Sunday, February 03, 2013

My Taco Recipe

Use a Large frying pan at least three inches deep, filled with at least 2 inches of vegetable oil. Turn on medium and let get hot. 

 Take a hand full (small hand full) of hamburger and smash it on one half of the corn tortilla. (read directions for hamburger preparation on the bottom of this page)

I use both white corn and yellow corn tortillas. It really doesn't matter which ones you use. 

You will need a plate with a paper towel to put the tacos on after they are done frying. 

 Set the tortilla with the hamburger on it gently down in the hot oil. When the tortilla starts getting soft, (About 10 seconds) gently take a spatula and flip the half of the tortilla that's bare over the hamburger, so you now have a taco shell with the hamburger inside. 

Deep fry each side for approx. 3 minutes or until each side is crispy and hamburger is done. I usually fry three at a time in the pan, but don't overcrowd the tacos.

Before taking the tacos out, turn upside down with your spatula and let any oil drip out for a few seconds before putting onto your paper plate. 

For inside the taco I like... Diced Tomatoes and shredded lettuce. 

Homemade guacamole and shredded cheddar cheese. You can also add  homemade salsa (recipe at the bottom of this page) sour cream, and black olives. 

Tacos will be hot, let sit for at least a minute before trying to handle. This will also let some of the oil drip onto the paper towel. 

Directions for preparing the hamburger...

 2lbs of hamburger. Do Not get the leanest hamburger you can find, it won't have the right taste, get hamburger with at least 20% fat. Take hamburger out of the package and mix with some salt, pepper and onion powder.

Homemade Salsa Recipe:

4 large tomatoes diced small
1 1/2 large white onions diced small
One bunch of cilantro diced small (about 1 cup)
Juice from 2 lemons
Salt to taste

 Mix all ingredients together and let sit overnight in container in the fridge. You can eat it right after it's been made but for more flavorful Salsa, make 2 days ahead of time and let it sit in an air tight container in the refrigerator.