Tacos with Chilli Sauce and Meat Filling recipe
information
Tacos are just shaped,filled tortillas and although the most popular type is the U or half-moon shaped taco, you can, if you prefer, roll or fold the tortillas around the filling. Garnishes are also traditional and many can be used in addition to those suggested below?sliced avocado or grated cheese, for instance. Although we have suggested frying tortillas into taco shapes below, you can buy prepared tacos which have already been fried and shaped.
ingredients
Sufficient oil for shallow-frying
12 Tortillas
12 Tortillas
sauce filling
50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Small onion, chopped
1/2 kg (1 lb) Minced (ground) beef
450 ml (15 fl oz) 2 cups Salsa de Chile Rojo (red chilli sauce)
1 Small onion, chopped
1/2 kg (1 lb) Minced (ground) beef
450 ml (15 fl oz) 2 cups Salsa de Chile Rojo (red chilli sauce)
garnishes
4 Tomatoes, finely chopped
1/4 Cucumber, diced
1/2 Crisp lettuce, shredded
1/4 Cucumber, diced
1/2 Crisp lettuce, shredded
method
1. First make the sauce filling. Heat the oil in a large saucepan. Add the onion and fry until it is soft. Stir in the meat and fry until it loses its pinkness. Add the sauce and bring to the boil. Reduce the heat to low and simmer for about 40 minutes.
2. Meanwhile, pour enough oil into a shallow frying-pan to make a 1 1/2 cm (3/4 in) layer. When it is hot, carefully arrange one tortilla in the oil and, using tongs, fold over one side, keeping a generous space between the upper and lower sides for the filling. Cook the tortilla in this way, turning it occasionally, until it is crisp throughout. Remove from the oil and keep hot while you make the other tacos in the same way.
3. To serve the tacos, fill each shell about two-thirds full with the filling and top with the garnishes. Serve at once.
2. Meanwhile, pour enough oil into a shallow frying-pan to make a 1 1/2 cm (3/4 in) layer. When it is hot, carefully arrange one tortilla in the oil and, using tongs, fold over one side, keeping a generous space between the upper and lower sides for the filling. Cook the tortilla in this way, turning it occasionally, until it is crisp throughout. Remove from the oil and keep hot while you make the other tacos in the same way.
3. To serve the tacos, fill each shell about two-thirds full with the filling and top with the garnishes. Serve at once.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
