Did that make sense?
All I know is, I can make Taco's once a week or even more often and it is always welcomed.
I usually keep all the ingredients on hand or in the freezer, cause you never know when inspiration won't strike.
And you know you need to get dinner made whether you feel like it or not. Especially when there aren't a lot of restaurants around or even fast food for that matter.
I make Taco's.
I recently bought one of the main ingredients while we were on a business trip, cause I can't get the exact sauce we like here.
And I've tried other sauces, but they weren't quite right, in fact some of them were downright sweet. ugh
Here's how I do it.
Take out one pound of ground beef or ground turkey. Depending on the price of the meat, it could be either kind. This time round, I used ground beef.
Brown the meat, it just tastes better when it's got a little browning on it.
Then add about 1/2 the 12 oz. bottle of La Victoria Taco Sauce, or if you're cooking two pounds of meat, use the whole bottle.
Then as it's cooking down, chop your tomatoes, onions, black olives (if you like them), the lettuce and grate the cheese.
And don't forget your bird, well, I'm not allowed to. She likes a piece of meat or two, lettuce and cheese. She also gets her own dish. If you don't give it to her, she complains and then raids your plate.
That's never a pretty sight. She doesn't know how to share, politely.
After you get all the toppings chopped, sliced and grated it's time to fry the taco shells.
Yes, I said fry the taco shells. You can also use the commercial taco shells here if you choose, but we don't like them real well.
I like yellow corn tortillas and use Mission brand Yellow Corn Tortillas. Extra thin, please.
Grasp the edge of the turned over tortilla and fold it a little, holding onto the tortilla, and letting it continue frying in the oil.
Now the fun begins:
For the tostada (which was just one tortilla fried flat until crisp), spread a little refried beans on top, then add some cheese.
Then I put my taco together.
And that's my dinner, at least once a week.
Best of all, I take the leftover meat, freeze it and I've got a start on Nachos for another meal.
BTW, I once saw Alton Brown demonstrating how to fry a taco shell, using a cylinder of aluminum foil. It just looked like too much work for me. I've been making my own taco shells for over 30 years now, and if it ain't broke, I'm not fixin it.