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Nacho Ordinary Taco
?You know how I feel about tacos. It?s the only food shaped like a smile. A beef smile.? -Earl Hickey, My Name is Earl  Today, I?m answering a Food 9-1-1 for a good friend of mine. The emergency? Her husband loves to make tacos, but she says it?s no fiesta since he uses those store-bought kits with the pre-packaged spice mix and the shells that taste only marginally better than the cardboard container they came in. So, I?m gonna help him think outside the box and show him how to make delicious, authentic tacos at home. Ah, yes! Tacos! Do you remember eating your very first one? Well, I sure do. It was in Florida at Taco Bell many years ago. I was going to say ?many, many? years ago, but, no need to press the issue, right? Now, this was not the neon-lighted, ?pass the Pepto-Bismol? megalopolis drive-through chain that exists today. This was a restaurant (albeit fast food), an actual sit-down eatery (maybe one of the original ones) that was nothing less than charming: housed in an off-white brick building (a real Spanish architectural vibe) with terra cotta shingles, complete with a brass bell that hung in the center of the roof?s arch. Cobblestone paths that wound lazily around stately, swaying palm trees, framing a massive blazing fire pit that presided over the outdoor seating area. For a little girl who rarely dined out (and never had such ?worldly? fare), this was the culinary equivalent of going to Disney World. Eating away from home and having food I've never tasted before? Add in some over-the-top pyro? That?s just too irresistible to a small, impressionable child. It was awesome. And we hadn?t even gone inside yet! Our dinner instructions were this: you could have as many tacos as you wanted (they were 25 cents back then!) but you had to finish one before you ordered another. I?m not proud, but hearing that we could have as many as we wanted? Well, that was like winning the food lottery! All I can eat? Woo hoo! It was too good to be true. I loved this joint! I bellied up to the counter and ordered. I carefully chose a seat; then sat down and slowly and methodically began to undo the Taco Bell-labeled origami that contained my dinner. I didn?t know the word at the time, but I was marveling. I had never had anything wrapped up before! How fun is that? I must have eaten five or six of them just for the unveiling alone. But, I?ll admit, I thought they were pretty tasty?back then (this is an eight-year-old's palette we're talking about). And that was the beginning of my lifelong love affair with tacos. And, I?ll even venture to say those first individually-wrapped Mexican ?sandwiches? sparked the genesis of my unnatural fixation with single servings. I love the whole taco experience. Warm, spicy ground beef encased in salty, crunchy corn goodness. Combined with the crisp, coolness of shreds of lettuce and fresh, diced tomatoes. Add in creamy cheddar cheese and tangy sour cream?ridiculous. This recipe is "nacho" ordinary one because it has the ultimate ?wow? factor, too?homemade tacos shells. You won?t believe how easy they are to make?way better than anything you can buy! Now, that?s something that?ll make you smile! You can purchase taco molds at specialty kitchen shops, but why spend the dough when you have aluminum foil at home? I make two flat-bottomed molds that interlock for a sturdier mold that won?t cave in as easily as a single one. The flat-bottomed shape makes the tacos easier to stuff, too (and let's not kid ourselves, that means more stuff). Here?s how to make the mold: take a long piece (about 4 to 5 feet) of heavy-duty aluminum foil; fold in half and keep folding in on all sides until you have a block, approximately 6 inches long, 4 inches high and 2 inches deep?a good visual clue--it should be a little bigger than a stick of butter. Fold in the long sides to make a U-shape. Repeat with another sheet for a total of 2 molds that you nestle one inside the other. Press together slightly.  Beef Tacos with Homemade Taco Shells Makes about 6 servings For the filling: 1 tablespoon vegetable oil 1 medium onion, choppedkosher salt and freshly ground black pepper2 garlic cloves, minced2 pounds ground beef1 tablespoon chili powder1 tablespoon ground cumin1 teaspoon smoked paprika1 teaspoon dried oregano leaves1/4 teaspoon ground coriander1/4 teaspoon crushed red pepper flakes1/2 cup beef stock2 teaspoons cornstarch For the shells: peanut or canola oil, for frying12 (6-inch) corn tortillaskosher saltIn a large sauté pan, heat the oil over medium; add the onion, season with salt and pepper and cook until it begins to soften, about 5 minutes. Add the garlic and beef, season with more salt and pepper and cook until browned, stirring occasionally, breaking up the meat. Drain off any fat. Add in the chili powder, cumin, paprika, oregano, coriander and red pepper flakes and cook for several minutes to toast the spices. Add in the beef stock and cornstarch, bring to a simmer and cook, uncovered, until sauce has thickened. Taste for salt and pepper. Set aside and keep warm while you make the shells. Preheat the oven to 200 degrees. Have a thick stack of paper towels near your stove. Place a wire rack in a rimmed baking sheet and set aside. In a large pot or Dutch oven, pour in 2-1/2 inches of oil; heat until it registers 350 degrees on a deep-fry thermometer. Shape one tortilla around the taco mold (see above for instructions) and use long tongs to hold the sides of the tortilla in place. Submerge the tortilla and fry until golden brown, about 45 seconds to 1 minute. Remove the taco shell, allowing the excess oil to drip back into the pan; blot on a paper towel, then transfer to the wire rack and allow to cool briefly in the taco mold before removing. While the shells are still warm, sprinkle with a little salt; repeat with the remaining shells. Make sure you maintain the oil?s temperature between batches. Place the cooked shells on the baking sheet to warm in the oven for about 5 minutes before serving. Assemble the tacos with the meat filling and toppings of your choice. ?from the Picture-Perfect kitchen: Planning: The spicy beef mixture is also awesome in burritos or taco salads. Of course, you can skip making your own shells (buzz kill!) but you'll miss out on the best darn taco you may ever have. For the trailblazers (kudos!), make several molds and let one cool off while you fry the next tortilla. So many people freak out about deep fat frying...but don't. As long as you maintain the oil's temperature, you'll be just fine. You can make the shells several hours in advance--they'll crisp up nicely. Wrap them in foil and gently reheat right before serving. Product Purity: I use organic corn tortillas (other store brands are made with hydrogenated oils or shortening). Check the label on your beef stock for added MSG. I use all-natural Kitchen Basics. Presentation: Did somebody say Taco Tuesdays (or Taco Wednesdays or Taco Thursdays)? Plan a taco night--it?s a fun and affordable meal that?s perfect for casual entertaining. Set out a big buffet with a variety of toppings (like shredded lettuce, chopped tomatoes, guacamole, salsa, cheese, sour cream, black olives and jalapeno slices) and let each person build their own edible masterpiece. Serve with cold Mexican beer or margaritas (and then call to invite me). Content and photography ©2011 Hutchstone, LLC  related searches : Nacho
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