Monday, April 21, 2014
It's taco time, WOOHOO! I've always had fondness for tacos, but only with a crunchy taco shell. I absolutely hate the yucky store-bought dried out tortillas. However, they are taken to a completely new level if they are fresh and/or homemade.
I was a bit nervous to make these at first... Frying pans don't exactly like me very much. I have a bad habit of destroying eggs and pancakes whenever I attempt to make them. However, after carefully following the directions, I made one of the best tacos, ever.
First, imagine a normal, fairly desent taco. Now imagine one in which the tortilla has been fried, in oil. Yeah, it's about 10X as good!
According to my grandmother, who I got the recipe from, she was taught how to make these tacos by a Mexican woman in Arizona. If that is not incentive enough to make these, I don't know what is!
Yield: About 8 taco shells
Prep: 20 min
Cook: 10 min
Ready In: 30 min
2 cups flour
1 teaspoon salt
3 tablespoons vegetable oil
3/4 cup boiling water
Vegetable Oil (or olive oil), for greasing pan
Hamburger or chicken, cooked
Taco Sauce, or Salsa
Combine salt and flour. Add water and oil. Mix until well combined. Roll into 8 balls. Set aside for 15 minutes on waxed paper.
Roll dough into large circles, about 7 inches across. Cook in a vegetable oil greased frying pan until well done, but not brown.
For Taco Assembly:
This part is optional, but recommended.
Taking a tortilla shell, place meat into the center, and fold shell in half. Fry in vegetable oil on each side until light brown. Add other toppings, cheese, lettuce, tomato, salsa, and sour cream as desired. Enjoy!