posted by breezy 5050 08-28-100 11:12 AM
Tacos de Manuel
16 to 20 corn tortillas
oil for frying
steak and chorizo filling
optional ingredients:
shredded lettuce
8 oz. longhorn cheese
chopped tomatoes
Prepare steak and chorizo filling. Preheat oven to 350 degrees. Wrap tortillas in foil, making two packs. Place in oven about 15 minutes.
Place 2 tablespoons filling in center of each warmed tortilla. Fold in half and secure with toothpicks. Pour oil 1/2 inch deep in skillet. Heat oil to 365 degrees and fry filled tacos until crisp. Drain on paper towel, remove toothpicks.
Serve with optional toppings if desired.
Steak and Chorizo filling:
1 lb. flank steak
2 oz. chorizo (store bought or homemade) (recipe will follow)
1 potato (aprrox. 8 oz.)
1/4 onion chopped
1 (8 oz.) can tomato sauce
2 tablespoons vegetable oil
salt
pepper
water
Place steak in large saucepan cover with water, add salt to taste. Bring to a boil, reduce heat, cover and
simmer 1 hour. Let cool in broth; drain.
Cut meat across grain and shred with 2 forks.
Peel potato. Cook in boiling salted water until tender but not mushy approx. 20 minutes. Drain and cool. Grate cold potato on a course grater.
Heat Oil in large skillet. Add shredded meat. Cook and stir 3 minutes. Remove meat from skillet.
Remove chorizo from casing and cook in skillet until crumbly. Add onions and cook until tender. Return shredded meat to skillet and blend with chorizo. Stir in grated potatoes and tomato sauce. Season with pepper and simmer 5 minutes stirring occasionally.
Chorizo (spiced pork sausage):
Needs to be made day ahead
1 large clove garlic
1 teaspoon salt
2 tablespoons mild chili powder (labeled California chili powder)
2 to 3 teaspoons hot chili powder (labeled New Mexico chili powder)
1/2 teaspoon dried oregano
2 tablespoons vinegar
1 tablespoon water
1 lb. boneless pork