Okay, so today's recipe is from my Momma, Weci (pronounced wee' see, short for Louise). She and my Dad met at a Mexican restaurant called Famous Taco in Michigan where she learned how to make her own tortilla chips, nachos, tacos, burritos etc.. This was a staple in my home growing up and is still a staple in my own home. My kids love them! Which is great :) I usually serve them with Knorr Spanish Rice.
Tacos
1lb. ground beef
1 small onion, diced
2 cloves garlic, minced or pressed
2 T. chili powder
1 1/2 tsp. cumin
salt and pepper to taste
vegetable oil
corn tortillas
1. Begin by browning ground beef and sauteing onion and garlic. Next add spices. Continue browning until cooked through.
2. Drain. Next, in a skillet add vegetable oil to about 1/2 an inch deep and heat over med-med/high heat.
4. Use tongs to press tortilla down in the hot oil for a few seconds..and by a few I mean like 2 or 3 depending on how hot the oil is.
5. Using tongs, fold tortilla in half pressing down to make sure the inside is cooked. Flip over to the other side. This process is about 20- 30 seconds. You don't want to cook too long because if it's too crispy the shell will just crack in the middle when you bite into it. You don't want to cook these as long you cook a tortilla chip. It will take practice but is not difficult. You want them to have crunch but still be tender. My mom is the best at these! Sometimes I get it right, but no matter what, they are delicious.
6. Here are the finished taco shells! Aren't they pretty :)
7. Now, let's build us some tacos! Here's a tip I use: put the sour cream on first..it acts like a glue for the meat and you get sour cream in every bite!
1 small onion, diced
2 cloves garlic, minced or pressed
2 T. chili powder
1 1/2 tsp. cumin
salt and pepper to taste
vegetable oil
corn tortillas
1. Begin by browning ground beef and sauteing onion and garlic. Next add spices. Continue browning until cooked through.
2. Drain. Next, in a skillet add vegetable oil to about 1/2 an inch deep and heat over med-med/high heat.
3. When the oil bubbles like this around a wooden spoon handle then the oil is ready. Be careful not to heat the oil too hot. Remember, this process is very quick. Insert corn tortilla into hot oil.
4. Use tongs to press tortilla down in the hot oil for a few seconds..and by a few I mean like 2 or 3 depending on how hot the oil is.
5. Using tongs, fold tortilla in half pressing down to make sure the inside is cooked. Flip over to the other side. This process is about 20- 30 seconds. You don't want to cook too long because if it's too crispy the shell will just crack in the middle when you bite into it. You don't want to cook these as long you cook a tortilla chip. It will take practice but is not difficult. You want them to have crunch but still be tender. My mom is the best at these! Sometimes I get it right, but no matter what, they are delicious.
6. Here are the finished taco shells! Aren't they pretty :)
7. Now, let's build us some tacos! Here's a tip I use: put the sour cream on first..it acts like a glue for the meat and you get sour cream in every bite!
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