Ground Beef Filling
12 corn tortillas
Prepare Ground Beef Filling and keep warm.
Pour oil to a depth of 1/2 inch into a wide frying pan and heat to
350F on a deep-frying thermometer. When oil is hot, add a tortilla
and cook until soft (about 10 seconds). Using tongs, fold in half;
hold slightly open and continue to cook, turning once, until crisp
(about 1 more minute). Repeat for remaining tortillas, adding more
oil sa necessary. Drain on paper towels.
Spoon 2 to 3 tablespoons of the filling into each taco shell.
Offer garnishes to spoon on individual servings.
Ground Beef Filling. Crumble 1 pound lean ground beef (I use ground
turkey) into a wide-frying pan over medium-high heat. Add 1
medium-sized onion, chopped, and 2 cloves (or more) of chopped
garlic. Cook, stirring often, until meat is browned and vegetables
are soft (about 10 minutes). Pour off fat.
Stir in 1 1/2 teaspoons chili powder, 1/2 teaspoon paprika, 1
teaspoon ground cumin, 1/2 cup Mild Chile Sauce or canned tomato
sauce and 2 teaspoons Worcestershire. Simmer until thickened (about
Garnishes. Choose from the following: 2 or 3 ripe tomatoes, diced,
shredded Cheddar cheese, shredded lettuce, 1 avocado, diced, sour
cream and salsa.
Mild Chile Sauce
3 1/2 pounds tomatoes, cored adn quartered
2 Anaheim chiles, stemmed and seeded
1 large onion, quartered
1 clove garlic
3/4 cup sugar
1 tablespoon salt
1 1/2 cups cider vinegar
3/4 teaspoon each grund cinnamon and cloves
1/2 teaspoon ground ginger
In a blender or food processor, whirl tomatoes, chiles, onion and
garlic in batches until pureed. Pour into a 4 qurt pan and stir
in sugar, salt, vinegar, cinnamon, cloves and ginger.
Simmer over low heat, stirring often, until thickend and reduced
to 1 quart (about 1 1/2 hours).