-
1
Prepare the salsa by mixing the diced tomatoes, onion and chiles in a mixing bowl.
-
2
Blend or leave chunky as you prefer.
-
3
If salsa is too thick, add a little of reserved tomato juice or water.
-
4
Refrigerate for a few hours or overnight to meld the flavors.
-
5
Prepare the spice mix from the following ingredients: 2 Tbsp powdered medium hot chile (New Mexico, California, ancho, and/or guajillo), 1 Tbsp paprika, 2 tsp powdered hot chile (chipotle, cayenne, japon and/or de arbol), 1 tsp ground cumin, 1/2 tsp ground black pepper Store in a sealed glass container.
-
6
Prepare the meat filling by sauteing the meat in a skillet until pink color is gone, then drain all but one Tbsp of fat.
-
7
Add the onion, garlic, salt, spice blend and saute until the onions are soft.
-
8
Add the vinegar and simmer for one minute.
-
9
Prepare the tortillas by heating a skillet and adding enough oil to cover bottom about 1/8 inch.
-
10
Heat oil to high temp without smoking, then fry tortillas until just crisp (30 seconds per side); drain on paper towels.
-
11
Place about one and a half oz of meat filling into the tortilla.
-
12
Add a little diced tomato, lettuce and shredded cheese.
-
13
Add salsa to taste.
