Tortillas: serves 2 really hungry people. ~2c White Flour ~1/2c Crisco (or other hydrogenated fat) ~1tsp Salt ~1/2c Warm Water
Mix the Flour, Crisco, and Salt together in mixing bowl. Add warm water and mix until the mixture becomes a dough (if the 1/2 c water doesn’t do it, add 1Tbs at a time and mix well). Form into 1/2 palm-sized circles, then roll flat. Warm cast-iron pan to Medium, and lightly spray with non-stick spray. Place tortilla in pan, giving each side 30 seconds, or as needed. Take tortillas and place in clean linen towel until served. Leftovers can be kept in a sealed plastic bag for up to a week.
Taco Meat: Guys, I’m not gonna lie, this is gonna be a little… vague. Brad normally does this part, but even when I do it, it’s just up to how it smells and taste as to when it’s done. I’m afraid this will be one of the tastiest experiments you’ll have. But remember: Less is More.
~2 lbs Ground Meat ~15oz Can of Tomato Sauce ~1/2 tsp Chili Powder ~1/4 tsp Ground Cumin ~1/4 tsp Garlic Powder ~1/4 tsp Paprika ~1/2 tsp Onion Salt ~Jalapeño Seeds (optional)
Brown meat in pan, then drain. Add about 1/2-3/4 can of sauce. Add more or less of all spices and seeds, according to taste. Garnish with favorite taco toppings, and eat immediately! Let me know how this works out for you!