-
1
Brown ground hamburger making sure to chop up into crumble pieces as browning
-
2
When getting close to being almost done browning add cumin, chili powder, garlic powder, onion powder, and chopped onion.
-
3
When done browning meat, drain, then add Old El Paso seasoning.
-
4
Make sure to evenly coat all meat.
-
5
Next, in a separate pan add oil.
-
6
Heat on high til it starts to somewhat pop and sizzle.
-
7
Reduce heat in between medium and low heat.
-
8
Be careful, oil will pop hard and splatter.
-
9
Finally, take a tortilla in one hand, scoop meat in other hand place meat in middle of tortilla evenly spreading width wise a line of meat.
-
10
Fold tortilla in taco shape and grab metal tongs and placing in oil.
-
11
I generally use metal salad tongs, similar to what some people use in frying bacon.
-
12
After placing taco in oil, fry on both sides depending on heat between 2-3 mins or til crunchy on both sides.
-
13
After done frying place on paper towel to drain excess grease.
-
14
If you really want to go a little bit more Authenic, my family uses lard instead of oil, if you want to go healthier, use olive oil.
-
15
Serve with pico de gallo, sour cream, tomatoes, onion, your favorite salsa, lettuce, cheese, and any other of your favorite fixins for tacos.
-
16
Just to let you know, it does truly make a difference on really which corn tortillas to use.
-
17
There are quite a few that just don't taste right when fried.
-
18
This might be a trial and error thing for many to try if you don't have access to Perez tortillas.
-
19
My advice on this is to try to find very thin corn tortillas.
-
20
If you are looking for Perez tortillas in your grocery store they will be in the refrigerated section with any other refrigerated tortillas.
-
21
Some grocery stores will carry them like: Apple Market/Sun Fresh, Price Chopper, and Hen House.
-
22
To find online, Google Perez Food on Southwest Blvd., Kansas City.
-
23
Please keep a look out for some of my other true authentic Mexican recipes.
