Yield: 2 dozen
|2 packs||Corn tortilla (12 ct)|
|1 small||Onion, chopped|
|4 cloves||Garlic, minced|
|1 medium||Potato, peeled, boiled|
|Shredded lettuce (iceberg)|
|Chopped onion and mashed, or use leftover|
|Black pepper, fresh ground|
|Oil for frying|
|Avacado or guacamole|
|Salsa or taco sauce|
Let tortillas come to room temperature before attempting to use them.
Use a well seasoned iron skillet for frying.
Crumble hamburger into a skillet and add onion and garlic. Cook unitl meat is browned and onions are verging on translucent. Add mashed potatoes and stir in. Add garlic salt and pepper to taste. When all is hot and potatoes are well incorporated, turn burner to low and keep warm.
Heat skillet with oil about 1/16 to ⅛ inches deep. You will need to add more as you cook. You should be able to cook at least two tacos at a time in an average size skillet. Just be sure to watch as they will burn quickly. When a drop of water sizzles, begin to fry.
Take a stack of tortillas and place a heaping spoonful of filling in the middle. Fold (like a taco :>) and place fold in hot oil to set.
When it holds the shape lay on it's sde and fry one side. Use tongs to place in oil and to turn. When it is just crispy, turn to other side, and finish frying. Remove to plate covered with paper towels to soak up excess oil. While you are waiting for each batch to brown, spoon the filling for the next batch onto tortillas so you have them ready.
Putting it all together:
Add cheese first, then whatever more liquid ingredients you prefer (salsa, guacamole, etc)then the small chuncky ingredints and end with shredded lettuce (it sorta holds al the good stuff in). Eat and enjoy. They are pretty messy, but it's worth it :>