The finished taco. Magically delicious.
My mechanic, Victor Haro, is the best. He's a local Mexican-American who is a "car whisperer." He can fix and diagnose just about anything by tilting his head, listening and checking under the hood.
He knows I am a taco supafreak. I always try to take him for tacos but he prefers "ini" foods; linguini, fettucini, spaghetini and of course pizza and lasagna!
1-2 Tbl. of raw meat per taco.
Heated, stuffed, but still raw tacos ready to fry!
That day finally came. That day was Tuesday. I stopped off to give him some money I owed him, just in time to watch his brother David execute the family recipe.
Sizzle. Sizzle. Golden brown.
THEY WERE SO DAMN GOOD!!!!!
Here are some more pix and the recipe!
Victor's brother, David
Victor's Salsa: Jitomate, Jalapeno, Lechuga
Take 1 lb. of ground beef (or ground turkey if you really want.) Dice 1/2 a white onion and 1-2 jalapenos and 1 tbl. of cilantro. Mix well throughout the raw meat using a spoon.
Grab your corn tortillas, dry heat them for about 1 min on each side. You want them to heat enough to avoid cracking when you fold them but keep the heat low and don't add any oil. You are really just softening them a bit.
Put 1 heaping tbl of RAW meat inside the tortilla and fold it over. Do this 12x or so.
Get a good frying pan nice and hot with about 1/4-1/2 inch of vegetable oil (not olive) in there.
Place your "raw" taco in the oil and fry on both sides over medium heat for about 12-15 min. (6 min. per side)
Drain into some paper towels.
Have your shredded cheese, shredded lettuce and chopped tomato ready to go!
GENTLY GENTLY GENTLY crack open your slightly cooled fried taco just enough to stuff some greenery inside. Shove it down carefully to avoid total crackage.
Garnish with your favorite salsa and CRUNCH AWAY.
Victor made his own salsa that was 3 large Roma Tomatoes, 3 weak Jalapenos and a big chunk of iceberg lettuce (for body) into the blender. Add salt and 2 Tbl. of chili powder.
CUIDADO! ESTOS TACOS SON PELIGROSAMENTE ADICTIVOS!!!!!!!