Marsha doesn’t like tortillas heated in a dry skillet. She says they taste "raw." So I tried frying them in our homemade beef tallow, and she loved them! Here’s how I fried tortillas to make delicious crispy taco shells.
Place a cast iron pan on the stove, and with the burner set on medium add chunks of tallow to the pan. Keep adding until there is a half inch of melted fat. When the fat is hot, place a tortilla in the pan and fold it in half. Using tongs, turn it a few times until it just begins to get crisp. Remove it from the pan and place it on a paper towel to absorb excess fat. Add another tortilla to the pan and repeat.
Before frying the taco shells, I made a filling and salsa. For the filling I cooked some ground organic range fed beef, onions, green pepper, garlic and a Habanero pepper.
For the salsa, I diced a tomato, and chopped an onion and some garlic and fresh cilantro and placed them into a saucepan with a little cumin. After this simmered for about 15 minutes I chopped a dried Jalepeno and added it. Another 5 minutes of simmering and then I let it cool.
To assemble your taco put some filling in the shell, and sprinkle on some chopped lettuce and some grated cheese. Add a spoonful of salsa and enjoy! -G.H.