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Let’s eat

Our Hometown Recipe Corner

September 9, 2016

Classic Rolled Tacos

Makes 24 tacos A traditional take on a beloved dish

2cups shredded cooked beef (see below)

Article Photos

3?4teaspoon salt

246-inch corn tortillas, micro-warmed (see note)

Vegetable oil

Preheat the oven to 425 F.

1. In a large bowl, thoroughly combine shredded beef and salt.

2. To build tacos, place 11?2 tablespoons of meat at one end of each tortilla, shaping the filling into a short, straight line. Gently roll tortilla and secure with a toothpick (you do not need to seal the ends; the taco looks like a small flute). Deep-fry immediately or place rolled tacos in a resealable plastic bag to keep moist. Refrigerate until ready to cook for up to 2 days.

3. Fill a deep fryer, deep heavy pot or deep skillet with 3 inches of oil and heat to 350 F. Using tongs, gently place 3 to 4 tacos at a time in the hot oil and deep-fry, turning once, until golden brown and crispy, 2 to 3 minutes. Drain on paper towels. Lightly season with salt. Serve 3 or 4 per person.

Note: Micro-warning corn or flour tortillas gives you a very pliable and soft tortilla and allows you to roll the tacos tightly, so it's perfect for preparing rolled tacos and taquitos. It is also quick and easy for soft tacos.

Boneless Beef

2 to 3 pounds boneless beef, chuck or sirloin roast

1onion, quartered

3cloves garlic

3?4teaspoon salt

1. Place roast in a large pot and fill with enough water to cover the meat by 2 inches. Add onion and garlic and bring to a gentle boil over medium-high heat. Cover, reduce heat to medium-low and simmer until meat is tender and falling apart, 11?2 to 2 hours. Remove meat. Discard broth or use in another recipe. Let meat cool for 12 to 15 minutes. Shred meat into strands with your fingers or two forks. Add salt and mix well. Let cool completely. Measure out amount needed for recipe and place remaining beef in a resealable plastic bag. Refrigerate for up to 2 days or freeze for up to 3 months.



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