Oil for frying
1 Onion, chopped
3 Cloves garlic, minced
1 lb Ground beef
1 tsp Cayenne
1 tsp Oregano
1 tsp Cumin
1 tsp Chili powder
Salt and pepper
8 Corn tortillas or taco shells
GARINISHES
Shredded lettuce
Grated Monterey Jack cheese
Chopped jalapeno chilies
Chopped cilantro
Bottled taco sauce
Guacamole
Sour cream
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In a large skillet, pour in some oil and gently cook the onion for about 5 minutes. Add the garlic and meat to the onion and fry for a few minutes. Add the spices and herbs with salt and pepper to taste, and mix well, continuing to fry until the meat is fully cooked. Drain and keep warm. If you are using tortillas, wrap them in tin foil and warm in a low oven for a few minutes until soft. Spoon some of the meat mixture into a tortilla and garnish with any or all of the garnishes. Put the "drier" items on first, followed by the "wetter" ones. Fold the tortilla over and eat. It is important not to overfill the tortillas or it all falls apart. If you are using taco shells, follow the same procedure (except for the folding bit) and caution. The most interesting way to eat these is to vary the toppings so that each taco is a new taste sensation. Serve with refried beans and a beer. Serves 2. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Harley Biker's Cookbook: Big Bites For Hungry Bikers by Owen Rossan. Lynn's notes: Made this 12-8-97; omitted oil and cooked the beef, garlic and onion at the same time. Added 1/2 can refried beans to meat mixture after cooking. This was a very good taco--make it as spicy as you want.
Recipe by: The Harley Biker's Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 9 De, c 1997
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