Beef Tacos with Green Chili Salsa Recipe
Ingredients
| Round steak | 1 pound | |
| 1 medium-size onion, chopped (1/2 cup) | ||
| Butter/Margarine | 2 Tablespoon | |
| Tomato sauce | 1 Can (10oz) | |
| Soy sauce | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Shortening or vegetable oil for frying | ||
| Tortillas | 1 Can (10oz) | |
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| 2 medium-size tomatoes, chopped | ||
| Romaine | 2 Cup (16 tbs), chopped | |
| Green Chili Salsa | ||
Directions
MAKING
1 Mix ground round steak and onion; shape into a large patty.
2 In a large frying pan,add butter or margerine and brown the patty,5 minutes on each side,then break up into chunks.Stir in tomato, soy, and Worcestershire sauces, then garlic; simmer for 10 minutes. Keep hot.
3 In a deep fat fryer or a large frying pan,melt enough shortening or pour vegetable oil to a depth of 1 inch; heat to 375 degrees farenheit.Drop tortillas, 1 at a time, into hot fat and heat for 1 to 2 minutes. Using two pairs of tongs, pick up each tortilla and lift out, bending into a U shape; hold several seconds until crisp; drain well on paper towels.
4 Spoon the beef mixture into each tortilla; sprinkle with shredded cheese and stand in a baking pan. Heat in a hot oven at 425 degrees farenheit for 5 minutes, or until the cheese melts.
5 Spoon chopped tomato, then romaine over cheese in each tortilla.
SERVING
6 Serve with Green Chili Salsa.
1 Mix ground round steak and onion; shape into a large patty.
2 In a large frying pan,add butter or margerine and brown the patty,5 minutes on each side,then break up into chunks.Stir in tomato, soy, and Worcestershire sauces, then garlic; simmer for 10 minutes. Keep hot.
3 In a deep fat fryer or a large frying pan,melt enough shortening or pour vegetable oil to a depth of 1 inch; heat to 375 degrees farenheit.Drop tortillas, 1 at a time, into hot fat and heat for 1 to 2 minutes. Using two pairs of tongs, pick up each tortilla and lift out, bending into a U shape; hold several seconds until crisp; drain well on paper towels.
4 Spoon the beef mixture into each tortilla; sprinkle with shredded cheese and stand in a baking pan. Heat in a hot oven at 425 degrees farenheit for 5 minutes, or until the cheese melts.
5 Spoon chopped tomato, then romaine over cheese in each tortilla.
SERVING
6 Serve with Green Chili Salsa.
Chef
