Tacos

Ingredients

• 12 corn tortillas
• 1 lb. ground meat
• 1 small potato peeled and chopped
• 1 small onion, chopped
• 1 cup fresh or canned tomatoes
• Green chile sauce
• Salt, pepper, and cumin
• Salt, pepper, and cumin
• Salt, pepper, and cumin

Method

1. 1

   In a sauce pan, cook meat, potato, onion, tomato, and spices about 25 minutes.

2. 2

   Mash well so that there are no lumps.

3. 3

   Warm tortillas in a skillet or broiler until they are very soft.

4. 4

   Fill with 2 tablespoons meat mixture.

5. 5

   Roll, fasten with a toothpick, and fry until crisp in 0.5 to 1 inch hot fat.

6. 6

   Serve warm with green chile sauce.

7. 7

   Fry tortillas in about 0.5 inch hot fat.

8. 8

   When tortilla is just softened, fold in half.

9. 9

   Fry until crisp on one side, turn and fry until crisp on other side.

10. 10

    Drain on paper towels.

11. 11

    Keep warm until all are fried.

12. 12

    Fill with meat filling.

13. 13

    Garnish with grated cheese, lettuce, and chopped tomatoes.

14. 14

    Serve with green chile sauce.

Nutrition per serving

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 4. The excerpt below is the record exactly as published.

Tacos 12 corn tortillas Filling: 1 lb. ground meat 1 small potato peeled and chopped 1 small onion, chopped 1 cup fresh or canned tomatoes Green chile sauce Salt, pepper, and cumin

Cook this with the app: pantry check, scaling, and the assistant.