taco

Isabel Orozco-Moore’s ground-beef tacos fill freshly fried corn-tortilla shells with beef, tomato paste, chili powder and other seasonings. The selected finish adds supplied shredded lettuce, cheddar, diced tomatoes and sour cream.

Olive oil heats in a medium skillet. The selected 85-percent-lean ground beef cooks for six to eight minutes, broken into small pieces until browned. Any excess grease is drained and discarded if necessary.

Tomato paste, the selected water, chili powder, kosher salt, ground cumin, garlic powder, onion powder and dried oregano are stirred into the beef. This mixture cooks for one minute. It is removed from the heat before the supplied lime juice is stirred in.

A large baking sheet is lined with paper towels. In the selected sauté pan, vegetable oil reaches the recipe card’s one-inch depth and heats over medium-high heat. A tortilla edge is dipped into the oil to check for sizzling. Each corn tortilla fries for fifteen seconds, is flipped and folded into a U with tongs, then fries for fifteen seconds on each side while the fold is maintained.

The fried shells transfer to the paper-lined sheet to drain. They are filled with the seasoned beef and finished with the supplied lettuce, selected cheddar, tomatoes and sour cream. Orozco-Moore’s version makes twelve tacos with its own pan-fried shells.