From Minnesota, we travel to New Mexico. These tacos are not terribly spicy. In fact, the taco meat has no spices at all, only oregano. Also, the recipes call for fresh tortillas, not dried tortillas, so the tacos do not stand up. The recipe says, cook five minutes or until crisp. They were not crisp after five minutes, but the cheese was melted, so I took them out.
Cooking the meat was fairly standard, but filling the tacos was something else. The tortillas were dipped in hot melted shortening to soften them. This required a pair of tongs and a certain amount of speed, because if I left the tortillas in the shortening too long, they would become crisp. Tortillas had to be flicked out of the hot shortening, and put in the baking pan, with a glass to prop them up so they didn't flop over. Then I had to fill them, and flick the next one out of the shortening. Flick, fill, spread. Hunt for the tongs. Flick, fill, spread, fry. Hunt for the spoon.
Soon, all nine tacos were filled, and put in the oven. The sauce just required mixing up the ingredients, although I did heat it.
1 pound ground beef
1 small onion finely chopped
1 clove garlic, finely chopped
2 large tomatoes, peeled and chopped
2 teaspoons oregano
9 corn tortillas
2 cups shredded sharp Cheddar cheese
1 small head lettuce finely shredded
1 recipe taco sauce
1. Preheat the oven to 400 degrees.
2. Fry the meat in a skillet until well browned and cooked. Add the onion, garlic, tomatoes and oregeno and cook five minutes longer.
2. Melt shortening to a depth of one-quarter inch in a skillet and heat. Dip the tortillas in the shortening just to soften. Do not allow to become crisp.
4. Fold tortillas in half. Fill with meat mixture and the cheese and place on a baking tray. Heat in the oven five minutes or until crisp. Top with the lettuce and serve with taco sauce.
1 eight ounce can tomato sauce
1 clove garlic, finely chopped.
1/2 teaspoon cider vinegar
1/2 teaspoon oregano
1/2 teaspoon ground cumin
3 teaspoons chili powder
Combine all ingredients.