i make some mean tacos. probably the best you’ve ever had. however, they are not my original creation. oh, no. my mother is the divine creator of this concoction, and i will forever be indebted to her for it. they are my favorite dish, and she makes them for me whenever i come home to north carolina. she may argue this, but i’m pretty sure this was the first thing she taught me to cook step-by-step. here is how you make your tacos taste insane.
get some ground beef/turkey/whatever. i love ground turkey best 90% of the time, but i usually use ground beef for tacos. get yourself a big pan. throw meat on pan. SEASON. i usually use some cumin, season salt, and a little crushed red pepper (spicy girl). cook this all together. chop dat meat with a spatula while it’s cookin’, so it breaks apart (for multiple tacos. people will want thirds, trust) and the meat cooks evenly & quickly. when it’s all cooked, drain that grease (grossest part, always).
return the meat to the pan, and lower the stove’s temperature to simmering heat. get a jar of some delicious salsa (mom points if you get chunky veggie kind). ok, ready to get wild? PUT THAT SALSA IN THE MEAT. i’m serious. this sets all tacos apart. lately, i have been obsessed with Trader Joe’s Salsa Autentica. it’s seriously the best salsa i have ever used in my tacos.
while you let that simmer for a minute, there is another key to making your tacos “holy shit, that’s good” unique. FRY YOUR OWN SHELLS. i know, it’s scary. i was scared, too, the first time (i was also probably 9 years old, so NO PRESSURE). get a small frying pan and create a layer of your favorite oil, i typically use vegetable oil (shh, don’t tell my arteries). get some CORN. TORTILLAS. flour tortillas will not work for these tacos. sorry.
when the oil is ready to fry, GENTLY lay a corn tortilla in the oil. seriously, be careful or oil will splatter all over the place, and i will NOT take the blame for your injuries. let that fry for about 2 minutes. then, the TRICKIEST PART: with a pair of narrow tongs, fold the tortilla to a taco shell shape (this means leaving an opening so you can fill it with goodness). HOLD IT THERE. don’t you dare move. be patient. hold it there for about 3 minutes (long enough for it to hold shape). THEN, the second trickiest part…flip the shell on the other side so it can cook on both sides. you can do this. let it fry for another 3 minutes. the longer you keep it in the oil, the crispier they will get (duh). when your shell is perfect, lay it on a paper towel so the excess oil can go somewhere else. repeat this for however many shells you are going to devour.
when the shells are done, it’s time to eat. i shouldn’t have to explain to you how to fill a taco with your fave things, and then ENJOY THAT HEAVENLY LATIN GOODNESS. you will never go back to taco bell tacos ever again. seriously. you can thank me & my mom later. ;)