, especially if lightly dusted with chili powder while the meat is heated in a lightly oiled pan. Either cold beer or sangria makes a good beverage and no other side dish is necessary since tacos are a meal in themselves. -2- ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.