OK I see there is a lot of taco bashing going on around here... I just
realized that there is something to this taco bending slogan.

I have posted on numerous occasions my favorite taco filling which is a
can of South American Canned Beef found in any grocery store, one peeled
and boiled or baked potato mashed into the meat and gravy, Garlic, Onion
Powder and a few heaping teaspoons of my favorite chili powder Santa
Cruz from Southern Arizona.

I used to fill the tacos in wet fried corn tortillas like you would do
for enchiladas and then fill them with meat and fold them over to fry
them directly in the oil.

Then I found that if you just fry the tortillas flat on both sides till
they become slightly browned you can "bend" the crisp shell around the
meat filling and allows you to fill the tacos with more goodies like
lettuce, pico or my wet lettuce that I enjoy.

Kids love em, and so do the girlfriends... "better than sex" so I must
be terrible in bed.

The wet lettuce is a mixture of shredded romaine, shredded mustard
green, cilantro and tossed with a olive oil and vinegar mix and a dash
of seasoned salt.

"Sonoran Dude" > wrote in message
. ..
> OK I see there is a lot of taco bashing going on around here... I just
> realized that there is something to this taco bending slogan.
>
> I have posted on numerous occasions my favorite taco filling which is a
> can of South American Canned Beef found in any grocery store, one peeled
> and boiled or baked potato mashed into the meat and gravy, Garlic, Onion
> Powder and a few heaping teaspoons of my favorite chili powder Santa
> Cruz from Southern Arizona.
>
> I used to fill the tacos in wet fried corn tortillas like you would do
> for enchiladas and then fill them with meat and fold them over to fry
> them directly in the oil.
>
> Then I found that if you just fry the tortillas flat on both sides till
> they become slightly browned you can "bend" the crisp shell around the
> meat filling and allows you to fill the tacos with more goodies like
> lettuce, pico or my wet lettuce that I enjoy.
>
> Kids love em, and so do the girlfriends... "better than sex" so I must
> be terrible in bed.
>
> The wet lettuce is a mixture of shredded romaine, shredded mustard
> green, cilantro and tossed with a olive oil and vinegar mix and a dash
> of seasoned salt.

Let's take a look at the legend which supposedly was the very first taco
ever made in the world. We know tortillas and many foods were the mainstay
of Amerindian culture going back four to six thousand years. But a taco
became a taco when Cortez landed in Veracruz with his conquering army and
was offered a piece of steamed deer meat held by a bone. He saw those flat
round maize things nearby, grabbed one, not too hot, and holding it in one
hand placed the meat in such a manner that he could pinch off a handful of
meat in the tortilla to which he added a bit of salsa. And that, ladies and
gentlemen, is the origin of a taco. In today's Mexico the Taquiza is
becoming the favorite of all places for family fun and frolicking. At a
Taquiza shop you will se tacos al pastor (the pyramid shaped slices of pork
and red marinate), tacos al carbon (grilled flank steak, marinated), tacos
de carnitas (deep fried huge chunks of pork and pinched into lengths
approximating the diameter of the tortilla), tacos de cabeza (head meat from
cheekbone to tongue) tacos de cesos (brains), and a dozen other fillings
such as huitlacoghe, ant eggs, grasshoppers, cactus worms and the like.
Stuff you will never see across the US border. All kinds of salsas, salsa
verde, salsa casera, salsa borracha, guacamole, chipotle and on and on and
on. No real Mexican food except for mole is made picante (hot). The eater is
responsible for dosing their food with whatever salsa is on the table from
raw habanero to simple cilantro, onion and tomato chopped up.

Now don't get me wrong. I'm not being critical of your idea of the perfect
taco. Sounds good to me! I like a potato taco once in a while. They are
great! (Sold 3 for a dollar at the Toltec ruins in Tula by local indian
maidens wrapped in their rebosos, from baskets filled with steaming tacos).

I'm just suggesting that from it's humble origin of just holding a hot piece
of meat in one's hand it has evolved into a whole culinary adventure.

Just like the sandwich and the Earl of Sandwich who did the same thing, only
with a slice of bread instead of a tortilla.

Wayne

Sonoran Dude wrote:
> OK I see there is a lot of taco bashing going on around here... I just
> realized that there is something to this taco bending slogan.
>
> I have posted on numerous occasions my favorite taco filling which is a
> can of South American Canned Beef found in any grocery store, one peeled
> and boiled or baked potato mashed into the meat and gravy, Garlic, Onion
> Powder and a few heaping teaspoons of my favorite chili powder Santa
> Cruz from Southern Arizona.
>
> I used to fill the tacos in wet fried corn tortillas like you would do
> for enchiladas and then fill them with meat and fold them over to fry
> them directly in the oil.
>
> Then I found that if you just fry the tortillas flat on both sides till
> they become slightly browned you can "bend" the crisp shell around the
> meat filling and allows you to fill the tacos with more goodies like
> lettuce, pico or my wet lettuce that I enjoy.

