Tacos & Taquitos

16 Aug

I learned a couple of things from my dream last night: first, during a zombie apocalypse, people think you have to have guns and chainsaws and baseball bats…not so. Apparently, all that is required is window coverings. Yeah. Blinds, shades…you pick. Just make sure those zombies can’t see into your hugely awesome house at night and you’re good (I always live in the coolest houses in my dreams). Of course, if you have one of those pesky doors with a window taking up half of it, and you only have one of those cheap paper-like shades, don’t let your two-year old sneak into the kitchen in the middle of the night because she’ll tear it down in order to draw a mural and expose you to all kinds of unwanted zombie attention. Second, if your sister happens to have been bitten by said zombies (unfortunately, zombie faces are very hard to distinguish so I’m not really sure which sister it was), don’t feel like you shouldn’t visit her every week, like you would an ailing aunt in a rest home. Just because she’s a zombie doesn’t mean you have to avoid her. You may have to stay a safe distance away – like across the street – and settle for a hearty wave instead of a sisterly-hug but, family is family.

Seriously though, If there ever really were a zombie apocalypse, I would have to be sure to have a stash of corn tortillas. Even when I am bare-bones, Old Mother Hubbard, I can always count on dinner of some sorts if I have corn tortillas – namely tacos and taquitos. Taquitos, I just barely figured out the right technique so that the tortillas don’t split before  you fry them, and I’m very excited about it! If I didn’t just run out of my stash of corn tortillas, we may just be having them for dinner every night this week. Better get to the store, just in case of a zombie apocalypse.

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Tacos:

corn tortillas

1 lb ground beef, cooked and seasoned to taste (I am old school and use salt and pepper) 

toppings of choice – cheese, salsa, sour cream, olives, fresh tomatoes, guacamole…etc

In a small pan, pour in a shallow amount of oil and heat. Place a corn tortilla in the oil and fry until edges are brown. Flip the tortilla and brown other side. Remove from oil, form into a taco shape (quickly, before the shell cools and becomes crisp), and place on paper towels to absorb excess oil. Repeat with remaining tortillas – refill oil as needed, but be sure to not make it too deep. Fill with ground beef and add toppings.

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Taquitos:

corn tortillas

prepared filling – ground or shredded beef, chicken, pork, etc.: Salsa Crockpot Chicken

Fill a pan with about 1″ oil and heat. Place a corn tortilla in the oil, fry until the tortilla floats to the top of the oil (this happens quickly, so don’t allow it to cook too long or it will be too crisp to roll). Remove tortilla from the oil and place on paper towels. Place filling in the center of the tortilla, then roll using tongs as the tortilla will still be hot to the touch. Again using the tongs, pinch the taquito gently, holding the roll in place, and place into the oil, fold-side down. Fry taquito until crisp, then rotate and repeat on all sides until all of it is crisp. Remove from the oil and place on paper towels to absorb excess oil. Serve hot.

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