Rocksushi


Shredded vegetarian beef taco
Ingredients

2 tablespoons lard or vegetable oil
1 pound ground vegetarian 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

MORE INGREDIENTS:
1/2 teaspoon ground cumin
1 can tomatoes undrained chopped
vegetable oil
12 corn tortillas
1 cup shredded mild cheddar cheese

HOW TO MAKE:
Mexican- Latin week ! Heat lard in 10-inch skillet over medium high heat untill hot. Add vegetarian 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 vegetarian beef mixture,uncovered, over medium heat stirring frequently untill most of the liquid has eevaporated and vegetarian 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 vegetarian beef, cheese, lettuce and fresh tomato in that order.Garnish with coriander;serve immediately. Viva taco y Buen provecho !

HOW TO MAKE:

Mexican- Latin week !
Heat lard in 10-inch skillet over medium high heat untill hot. Add vegetarian 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 vegetarian beef mixture,uncovered, over medium heat stirring frequently untill most of the liquid has eevaporated and vegetarian 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 vegetarian beef, cheese, lettuce and fresh tomato in that order.Garnish with coriander;serve immediately.

Viva taco y
Buen provecho !

rocksushi wishes you a fine & tasty meal !