>Chili Chick writes...

Ok, my favorite tacos... Born and raised in Chicago with family in
Texas... so this is Tex-Mex, the way my grandmother, my momma used to
make and my kids make now...
I brown my ground beef, chicken, or whatever meat you like even
leftover, once browned I drain the grease from the ground beef and
rinse off with hot water the excess grease add back into skillet, a
small amount of grease ok in the pan, add chopped onions (if you like)
fresh garlic chopped once browned I add enough water to almost cover
the meat, then add Cumin, chili powder, salt and pepper to taste. Let
that boil down, it's done when all liquid is gone. Stiring
occasionally so it doesn't burn. Usually takes about 1/2 hour or so
depending on how much water you use.
While that's cooking I make some rice...
Long grain rice will work... add some oil to your pan add enough rice
to cover the bottom of your pan about 1/4 inch... (we never measure,
sorry) let that brown a nice pretty brown even a little dark brown add
onions, garlic saute with the rice. add the cumin, salt and pepper,
add the other half of the tomato sauce. Stir the rice only once to
mix all spices and tomato sause. bring to boil uncovered, once boiling
lower to med heat and cover leaving a bit for steam release. Resist
the temptation to stir the rice... the more you stir the stickier it
gets. If some of the spices stay on top of the rice stir gently, I
just fold the rice over gently.
Rice is done when all liquid is gone, use spoon to separate the rice in
the middle to see if liquid gone. if so it's done. Rice generally
takes 20n minutes or so...
Now you have both meat and rice going. when 10 minutes or so left
before meat and rice done, time to make your taco shells...
I use a small skillet and add oil any kind will do... let that heat
nice and hot. I use store bought corn tortillas, yellor or white
doesn't matter. When oil hot I drop one tortilla flat in the oil
using 2 forks (my preference, tongs just don't work for me) I let the
tortilla start to fry on one side then flip it it let it fry just a bit
then fold it in half. Depending on if you want a soft or hard shell
leave longer. Don't let tortilla fry itself closed. depending how hot
the oil is you need to work fast. Have a tray with paper towels to
drain the shells upside down... make as many as you need, have you
favorite filler... lettuce, tomato, cheese, mexican fresco cheese,
salsa, onions, sour cream, guacamole or plain avacado etc...
I fill the fried shells with meat then call everyone to fill to
individual liking... I set it out buffet style, works for me...
(p.s. a tostada is a taco shell fried to long and fried flat) add beans
to first layer then add meat etc... build your tostada...

Easy Salsa
5 jalapeno's (the bigger the pepper the hotter)
5 serranos (same applies)
5 tomatillos (medium)
fresh whole roma tomato Generally start out with at least 7-8 tomatoes
(I like roma's because they are meatier and not so wet like regular
tomatoes)

I like to use a large non stick skillet, drizzle some oil in the
skillet add all ingredients
Take off the stems before putting peppers in skillet, peal the skin off
the tomatillos,
let it all roast til the skin is black, it's ok it 1/2 charred and the
other not... once nice and roasted dark add all ingredients in the
blender, mix well... get a bowl big enough for the salsa, add fresh
chopped cilantro if you like mix in with spoon. If too hot (depending
on your heat index) you can either roast more tomato or add some can
tomato. if whole add to blender and mix with the rest of salsa, add
salt and pepper to taste.
Set out with nice fresh chips... quarter left over fresh corn
tortillas fry in left over oil from shells... they fry really quick,
pretty brown color, let drain on Paper Towel add seasoned salt if you
like or regular salt or choose not to add any...
Some Tecate and lime juice... done.
enjoy...
chilichick

Thanks for telling us how you make tacos. I enjoy the Tex-Mex as well
as the authentic Mexican foods. The old family recipes have allot of
love that has been handed down over the years that goes into them and I
can see that in your recipe.

Bravo Chilichick! Fantastico!!!

..

Also remember that tortillas can be used as spoons, fresh (Ok, hot) out
from the comal not fried, cut a 1/4 or half tortilla, take it from the
broad side with your thumb and index finger and you get a spoon that
you can use for beans and anything not too watery. From there to a taco
(fill the tortilla with something) is just a small step.




