It's so much fun to set up this "choose your own ingredients" meal for company and watch the choices and how they build their own tacos. As for the taco shells, you can make it easier on yourself by simply serving soft shells by heating the corn tortillas in a microwave tortilla warmer instead of frying them ahead in oil.
Here's a list of my favorite taco ingredients to prepare and set out. The bonus is that any leftovers can be used to make your own personal "build your own taco salads" the next day including crumbling any leftover chips into it.
Set everything out and let the fun begin!
Besides the taco ingredients I make corn tortilla chips by deep frying them instead of serving store bought and make a simple guacamole and con queso for an alternative dipping sauce other than just salsa. Oh, and black olives on the side to help cut the heat for the jalapeno lovers ;-)
By Deeli from Richland, WA
We love tacos, the kids can add their own toppings so it satisfies everyone.
I just love 'tacos' filled to the brim with everything I love the most!
Easy to put together. Great fundraiser for outdoor event. Fry ground meat in a large skillet. When meat is browned, add taco seasoning mix and water or broth.
I warm the corn tortillas with a small amount of butter on each side. Fill them with the meat, bean mixture add the cheese and now I add black olives and chopped tomatoes, lettuce, onion, or whatever you like...
Use a waffle maker to create this taco like omelette. If you add cheese to the maker first you can even enjoy a nice crunch without the tortilla. Add your favorite fillings, fold, and enjoy.
Try these taco shells made from just cheddar cheese instead of carb loaded tortillas. They are crispy and chewy. This page contains recipes for cheddar cheese taco shells.
Cold tacos are simple, quick and nice in hot weather or a quick snack, brunch or lunch.
Traveling some years ago in South Dakota we stopped at a small town tavern. Their special was a deep fried type of taco. Anyone have a recipe to make a deep fried taco?
I found this recipe on www.recipezaar.com. I hope this helps!
Jack-in-the-Box Tacos
Ingredients
1 lb ground beef
1/2 cup refried bean
1/4 teaspoon salt
PS I am originally from Arthur, IL - I am now a Yankee Transplant in Mississippi! :)
Sounds like your talking about chimichangas, they are prepared that way, too, filled with chicken or beef.
I too am from the Champaign, Illinois area.
I got a recipe from this site for baked chimichangas. I've made them several times over. Yummy! It was originally from Connie from Oden, Arkansas.
The deep fried tacos are made with a flour tortilla . Put your meat mixture in a soft tortilla then secure closed with a toothpick. Make sure your oil is really hot before frying or they will come out grose and soggy.
After tortilla is nice and crispy remove toothpick and add your cheese lettus and tomatoes and sauce.
When I lived in Florida for a year I was shocked at the unavailabilty of a lot of different mexican food items.
Maybe this is what you are looking for. Its kinda long but it came from "Champions" "Favorite Foods of Indy Car Racing" (bought of course at the Speedway) and are called Super Sullivan Tacos. I will try to simplify.
1 3-lb can Crisco
12 corn tortillas
2 lbs ground beef
Salt, pepper, garlic powder, Accent
Prepared toppings (lettuce, tomatoes, cheese, etc..)
Heat Crisco in a 12" cast iron pan to "frying temp". When melted, add 1/2 tsp each salt, pepper, and garlic powder. Stir to mix well. Press a piece of beef about twice the size of a golf ball on half of each tortilla and press to 3/16" or 1/4" thick. Sprinkle each with salt, pepper, Accent and garlic powder to taste.
Fold each in a U shape and cook (hold in oil for 10 seconds to make shape then lay on side till crisp. (Can do more than one at a time.) Flip and cook other side till done (timing depends...) Drain standing up in a loaf pan lined with paper towels. Be careful when loading with toppings as to not break shells.
The best part? After cooking, cool and pour Crisco back into the container, refrigerate, and reuse next Taco dinner. The author says their Crisco was 4 years old and they give parts away as Taco Starter. Just add a little Crisco each time and the flavor gets better and better.
Side note - I tried it and it was really good, over the years I forgot about this recipe, and thank you for reminding me. I think tomorrow night may have to be a Taco Night!
Combine first 3 ingredients with 1/2 teaspoon salt in bowl, mixing well. Knead on floured board until smooth. Divide into portions and roll out individual fry breads. Fry in hot deep oil until brown. Saute' onions in 1/4 cup oil in skillet.
Traditional chorizo originated in Spain and Portugal and is a pork sausage seasoned with paprika. Some current versions are significantly more spicy than the original sausages. Use a spicy chorizo blend when making tacos instead of ground beef.
A simple, quick meal can be rolled up in a soft taco with precooked chicken and many ingredients you probably have at home. This page contains an easy soft tacos recipe.
