Aeagle.209
net.cooks
utcsrgv!utzoo!decvax!ucbvax!ihnss!eagle!cw
Thu Feb 11 22:44:44 1982
Tacos
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1 lb hamburger
1 doz fresh corn tortillas
cooking oil
salt and pepper
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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.
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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-
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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.
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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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