Friday, February 15, 2013

Mrs. Scales' Homemade TACOS & Pico De Gallo

I've done tacos this way for years.  They are a bit greasy but oooohh sooo goood.  Then you can brag about really making HOMEMADE tacos.  Your own shells, your own pico de gallo... the only thing your not making from scratch is the tortilla itself. lol.  yeah, I'd rather not.  Its also a lot quicker process than it looks at a glance.  I have never shared this recipe before.  So feel special. :) 

~ Ingredients List~

Corn Tortillas (small)
Cooking Oil (enough to thinly cover the whole bottom of skillet)
1 lb Ground Beef
2 tsp of McCormick Montreal Steak Seasoning
2 tsp of seasoning salt (Johnnys or Lawreys)
1 tsp minced garlic
Cheddar Cheese – as much as you need to top your tacos –(best when shredded from the block, medium or sharp)
1 medium onion
1 medium tomato
1 tsp cilantro (optional)
Salt & Pepper

~ Taco Shells ~

What you need:  Small Corn Tortillas, Cooking Oil (vegetable, canola, etc),Frying pan

Heat oil in frying pan on medium high heat.  You know its ready by dipping an edge of a tortilla in.. if the oil responds and bubbles, its ready.  Put the tortilla flat in the frying pan for about 8 seconds.  Using fork or tongs, flip the tortilla to the other side let sit for about 5 seconds then fold the tortilla in half.  Cook to desired crispiness (i like mine a little floppy, husband likes his crispier) and flip the shell and do the same.  Move completed shells to a plate with a paper towel on it. Lightly salt. 

                                                                   ~ Meat ~
Mix these items in a skillet

1 lb Ground Beef
2 tsp of Montreal Steak Seasoning
2 tsp of seasoning salt (Johnnys or Lawreys)
1 tsp minced garlic

Cook ‘til meat is done :)  Drain the fat. 

~ Cheese ~

Shred cheese from your block onto a separate plate or dish.  As much as you think you need.  Trust me, its better this way than the pre shredded store bag.

~ Pico De Gallo ~

Chop into small pieces your onion, tomato and cilantro.  Put in a bowl.  Mix in garlic. Salt and pepper to taste.  About ¼ tsp of each.

In the end you'll have your taco shells, meat, cheese & pico de gallo.  You can either assemble for your guests or sit everything out for them to assemble their tacos themselves.  Sour cream is a nice addition.

*A Mrs. Scales Recipe*

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