Monday, February 18, 2013

Tex-Mex Tacos

Tex-Mex Tacos
This recipe calls for pre-made taco shells.  If you want, you can fry your own corn tortillas with the meat mixture inside.  Make sure and drain them on a paper towel, before filling them with the toppings.  My friend, Western author Bob “Boze” Bell, fries his tacos, holding the tortilla closed with an old pair of pliers!  I think the reason we never get poisoned from this practice has something to do with the amount of tequila we consume while cooking!

1 Tbl vegetable oil
1 small white onion, chopped fine
3 cloves garlic
4 Roma tomatoes, diced
2 Lb. Ground beef
1 Lb. Ground pork
1 large bunch cilantro, rinsed and chopped
Salt and pepper to taste
12 taco shells

 Shredded lettuce, finely chopped white onion, avocado slices, salsa, tomato, and cheddar cheese,
Sauté the onion, garlic, and tomatoes in a skillet until onions are soft. Then add the beef and pork and continue cooking until the meat is done. Remove from heat.  Add the cilantro and season to taste.  Assemble the tacos meat first then toppings in the order they are listed.  And add Beer… to drink… lots of beer!
Makes 12 tacos

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