How to Make Tasty Tacos

Before we begin, I just want to let you know I'm not spanish nor is any of my family but that never stopped us from experimenting with spanish style recipes or any ethnic style recipes for that matter. Cooking has always been a fun thing to do in my family and this is just one of the great recipes we made together.

My mother used to make Tacos at least once a week for us when I was a kid. She made them a bit differently than anyone I've ever seen and this is her recipe, with a few tweeks of my own.

If you've ever seen those pre-made shells in the grocery store and wondered if they were any good? I'm here to tell you not to even bother. I've only bought them twice, but both times they tased stale to me and that's not something I want to be thinking when I'm eating.

What you will need for Tasty Tacos:

Large frying pan at least three inches deep, filled half way with vegetable oil. Turn on medium and let get hot.

2lbs of hamburger. Do Not get the leanest hamburger you can find, it won't have the right taste, get hamburger with at least 20% fat. Take hamburger out of the package and mix with some salt, pepper and onion powder.

Take a hand full (small handfull) of hamburger and smash it on one half of the corn tortilla, set it gently down in the hot oil. When the tortilla starts getting soft, (About 10 seconds) gently take a spatcula and flip the half of the tortilla that's bare over the hamburger, so you now have a taco shell with the hamburger inside.

Deep fry each side for approx. 3 minutes or until each side is crispy and hamburger is done. I usually fry three at a time in the pan, but don't overcrowd the tacos.

Drain on paper towel and fill with cheese, lettuce, homemade salsa, guacamole, sour cream, and black olives.

Homemade Salsa Recipe:

4 large tomatoes diced small
1 1/2 large white onions diced small
One bunch of cilantro diced small (about 1 cup)
Juice from 2 lemons
Salt to taste

Mix all ingredients together and let sit overnight in container in the fridge. You can eat it right after it's been made but for more flavorful Salsa, make 2 days ahead of time and let it sit in an air tight container in the refridgerator.