I’m still on a Mexican food kick. I don’t think I’ll ever get enough of Mexican food. These tacos are far from healthy, but I don’t care. Sometimes you just crave deep-fried comfort food, and these are the perfect fix.
I first had these tacos last year when I spent a week in the Southern California desert visiting J’s parents. These tacos are one of his favorite meals and he insisted his father make them when we came to visit. And boy were they worth it. Tasty both hot and cold, they made for an amazing dinner and a tasty snack on the 9 hour drive home.
This is J’s Grandmother’s recipe. His grandmother grew up in rural Arizona on a ranch. They were never rich so the addition of potatoes to the beef probably started as a way to save money. It sounds gross to fill tacos with mashed potatoes, but they holds the beef together and keep the flavors in.
1 can roast beef
2 med potatoes
Seasoning: oragono, cumin, el pato salsa, chili powder, cayenne pepper
Topping: lettuce, cheese, tomatoes, salsa (optional; beef is spicy)
Crisco for frying.
-Peel potatoes and boil until tender
-Mash with a little bit of milk or water
-Season with salt and pepper
-Drain can of shredded beef
-Mix equal parts beef and mashed potatoes. Add potoes a little at a time because you don’t want mixture to be too mushy.
-Season with spices to taste
-Melt Crisco in a cast iron skillet, about 1/2″ melted in the pan
-Crisco should shine, but not bubble
-Fold then up to make a taco shape and grip the top with flat-edged tongs. Deep fry bottom by holding it upright in oil until it is firm. Lay it on its side, being careful that tortilla sides are evenly touching eachother. Deep fry until golden brown.