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Saturday, July 19, 2008

Recipe: Taco Filling

A taco is a tortilla fried crisp, then folded with the sauce and filling tucked inside. Crisp tacos may be filled with many different things, such as cold cooked meats or poultry or vegetables. This is a general outline of a typical taco filling. The sauce will keep for a few days, but it is at its best if used as soon after making as possible, since the cilantro tends to fade quickly. If you can't find
cilantro, try flat-leaved Italian parsley. Add more fresh cilantro if possible just before using.

Makes filling for 8 tacos

1 C shredded or chopped cooked meat or poultry
8 fried tacos
1-¼ C shredded iceberg lettuce
½ C finely chopped onion
1 C chopped tomato
Taco Sauce (will post later), or approximately 2 C sour cream
1 C grated Cheddar or Monterey Jack cheese

To Make Fried Tacos

In a skillet, heat 1/3 inch of oil, preferably peanut oil, to 360°F. Then slip a tortilla into the hot fat. After just one second, take a spatula and fold the tortilla in half. Insert the spatula between the folds and press down and fry for about 30 seconds to 1 minute until golden, then turn it over and repeat. Drain on paper towels, standing it curved side down like a rocking horse so the oil will drip off. Keep warm while you fry others. Spread the meat or poultry across the
bottom of the taco. Add the lettuce, and sprinkle with the onion, and tomato. Spoon the sauce or sour cream on top, and evenly sprinkle with cheese. Serve.

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