Homemade Tacos

Homemade Tacos Mom Makes

Shells:

1 cup flour

1 teaspoon baking powder

Pinch of salt

1 Tablespoon lard (solid crisco)

Warm water

Filling:

1 lb ground beef

Salt

Pepper

Garlic powder

Ground cumin

Shredded Lettuce

Tomatoes chopped

½ pound mild cheese, grated

Crisco for frying (about four sticks)

Mix baking powder and salt into flour.  With hands work in lard and enough warm water to make a dough that is neither hard or soft, like a tender bread dough.  It should not stick to hands.

Cover and let stand an hour or so.  Meanwhile, prepare garnishes and meat.

Brown beef in skillet and season to taste with salt, pepper, garlic powder, and cumin.  Keep warm.

Divide dough into 12 round smooth discs.  (keep these covered until needed)

On a smooth unfloured surface, roll dough into 6-7 inch circles about 1/16 inch thick.

When starting to roll each ball, dip in flour before the first three passes with rolling pin.  After that, additional flour should not be needed.

Place about two tablespoons of the ground beef mixture in center of each circle.  Fold circle in half.  Seal edges from fold up each side one third the way.  Do not seal the top of the curve.

Roll and fill tacos quickly to prevent the dough from drying. 

Fry in one inch of hot, but not smoking lard or shortening.  Cook turning once with smooth tongs until tacos are puffy and golden brown on both sides.

Drain tacos several seconds standing on end, over paper towel, a colander also works well.

Fill with cheese, lettuce, salsa, ect.