Oh man do I ever love tacos, I mean, what’s not to like, they’re crunchy, messy and just delicious. Growing up we probably had tacos at least once every few weeks, all Americans eat them quite often and I’m pretty sure I’ve never met one person who didn’t love them. I love tacos with both hard and soft shells, but I think the hard corn, shelled version will always be my favorite. While they may look simple to make, you do need to make them with a bit of TLC do they come out perfect. I always serve mine with a little salsa I make on the site and some shredded cheese. When it comes to the cheese I love a mozzarella and kashkaval blend, for me it’s the ultimate taco cheese.
1 pound lean ground meat (I use lamb, but you can use beef)
1 tablespoon olive oil
1/2 small white onion, chopped in the food processor
2 garlic cloves, chopped in the food processor
1/2 teaspoon chili powder
1 teaspoon ground paprika
2 teaspoons ground cumin
1 teaspoon black pepper
1 cup stock (vegetable or beef)
2 tomatoes, chopped
Juice from 1 lime
1/4 cup chopped cilantro
12 corn shells
1. In a saute pan on medium heat, add olive oil, onions and garlic, add chili powder, paprika, cumin and pepper, mix. Add ground meat and mix, cook until browned a bit. Add stock, and allow to simmer covered for 30 minutes.
2. Meanwhile, in a small bowl, add tomatoes, cilantro and lime juice, mix and place into the refrigerator until needed.
3. Preheat the oven to 350F and place the shells on a baking sheet, cook for 4-5 minutes, just to warm up. Fill each shell with the meat mixture, cheese and salsa.
Yields: 12 tacos