Taco’s for dinner – quick, easy, and tasty! Soon we will be able to compliment this dinner with our home brew, Cusick house honey ale, which we are bottling this weekend, but again I have digressed… Back to dinner, while we were dating Huz got me hooked on his homemade tortilla shells and they are now a must any time we have mexican themed fare. Shoot I even use them in the summer as “roll up” buns for german wieners. Yum! My brother Pete loves these also, and many moons ago asked for the recipe, so Pete this post is for you!
Taco Alone Recipe: (I call this my “taco alone” recipe because there are 4 simple ingredients, plus meat, not any of the other crappie additive ingredients you get from the store-bought packages. Blah! )
- Brown Meat with 1 teaspoon of Salt, Pepper, Cumin and Garlic Powder. Drain if you desire to discard some of the fat in the meat. We use grass fed ground beef which is very lean so there is not much to drain.
- Prepare toppings you prefer. We like shredded cheese, our canned jalapenos, onions, tomatoes, and homemade guacamole (this will be a later post)
Homemade Tortilla Recipe: (Makes approximately 8 shells 6 inch-ish in diameter)
- 2 Cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2/3 Cup Water (this may vary a small amount depending on humidity and texture of lard)
- 1/4 cup Lard (For those vegetarians out there you can sub with crisco, but the lard adds a more authentic flavor plus it is just lard, it doesn’t have all those crappy additives that our bodies don’t like digesting. It is a one ingredient item, lard.)
Directions: (Note step by step pictures show a double batch)
1. Combine flour, baking powder, salt, and lard in a bowl
2. Cut in lard thoroughly.
3. Add water, then mix again until mostly combined. The 3 stages of this step below.
4. Then dump contents onto a smooth surface and knead until smooth, ingredients are incorporated and you have a soft but not sticky dough.
5. Then divide dough into 8 equal pieces if making a single batch or 16 if making a double batch. Work with one 1 piece at a time, leaving the rest in the bowl covered with plastic wrap or a lid so they do not dry out.
6. Add a pinch of flour to a smooth surface, grab a piece of dough from your container and place on floured surface. Press the piece down with the heel of your hand then roll out with a rolling-pin until it is about 6 inches in diameter or about 1/8 to 1/4 in thick. Once rolled out transfer to a heated flat bottom pan or cast iron skillet. We are cast iron junkies, so we use a round skillet.
7. Once transferred to heated skillet or flat bottom pan keep the temperature around high to med-high (adjust as you feel necessary) & cook the first side for about 30-40 seconds, you should start to see the tortilla rise and bubble just slightly. Flip with spatula and cook on second side for about 20-30 seconds, both sides should have some golden brown bubbles on them. Once done remove to a towel to keep them warming and steaming while you work on your next one.
8. Once you are done with your shells, flip the whole stack of finished shells over and take from the bottom for your taco shells as those have been steamed the most. Then decorate your taco and enjoy the fruits of your labor!
- Storage – Once done eating, spread shells out on a cooling rack until they are room temp, place in a ziplock gallon bag or Tupperware container and store in the fridge. We usually toss a piece of paper towel in with them to help absorb any moisture. They keep up to a week.
- They also make great roll up buns, or peanut butter and jelly sandwiches.
- To make larger shells just make a double batch, divide into 8 pieces, and roll out to approximately 10-12 inches.
I hope you enjoy these as much as we do – Enjoy! Megan