It is getting very difficult for me to shoot during the day on Mondays. I have to watch my daughter all day, and it is too cold to take her outside with me. So, I thought I would experiment and make Mondays my food day. I’m going to try and cook and shoot something. I started off with an easy one. Here you go:
Tacos a la Lloyd
1.5 lbs of ground beef(or my favorite: bison)
1 quarter yellow onion
1 tsp Ground Pepper
Saute the onions in the oil of your choice. Then add the beef and brown over a medium heat. Add pepper
4 Roma tomatoes
1 TBSP Oregeno
2-3 garlic cloves
1 tsp of ground cummin
3 Large Anaheim Chiles
1-2 Jalapenos or 2-3 Serrano peppers or add an extra Anaheim pepper if you prefer a milder taco.
Salt to taste
Here’s the part that makes it quick and easier. Rather that roasting, peeling, and dicing the tomatoes and peppers which you can do and it will improve the flavor, blend the above ingredients in a blender. Add 1/4 cup of water if you are having trouble blending the ingredients.
When the ground beef is done browning add the sauce to the pan add the sauce. Increase the heat of the pan or pot and boil off the liquid until a “meat sauce” is left.
In a frying pan that will fit your corn tortillas, fill it a quaretr of the way up with your favorite oil. Lard tastes the best, but is probably the least healthy. Heat the oil on a medium-high heat, when the oil is sufficiently hot, use tongs to dip the tortillas into the oil. Allow the tortilla to cook until it begins to bubble then fold the tortilla in the oil so that you get the shell shape. Try and hold one end of the tortilla away from the other so that the shell is easy to fill and not folded in on itself. Cook both sides of the shell for 25 to 30 seconds. Place the tortilla shell on a paper towel to dry and cool. If the shells are not rigid after cooling then your oil is not hot enough. Slightly turn up the heat on your stove.