Tacos


Cuisine: Mexican

Category: meat

Servings: 1

Ingredients:

1lb Ground Beef (preferably not lean)
2T Butter
3-4 Taco Shells (corn, uncooked)
Vegetable Oil
6 cloves garlic
1t fresh ground black pepper
1/2 Dry or Fresh Habanero Pepper
Lettuce
Sharp Chedder Cheese
Diced Onions
Diced Tomators
Hot Sauce


Instructions:

Heat oil preferably in a cast iron skillet about .5" deep to 350 degrees.

While oil is heating, heat another skillet (preferably cast iron) on medium high. Crush six garlic cloves per pound of meat. If using fresh habanero peppers, mince about 1/2 of a habenero pepper per pound of beef When meat skillet is hot, add butter per pound of beef to pan and then crumble cround beef over the top. Add garlic over beef and the habenero pepper. Stir this occasionally while perparing rest of dish until meat is cooked.

Mince onions (and tomatos). Grate cheese. Chop lettuce. Amounts are dependant on how much you like per taco.

The oil should now be hot. Using tongs, drop uncooked taco shells into oil and spin for a few seconds. First they will get slightly limp and then will begin to start to set up. Once they begin to set up, form into taco shells. You'll have to hold one edge up until the bottom half cooks. Then flip over and cook the other side. You may have large bubbles occur in the shell which may make it difficult to form. They still taste good. After cooked (no more then 90 seconds per taco shell), remove from oil and drain on paper towel.

After shells cooked, move appropriate amount of meat into a bowl (1lb will be far more than is needed for 3-4 tacos, the unused can be put into refrigerator and used the next day). 1lb usually is enough for 10 tacos.

To assemble tacos (room for much debate here), place 2-3T of meat in bottom of shell, followed by lettuce, onion, cheese (and optionally tomator) . Top with hot sauce.