These tacos are easy to make and yummy to eat. I serve them with rice and beans. You can fry them or eat them dry. They are much healthier dry, but, they are not as tasty. I decided to fry the tacos you see in the picture. ENJOY!
1PREPARING THE MEAT
Cook the beef in a large skillet (10" or larger) until it browns. Add the onion and garlic until they are transluscent, now add the spices until they are integrated into the meat, then render the fat. Add a little water to keep the meat moist and saucy. Simmer on low for about a half hour. While the meat is cooking, chop the filling for your tacos and grate the cheese(s).
2TACO FILLING (add what you like)
grated Monterey Jack cheese (you can use any Mexican cheese or Cheddar with Jack cheese - whatever you like)
3PREPARING TACOS FOR FRYING
Heat tortillas on stove burners (one at a time on medium heat, use tongs to flip them until they are pliable [so they won't tear in the next step], use as many burners as you can). Now, add a small portion of taco meat to each warmed tortilla, fold in half to form the taco, and secure the tortilla with toothpicks around the edges (helps keep the meat inside the taco during the frying process). You are ready to fry them. Set as many tacos, that will fit in the pan, in the hot oil and turn them (with your tongs) frequently until golden. Remove tacos from the skillet to a plate and use paper towels to blot out the oil (careful they are very hot). Now add your filling and enjoy.