"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Tacos and Salsa Recipe

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This recipe for Tacos and Salsa, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sue Simmons
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
ground beef
corn tortillas
lard/tallow or shortening

small can tomatoes or freshly diced tomatoes
1 cup peas
5 medium radishes, sliced thinly
3 Anaheim chilies or 1 can diced chilies
4 diced green onions
1/4 large yellow onion

Directions:
Directions:
Place one piece of ground beef, half moon, onto corn tortilla and cook in hot shortening while holding tortilla with pinchers in half taco style. Allow enough shortening to move through whole tortilla to ease additional products like lettuce and cheese. Drain oil out of tacos.

Salsa is a combo of all ingredients. Make as mild or spicy as you like, depending on chili.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Best eaten if immediately after cooked. I can't draw a picture but the taco shell and meat look like a regular taco while cooking. If the meat is not done once you've removed them from the cooker, simply put it back into the shortening a little longer.

 

 

 

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