Tex-Mex Style Tacos

* Exported from MasterCook II *

Tex-Mex Style Tacos

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lb Ground Beef -- extra-lean
1 Med Onion -- chopped fine
1/2 Tsp Salt
4 Tbsp Chile Powder -- (or more to taste)
Vegetable Oil
12 Corn Tortillas (The Thinner The Better)
1/2 Lb Sharp Cheddar Cheese -- grated
1 Lg Tomato -- chopped
3 C Shredded Lettuce

Brown the ground beef and chopped onion in a large skillet. There should
be enough fat in the beef to eliminate any need for extra oil and also
to saute the onions at the same time. While you are browning the beef
(it should be completely cooked with no pink or red color left), be sure
to break it up so that it is granular in texture, as opposed to chunky,
when completely browned. Onions should be limp and translucent but not
brown.

Drain off as much fat as possible. Add salt and chile powder and
continue to saute until the chile is completely incorporated into the
meat mixture.
Cover skillet and leave on extremely low heat, just enough to keep the
meat hot.

Put about 1/2 inch of vegetable oil in a small skillet, and heat it.
Test the oil for proper temperature by putting in a small piece of
tortilla.
When the oil reaches the temperature where it immediately begins to
bubble frantically over the tortilla as soon as it is put in the oil and
the tortilla piece becomes crisp quite quickly, you are ready to cook
the taco shells. This is important because there is nothing worse than
a soggy taco shell (which results from the oil not being hot enough).

Using tongs, put the tortillas in the oil, one at a time, and cook for
30-60 seconds until the underside just starts to become crisp. With the
tongs, turn the tortilla over and, using a spatula, bend in half to form
the shell. Cook each side of the bent tortilla until crisp, about 30-45
seconds per side. Remove the shell from the oil and drain on a
newspaper-covered cookie sheet. The cooked shells can be kept warm in
the oven at very low heat.

To assemble, fill each shell about 2/3s full of the meat and top with
cheese, tomato and lettuce. We like to add extra zap with a shot of
Tabasco sauce.

NOTES:

* San Antonio, Texas style tacos -- My dad is from east Texas and my
mom from southern Oklahoma, but they developed their definition of
Tex-Mex from several years in San Antonio. Since they now live in D.C.,
they feel extremely deprived, none of the chain restaurants come
anywhere near the taste they developed in San Antonio.

Tex-Mex cooking is based on peasant-style dishes from the areas of
Mexico bordering Texas. The primary ingredients of Tex-Mex cooking are
corn tortillas (the thinner the better), ground beef, pinto beans and
hot chile powder, sharp Cheddar cheese and onions. Yield: 1 dozen
tacos.

* Don't try to use instant onion in this recipe. In San Antonio,
people consider that the best chile powder is Gebhardt's or Eagle Brand.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

: Pamela McGarvey : UCLA Comprehensive Epilepsy Program :
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: Copyright (C) 1986 USENET Community Trust

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