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1
In a stainless steel or enameled skillet cook the onion and the garlic in the oil over moderate heat stirring for 5 minutes, or until they are soft.
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2
Stir in the ground round, salt, and chili powder, and saute the mixture over moderately high heat, stirring until the beef is brown.
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3
Stir in the chili sauce and the cumin and drain the mixture in a fine sieve.
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4
(The beef mixture may be made up to 1 day ahead, cooled, and chilled, covered.
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5
Reheat the mixture in a saucepan over low heat, stirring.)
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6
Halve the tortillas and steam them in batches in a steamer set over boiling water for 1 minute, or until they are pliable.
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7
Bend the tortilla halves into cone shapes and secure them with a toothpick.
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8
Fill a deep fryer with 4 inches of oil and heat to 375 degrees F.
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9
Using tongs, hold cone at the tip and gently place into the oil with the opening of the cone facing down.
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10
Fry the cones in small batches for 1 minute or until crisp and golden.
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11
Transfer to paper towels to drain.
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12
Let the cones cool slightly then remove the toothpick carefully.
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13
The tortilla cones may be made up to 3 days ahead and stored in an airtight container.
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14
Reheat the cones, if desired.
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15
Put some of the shredded romaine in each cone, top it with some of the beef mixture, and garnish the tacos with the cheddar and tomato.
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16
Arrange the remaining romaine in a serving dish and nestle the taco cones in it carefully so that they stand upright.
