Meat Filling
2 cups shredded cooked chicken, pork, or beef (if you wish, use the chicken filling for Las Manitas’ Enchiladas Zacatecanas, November 1999)
Marinated Cabbage
2 cups shredded green cabbage
1 bunch chopped cilantro (about 2 cups)
1 white onion, thinly sliced
4 or 5 Roma tomatoes, diced
2 fresh jalapeños or 4 to 6 fresh serranos, minced (or more to taste)
juice of 4 or 5 limes (reserve some for squeezing on avocado)
salt to taste
2 avocados, thinly sliced
Toss all ingredients except avocado and set aside to marinate for at least 20 minutes. Put sliced avocado on a plate, squeeze lime juice on it, and refrigerate, covered with plastic wrap, until ready to fill taco shells.
Taco Shells
enough vegetable oil for dipping tortillas
36 corn tortillas
Pour vegetable oil into a skillet to a depth of about 1 inch. Heat it until the oil ripples. Meanwhile, heat a griddle or comal over high heat. With tongs, quickly dip each tortilla in the vegetable oil long enough for it to go limp, just a few seconds. Drain excess oil and then place the tortilla on the hot griddle. Flip it several times, cooking 3 or 4 minutes to a side. Before it gets too rigid, fold it over to make an envelope. Your shell should be stiff but not as crisp as a store-bought shell. Keep tortilla shells warm in a 150-degree oven until ready to fill.
To serve, fill shells with meat (on the bottom), marinated cabbage, and avocado. Eat immediately. Makes 3 dozen tacos.
Recipes from Round and Round, April 2001
Enchiladas de Chile Ancho Recipe
Rosario’s Tacos Callejeros Recipe
Tortilla Turnovers Recipe
