Taco Night
The thing about Taco Night around here is, it's an experience. Like most every variation of taco you might have had in your life, these taste great! But take your best taco and add in a family and friends experience and, WOW! You've got something incredibly sensational!
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Ingredients
Taco Seasoned Ground Meat
- 1 Tablespoon olive oil Extra Virgin
- 4 Pounds Ground Pork or Beef
- 2 Large Yellow or Sweet Onions chopped medium
- 6 Cloves Fresh Garlic Minced (or 1 Tablespoon Granulated Garlic)
- 1 Tablespoon Sea Salt
- 2 teaspoons Ground Black Pepper
- 2 Tablespoons Smoked Paprika
- 2 Tablespoons Cumin
- 1 Tablespoon Leaf Oregano
- 2 Pinches Red Pepper Flakes (Optional but recommended, if you enjoy medium spicy)
Taco Shells and Condiments
- 50 Taco sized Fresh Corn Tortillas Trust me. Once your party get's going, you're gonna wish you have a boat load of tortillas!
- 1 quart bottle Peanut or Canola Oil Using enough to fill your skillet to about an inch.
- 1/2 small bag Shredded Carrot and Cabbage Combo rough chopped
- 1/2 Red Onion chopped fine
- 4 Fresh, Green Jalapeno rinsed, seeded, deveined. and chopped fine
- 1 small bunch Cilantro rinsed, stems discarded and leaves rough chopped
- 4 small Limes rinsed and sliced into small wedges
- 1 small bunch Radishes rinsed, and greens trimmed off. Serve whole, halved or quartered
- 4 Medium Ripe Tomatoes rinsed and diced
- 2 Ripe Avocados cut to a small dice, or use a guacamole if preferred
- 16 ounces Grated Mex Mix Cheese
- 16 ounces Sour Cream
- 2 jars Salsa We use Trader Joe's Double Roasted Salsa and something different like a Pineapple Salsa to change things up.
- 1 bottle Hot Sauce We use Trader Joe's Pepper Sauce.
Instructions
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Gather your various veggie toppings. Rinse, trim and cut as suggested.
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Divide condiments into small bowls, setting up two complete sets of each topping, so that items are easily accessible for each guest without much reaching.
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Add olive oil to a heavy skillet on medium heat. Add chopped sweet onions and saute until softened and golden.
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Add ground meat to skillet, and break up into bits. Add all seasoning and dry herbs.
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Brown meat until cooked thru. Set aside and keep warm while table gets set. (Can be cooked ahead and warmed before serving.)
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Set up an electric skillet in center of a sturdy dining table. [*Warning: Be sure the skillet is steady, and the cord is set in such a way to avoid a tripping or other snagging hazard.] Set dining table so that adult guests can easily and safely reach the hot skillet of oil with long reach tongs. [*Warning: Take extreme caution with children. When we've had child guests for Taco Night, we don't allow children in the dining room without their parents' specific presence and attention] Fill skillet with about an inch of oil. Turn on to heat
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Heat oil to 350 degrees. Carefully and gently lay a couple/few tortillas at a time into hot oil, being careful to avoid splashing the oil. Fry Tortilla until it begins to crisp up enough to turn with tongs. Gently turn. While still able before too crisp, fold tortilla in half to form a folded taco shape, or continue to fry flat and crispy, for a tostada. Keep the party going by cautiously adding additional tortillas, a couple at a time, until all guests have had their fill.
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