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-

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