Wayne Lundberg wrote:
> "Sonoran Dude" > wrote in message
> . ..
> > OK I see there is a lot of taco bashing going on around here... I just
> > realized that there is something to this taco bending slogan.
> >
> > I have posted on numerous occasions my favorite taco filling which is a
> > can of South American Canned Beef found in any grocery store, one peeled
> > and boiled or baked potato mashed into the meat and gravy, Garlic, Onion
> > Powder and a few heaping teaspoons of my favorite chili powder Santa
> > Cruz from Southern Arizona.
> >
> > I used to fill the tacos in wet fried corn tortillas like you would do
> > for enchiladas and then fill them with meat and fold them over to fry
> > them directly in the oil.
> >
> > Then I found that if you just fry the tortillas flat on both sides till
> > they become slightly browned you can "bend" the crisp shell around the
> > meat filling and allows you to fill the tacos with more goodies like
> > lettuce, pico or my wet lettuce that I enjoy.
> >
> > Kids love em, and so do the girlfriends... "better than sex" so I must
> > be terrible in bed.
> >
> > The wet lettuce is a mixture of shredded romaine, shredded mustard
> > green, cilantro and tossed with a olive oil and vinegar mix and a dash
> > of seasoned salt.
>
> Let's take a look at the legend which supposedly was the very first taco
> ever made in the world. We know tortillas and many foods were the mainstay
> of Amerindian culture going back four to six thousand years. But a taco
> became a taco when Cortez landed in Veracruz with his conquering army and
> was offered a piece of steamed deer meat held by a bone. He saw those flat
> round maize things nearby, grabbed one, not too hot, and holding it in one
> hand placed the meat in such a manner that he could pinch off a handful of
> meat in the tortilla to which he added a bit of salsa. And that, ladies and
> gentlemen, is the origin of a taco. In today's Mexico the Taquiza is
> becoming the favorite of all places for family fun and frolicking. At a
> Taquiza shop you will se tacos al pastor (the pyramid shaped slices of pork
> and red marinate), tacos al carbon (grilled flank steak, marinated), tacos
> de carnitas (deep fried huge chunks of pork and pinched into lengths
> approximating the diameter of the tortilla), tacos de cabeza (head meat from
> cheekbone to tongue) tacos de cesos (brains), and a dozen other fillings
> such as huitlacoghe, ant eggs, grasshoppers, cactus worms and the like.
> Stuff you will never see across the US border. All kinds of salsas, salsa
> verde, salsa casera, salsa borracha, guacamole, chipotle and on and on and
> on. No real Mexican food except for mole is made picante (hot). The eater is
> responsible for dosing their food with whatever salsa is on the table from
> raw habanero to simple cilantro, onion and tomato chopped up.
>
> Now don't get me wrong. I'm not being critical of your idea of the perfect
> taco. Sounds good to me! I like a potato taco once in a while. They are
> great! (Sold 3 for a dollar at the Toltec ruins in Tula by local indian
> maidens wrapped in their rebosos, from baskets filled with steaming tacos).
>
> I'm just suggesting that from it's humble origin of just holding a hot piece
> of meat in one's hand it has evolved into a whole culinary adventure.
>
> Just like the sandwich and the Earl of Sandwich who did the same thing, only
> with a slice of bread instead of a tortilla.
>
> Wayne

> wrote in message
ups.com...
> Also remember that tortillas can be used as spoons, fresh (Ok, hot) out
> from the comal not fried, cut a 1/4 or half tortilla, take it from the
> broad side with your thumb and index finger and you get a spoon that
> you can use for beans and anything not too watery. From there to a taco
> (fill the tortilla with something) is just a small step.
>
>
>
Right on! It's so natural for me that I forget just how neat this little
'trick' really is. I simply tear a tortilla in half, then half again, make
the spoon and use it to push food into the other quarter in my right hand,
or into a spoon if utensils are necessary. For eating rice and beans that's
all you need. Tortillas, rice, beans and salsas. Maybe some Tequila or a
beer on the side?

Wayne

Steve Wertz wrote:
> On Sat, 07 Oct 2006 09:52:19 -0700, Sonoran Dude wrote:
>
>> I have posted on numerous occasions my favorite taco filling which is a
>> can of South American Canned Beef found in any grocery store..
>
> Maybe in Phoenix or Brazil, but not where I live.
>
>> Then I found that if you just fry the tortillas flat on both sides till
>> they become slightly browned you can "bend" the crisp shell around the
>> meat filling and allows you to fill the tacos with more goodies like
>> lettuce, pico or my wet lettuce that I enjoy.
>
> When I make fried taco's, I just use two flat tortillas. Then you
> can separate them and fill with other ingredients and eat like a
> sandwich.
>
> It's not the same as using two tostadas. You need to fry the
> raw-ish tortilla with the meat filling, then go from there.
>
> -sw
Try the canned beef Steve... Mixed with potato and all that canned
sodium... it's great

Sonoran Dude wrote:

> Try the canned beef Steve... Mixed with potato and all that canned
> sodium... it's great

Yes, I have eaten tamales in a hole-in-the-wall taqueria that were
apparently made with
Argentine corned beef out of a can. The corned beef has an identifiable
flavor that isn't bad, but isn't quite *authentic* Mexican. (1)

If I could find any Argentine beef at the 99 Cents Only Store, I would
stock up on it for quick taco and tamale fillings.

(1) Whoops. I done gone and typed the "A" word. ;-)