First disclaimer: I am from West Texas, and use that regional variant of taco. A taco is a corn tortilla folded in half after being fried in oil.
What people in San Antonio call a "taco" is what i call a burrito (a flour tortilla rolled with filling inside).
Now that's outta the way, heres how you do it:
- Start fairly early with a few cups beef broth in a sauce pan. Bring it to a slow simmer and throw in your chiles. I use 2 Ancho's, 2 Cascavels,
and 2 New Mexico chile's usually. But any chile's work...you just want that flavor. Remove all the seed and the "pulp" tht attaches the seeds. that
gets rid of your heat and makes it edible for the average person. Also throw in a head of garlic (peeled) and 1 medium onion and simmer until the
liquid reduces to a half cup. Put the mix in a blender and blend until smooth. VOILA....enchilada sauce (or chile sauce....its a base for 90% of
- brown 3 lbs of hamburger meat. Salt the meat, and add garlic if you like. Once its browned, drain and return to the pan
- add in 1/2c beef broth and bring to a simmer. Stir in your chile sauce and return to a simmer. Let simmer until the liquid has cooked away (maybe
20 minutes). Your meat will be left very soft and full of chile flavor. Leave it on a low heat while you make your taco shells
- while the meat is browning take 1 roma tomato, 1 jalapeno (seeded), and equal part onion, and about a tablespoon of fresh minced garlic. Salt to
taste, give it a good stir, then squeeze the juice of 1/2 lime over it. Refrigerate until you are ready to eat. This is "pico de gallo", and is a
simple pleasure that anyone can make quickly.
- cut up 2 avocados and place into a bowl. add in about 1/4c of the pico de gallo and mash the avocado down until its fairly creamy. Squeeze the
juice of the other half of lime over it, salt to taste, then stir around. The lime will keep it from browning and add flavor. Refrigerate until you
- Pour oil about 3/4" deep into your skillet and bring to medium high heat. Throw a corn tortilla into the oil and let it fry for about 45 seconds,
then fold in half. Let it continue to go until it starts to get slitghtly crispy on the edge, then flip. Hold the tortilla open just a bit so you
have an easy to fill pocket. Once done, place on a paper towel to drain, and move to the next one. Once the oil gets below 1/4", add more and bring
it back up to heat.
- Use freshly grated colby cheese on your tacos when you start building them. Meat first, then cheese, then guacamole and sour cream, then pico de
gallo. You might need to heat the tacos after the meat/cheese to melt the cheese ust a bit. 15 seconds in the microwave is perfect for 4 tacos
usually...just get the protein hot enough to melt the cheese.
If you want more authentic, we can talk about using a comal to grind down corn and make the tortillas fresh....but I doubt anyone wants all of that.
Store bought corn tortillas work just fine (although store bought flour tortillas are the devil).
edit on 8/2/2015 by bigfatfurrytexan
because: (no reason given)