January 19 – Featured Recipes 18 Jan 12

TACO SHELLS

  • 2 cups vegetable oil for frying
  • 1 (12 ounce) package corn tortillas
  • Salt to taste

Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees.

Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.

 

TACO SEASONING I

  • 2 tsp. chili powder
  • 1-1/2 tsp. paprika
  • 1-1/2 tsp. ground cumin
  • 1 tsp. onion powder
  • 3/4 tsp. garlic salt
  • 1/2 tsp. salt
  • Dash cayenne pepper

Combine all above ingredients. This makes 3 tablespoons.

TACO SEASONING II

  • 1/4 cup instant minced onion
  • 2 Tbsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. crushed dried red pepper flakes
  • 1-1/2 tsp. dried oregano
  • 1/2 tsp. dried marjoram
  • 1 Tbsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. cornstarch
  • 1 Tbsp. instant minced garlic
  • 1 tsp. ground cumin

Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container, store in a cool, dry place, and use within 6 months. It’s always good to label home-made mixes like this so you don’t forget what they are! This makes the equivalent of 6 packages (which would be about 2 Tbsp. each) of mix.

TACO FILLING

Brown 1 lb. lean ground beef in a large skillet over medium heat; drain the grease. Add 1/2 cup water and 2 Tbsp. Taco Seasoning Mix. Reduce heat, cover pan, and simmer 10 minutes, stirring occasionally. This makes enough filling for 8 to 10 tacos.

Add any combination of shredded lettuce and cheese, chopped tomatoes, onions, jalapenos, sour cream, black olives, and hot sauce.

 

MEXICAN CORN

  • 1/4 cup butter or margarine
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped green pepper
  • 1 pkg. (10 oz.) frozen corn or 1 can whole kernel corn
  • 1/4 cup diced pimiento
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Sweet pepper slices, to garnish

Heat butter or margarine over low heat. Add and cook until the onion is transparent. Add green pepper. Add corn. Cook corn covered over low heat, about 10 minutes or until tender.

During the last few minutes of cooking, mix in diced pimento. Season to taste with salt and pepper. Mix gently. Garnish with sweet red pepper slices. This serves 4.