by Pat Gray

Created on: April 02, 2008

This recipe is why I enjoy cooking with a crowd - my friend and her son both participated and we took my initial idea (I was in England and they had never really had Mexican food before) and the three of us come up with something much better.

Meat filling:

1 pound ground pork
1 onion
1 tablespoon Mexican chili powder
1 clove garlic
salt to taste

Toppings:

Tomatoes
Lettuce

Onions
Japalenos

Shredded colby/jack cheese
Sour cream

Soft-shelled flour tortillas or hard-shelled corn taco shells (or both).

PREPARATION:

Meat:

In a food processor, finely chop the onion and the garlic. Add the ground pork, and chop some more. Add the spices and chop a bit more. Set aside for an hour or two, to let the ingredients "meld" a bit.

Chop the toppings finely.

Once the meat mixture has "melded", heat a heavy frying pan and brown gently - the mixture should be soft and finely crumbed, so it stays in the taco shells. As the meat is cooking, drain any excess fat.

If you're using soft-shells, cook in a microwave for about a minute, covered with a wet paper towel. If you are using hard-shells, stand on a cookie sheet in a 400 oven for two or three minutes.

Serve the meat and shells warm, with the toppings and a lot of napkins. And don't forget the bean dip, guacamole and Mexican beer!

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