Grandpa's Crispy Flour Tacos
This recipe has no quantity because you use what you need for how many you are cooking for.
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- flour tortillas
- ground beef - at least 80/20 or better
- cooking oil
- tomatoes - diced
- lettuce - shredded
- green onions - chopped
- green chilies - diced
- avocado - thinly sliced or diced
- taco or hot sauce
1Spread a thin layer of ground beef on a flour tortilla - the same as you would spread peanut butter. Spread it to the edges being sure that you don't let it get too thick.
2When you have as many as you need prepared, preheat your 10" or 12" skillet with about 1/2" of oil.
When the oil is hot enough - about 300 to 325 slowly lay 1 of the prepared tortillas in the pan. When it become soft - which only takes a couple seconds, carefully fold it in half.
Put a second tortilla in the pan, opposite the first one, the same way you did the first one.
Cook until light to golden brown on the side that is down in the pan - only a minute or two.
With tongs, carefully lift and turn the taco to cook the other side.
When you do this the meat juices will begin to run into the pan and will cause some splattering.
3The meat will shrink back from the edges during the cooking process and will form a bit of a pocket inside the crispy tortilla.
4When the other side is golden brown, take the tacos out of the pan and place them fold side up on a plate lined with paper towel and let them drip.
When they have finished dripping fill them with your favorite taco condiments.