BEEF TACOS

My neighbor,  Margo taught me her method for cooking her authentic delicious tacos. Margo and her mom have a Mexican catering business, Lopez Concessions , so she knows what she’s doing. She uses ground beef but, i put a little twist by using shredded beef. The end result is a slightly crispy - but still flexible tortilla- that you fill up with your favorite toppings- and when they are cooked at the right temperature- they are amazingly not greasy. The corn oil can be strained and refrigerated and used several times.  These are really worth the effort!

flour tortillas- on the thin side- that have been slightly warmed- so they don’t tear when inserting the toothpicks

warm meat filling

shredded lettuce                                                   

shredded jack/cheddar cheese

diced onions

chopped tomatoes- when in season

sour cream

salsa

corn oil for frying- about 3 inches deep in a heavy pan

flat toothpicks

1. 1. Place about 3 T of the meat filling in the center of a tortilla
   

2. 2. Secure with 3 toothpicks on the sides and top as in the photo

3.Cook in hot corn oil- 375 degrees for about 10 seconds- carefully turn and cook for another 10 seconds. I sacrifice part of a tortilla first to test the oil- it should have an even sizzle  but not turn the tortilla  too brown. Lift out with tongs and hold them at an angle to drain any oil onto paper towels.  Place on a platter lined with clean paper towels. Repeat until all the filling is used up.

http://www.happyinthekitchen.com/

http://web.mac.com/marciaskitchen/Site/Slow_Cooked_Shredded_Beef.html

4.  Remove toothpicks- pry open the tortilla and fill with your favorite fillings- eat em while they are warm.