Beef Tacos with Green-Chile Salsa
|Ground beef chuck||1 Pound|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Soy sauce||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Tomato sauce||8 Ounce|
|Tomato||1 Medium, coarsely chopped (1Cup)|
|Shredded lettuce||1 Cup (16 tbs)|
|Grated monterey jack/Sharp cheddar cheese||1 Cup (16 tbs)|
Make Filling: In hot skillet, saute chuck with onion until meat loses red color.
Add garlic, soy sauce, Worcestershire, and tomato sauce; simmer about 10 minutes.
Keep warm, In heavy saucepan, slowly heat salad oil (at least 3 inches) to 420F on deep-frying thermometer.
Use 1 dozen tortillas from can.
Gently drop a tortilla into hot oil; when it rises to top, grasp it with two tongs, and bend it into a U shape.
Hold in oil until crisp—about 2 minutes.
Remove, and drain on paper towels.
Continue until the 1 dozen tortillas are used, frying one at a time.
Preheat oven to 400F.
In each tortilla, arrange, in order, a layer of filling, a little chopped tomato, a small mound of shredded lettuce, and some grated cheese.
Place in shallow baking dish.
Bake, uncovered, 10 minutes, or just until cheese melts.
Serve with Green-Chile Salsa.
Makes 6 servings.