Tuesday, October 26, 2010
Ex-MIL's Tacos, from Clair
Salt & Pepper
Brown the beef and onion until semi cooked. Add everything else to taste. You don't need too much tomato sauce... the mixture should not be liquidy.
Boneless skinless chicken breast
1 can diced tomatoes
Pour diced tomatoes and about 1/2 jar of salsa on the chicken. Cover with foil and bake at 375 for half an hour or so. Once out of the over, shred. I mix in some of the juice to the shredded chicken.
OK, so once you have the mixture of your choice, you need to heat some oil and a pat of butter in a cast iron skillet. Place a corn tortilla in the skillet. Add a TB or two of the chicken or beef to the center of the tortilla. Fold in half to create a taco. You'll have to hold the taco for a few seconds until the tortilla keeps its shape. Cook on each side until the taco is your desired crispness. Jonah likes his semi-soft. I like mine crispy but still chewy. Be sure to add more butter and oil as needed. I usually add butter every other rotation (I will do 3 tacos in the pan at once).
Fill with lettuce, sour cream salsa, cheese & tomatoes. Yum!