Rev 0.10 last revised: 06-Jan-10
In a long and tasty line of favorite Mexican meals, this wonderful Mexican style pot roast taco recipe is a winner! Those that know how I cook know that only fresh, natural, whole ingredients will do.
Serves: About 6-8
Assemble/acquire the ingredients above. Then, as the final step, make the taco shells as follows:
Heat the oil in a large-enough, shallow pan over medium heat. When oil reaches 350F, fry the corn tortillas 1-at-a-time. Slowly slide the tortilla into the hot oil, wait about 30 - 40 seconds (time depends on temperature). Use the handle of a wooden spoon to press down in the center of the tortilla to sink it so it will fry all over. After about 10-seconds or so, gently fold it in half. Hold it down into the oil for an additional 10-seconds or so. Flip it over to the other side and the tortilla will form a taco shell. Remove from heat and drain on paper towels. Season lightly with salt.
Take a freshly fried shell and lay some shredded cabbage in it as a base. Top with taco filling. Top that with guacamole, salsa, and sour cream--or serve them alongside. Garnish with freshly chopped cilantro leaves and/or a squeeze of lime if desired.
Serve with Mexican beans, and refrigerator cold Sangria, iced-tea, or a cellar cool beer.