Categories: Meats, Tex-mex, Usenet 
      Yield: 12 tacos 
  
      2 lb Ground beef, 
           -extra-lean 
      1 md Onion, chopped fine 
    1/2 t  Salt 
      4 T  Chile powder 
           -(or more to taste) 
           Vegetable oil 
     12    Corn tortillas (the 
           -thinner the better) 
    1/2 lb Cheddar cheese, 
           -sharp, grated 
      1 lg Tomato, chopped 
      3 c  Shredded lettuce 
  
  Brown the ground beef and chopped onion in a large skillet.  There should 
  be enough fat in the beef to eliminate any need for extra oil and also to 
  saute the onions at the same time. While you are browning the beef (it 
  should be completely cooked with no pink or red color left), be sure to 
  break it up so that it is granular in texture, as opposed to chunky, when 
  completely browned. Onions should be limp and translucent but not brown. 
   
  Drain off as much fat as possible.  Add salt and  chile powder and continue 
  to saute until the chile is completely incorporated into the meat mixture. 
  Cover skillet and leave on extremely low heat, just enough to keep the meat 
  hot. 
   
  Put about 1/2 inch of vegetable oil in a small skillet, and heat it.  Test 
  the oil for proper temperature by putting in a small piece of tortilla. 
  When the oil reaches the temperature where it immediately begins to bubble 
  frantically over the tortilla as soon as it is put in the oil and the 
  tortilla piece becomes crisp quite quickly, you are ready to cook the taco 
  shells.  This is important because there is nothing worse than a soggy taco 
  shell (which results from the oil not being hot enough). 
   
  Using tongs, put the tortillas in the oil, one at a time,  and cook for 
  30-60 seconds until the underside just starts to become crisp. With the 
  tongs, turn the tortilla over and, using a spatula, bend in half to form 
  the shell. Cook each side of the bent tortilla until crisp, about 30-45 
  seconds per side. Remove the shell from the oil and drain on a 
  newspaper-covered cookie sheet. The cooked shells can be kept warm in the 
  oven at very low heat. 
   
  To assemble, fill each shell about 2/3s full of the meat and top with 
  cheese, tomato and lettuce. We like to add extra zap with a shot of Tabasco 
  sauce. 
   
  NOTES: 
   
  *  San Antonio, Texas style tacos -- My dad is from east Texas and my mom 
  from southern Oklahoma, but they developed their definition of Tex-Mex from 
  several years in San Antonio. Since they now live in D.C., they feel 
  extremely deprived, none of the chain restaurants come anywhere near the 
  taste they developed in San Antonio. 
   
  Tex-Mex cooking is based on peasant-style dishes from the areas of Mexico 
  bordering Texas.  The primary ingredients of Tex-Mex cooking are corn 
  tortillas (the thinner the better), ground beef, pinto beans and hot chile 
  powder, sharp Cheddar cheese and onions.  Yield:  1 dozen tacos. 
   
  *  Don't try to use instant onion in this recipe.  In San Antonio, people 
  consider that the best chile  powder is Gebhardt's or Eagle Brand. 
   
  : Difficulty:  easy. 
  : Time:  20 minutes. 
  : Precision:  measure the spices. 
   
  : Pamela McGarvey 
  : UCLA Comprehensive Epilepsy Program 
  : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 
   
  : Copyright (C) 1986 USENET Community Trust