---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEX-MEX STYLE TACOS
  Categories: Meats, Tex-mex, Usenet
       Yield: 12 tacos
  
       2 lb Ground beef,
            -extra-lean
       1 md Onion, chopped fine
     1/2 ts Salt
       4 tb Chile powder
            -(or more to taste)
            Vegetable oil
      12    Corn tortillas (the
            -thinner the better)
     1/2 lb Cheddar cheese,
            -sharp, grated
       1 lg Tomato, chopped
       3 c  Shredded lettuce
  
   Brown the ground beef and chopped onion in a large
   skillet.  There should be enough fat in the beef to
   eliminate any need for extra oil and also to saute the
   onions at the same time. While you are browning the
   beef (it should be completely cooked with no pink or
   red color left), be sure to break it up so that it is
   granular in texture, as opposed to chunky, when
   completely browned. Onions should be limp and
   translucent but not brown.
   
   Drain off as much fat as possible.  Add salt and
   chile powder and continue to saute until the chile is
   completely incorporated into the meat mixture. Cover
   skillet and leave on extremely low heat, just enough
   to keep the meat hot.
   
   Put about 1/2 inch of vegetable oil in a small
   skillet, and heat it.  Test the oil for proper
   temperature by putting in a small piece of tortilla.
   When the oil reaches the temperature where it
   immediately begins to bubble frantically over the
   tortilla as soon as it is put in the oil and the
   tortilla piece becomes crisp quite quickly, you are
   ready to cook the taco shells.  This is important
   because there is nothing worse than a soggy taco shell
   (which results from the oil not being hot enough).
   
   Using tongs, put the tortillas in the oil, one at a
   time,  and cook for 30-60 seconds until the underside
   just starts to become crisp. With the tongs, turn the
   tortilla over and, using a spatula, bend in half to
   form the shell. Cook each side of the bent tortilla
   until crisp, about 30-45 seconds per side. Remove the
   shell from the oil and drain on a newspaper-covered
   cookie sheet. The cooked shells can be kept warm in
   the oven at very low heat.
   
   To assemble, fill each shell about 2/3s full of the
   meat and top with cheese, tomato and lettuce. We like
   to add extra zap with a shot of Tabasco sauce.
   
   NOTES:
   
   *  San Antonio, Texas style tacos -- My dad is from
   east Texas and my mom from southern Oklahoma, but they
   developed their definition of Tex-Mex from several
   years in San Antonio. Since they now live in D.C.,
   they feel extremely deprived, none of the chain
   restaurants come anywhere near the taste they
   developed in San Antonio.
   
   Tex-Mex cooking is based on peasant-style dishes from
   the areas of Mexico bordering Texas.  The primary
   ingredients of Tex-Mex cooking are corn tortillas (the
   thinner the better), ground beef, pinto beans and hot
   chile powder, sharp Cheddar cheese and onions.  Yield:
   1 dozen tacos.
   
   *  Don't try to use instant onion in this recipe.  In
   San Antonio, people consider that the best chile
   powder is Gebhardt’s or Eagle Brand.
   
   : Difficulty:  easy.
   : Time:  20 minutes.
   : Precision:  measure the spices.
   
   : Pamela McGarvey
   : UCLA Comprehensive Epilepsy Program
   : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
   
   : Copyright (C) 1986 USENET Community Trust
  
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