Text 16206, 84 rader
Skriven 2014-08-25 06:40:50 av Dave Drum (1:261/38)
Ärende: Chile 7373
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tex-Mex Style Tacos
 Categories: Beef, Cheese, Chilies, Vegetables
      Yield: 12 Tacos

      2 lb Ground beef
      1 md Onion; chopped fine
    1/2 ts Salt
      4 tb Chile spice mix; more to
           - taste
           Oil
     12    Corn tortillas
    1/2 lb Sharp Cheddar; 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" of 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.

  FROM: Pamela McGarvey

  Uncle Dirty Dave's Archives

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... Man does not live by bread alone, even pre-sliced bread. - D. W. Bogan

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)