Shredded beef taco

2 tablespoons lard or vegetable oil
1 pound ground beef
1-2 teaspoons pure chili powder
1 clove garlic minced
1/2 teaspoon salt
2-3 cups shredded iceberg lettuce
1 large fresh tomato seeded chopped
fresh coriander leaves
1 tablespoon chopped parsley
1/2 teaspoon ground cumin
1 can tomatoes undrained chopped
vegetable oil
12 corn tortillas
1 cup shredded mild cheddar cheese
Mexican- Latin week !
Heat lard in 10-inch skillet over medium high heat untill hot. Add beef;cook turning frequently till brown on all sides 10-12 minutes. Reduce heat to low. Add chili powder, garlic, salt, parsley and cumin; cook and stir 30 seconds. Add undrained tomatoes to skillet. Heat over high heat to boiling;reduce heat to low Simmer, covered untill everything is very tender, 1/2 hour.

STEP 2
Cook beef mixture,uncovered, over medium heat stirring frequently untill most of the liquid has eevaporated and beef is moistly coated with sauce, 10 to 15 minutes. Keep warm.
Pour oil into deep heavy skillet to depth of 1 inch.Heat oil to 375F (190C) ; adjust heat to maintain temperature. Fry tortillas in oil, 1 at a time, as follows: Fry tortilla a few seconds to soften.Using tongs, fold in half, holding slightly open to leave space for filling;fry,turning occasionally,untill crisp and golden 1 1/2 to 2 minutes.

STEP 3
Drain on paper towel Fill each taco shell with 1/12 of the beef, cheese, lettuce and fresh tomato in that order.Garnish with coriander;serve immediately.