I usually start most Mexican food themed blog posts saying something like, “If you know me, you know that I love Mexican food….”, however I think I have gotten that point across already. So here we are with another Mexican food recipe, and sure enough it’s delicious. This recipe is super easy and quick, and it’s likely you have most of the ingredients on hand. The only thing I had to run out for was a red onion (I only keep bags of yellow onions in the fridge) and fresh cilantro….wait, what was that? You don’t like cilantro? Oh, well, just skip that ingredient and leave it out! I don’t understand all the cilantro haters, but to each their own! You can also use pretty much any cheese in here, but I liked the pepper jack for a bit a spice….however, these tacos are not spicy, and very suitable for kids. In fact, next time I make them I am going to add more chili powder or something because I’d like a little more punch to my tacos. Feel free to do the same.
Before I made this, I had never ‘fried’ corn tortillas. Call me crazy, but I’ve never made a recipe that called for a crispy corn tortilla…until now. I am not crazy about frying things, and I think the less oil the better. With this recipe, you don’t need to go crazy with the oil….Spray the pan with your Olive Oil Sprayer or swirl a bit into the pan. You don’t need a lot. You could probably even use none, and just let them get crispy with time….I’d recommend using a little though, come on, this is Mexican food after all! Having a nice cast iron skillet will also help with the crispy shell!
So anyway, quick tip about the tortillas- Be sure to lay each one down in the pan and heat for a few seconds before you put the filling inside. I thought maybe it would be easier to make them on the counter, and then put them into the pan….well guess what? All my corn tortillas broke in half at the fold. Luckily this only happened to 3 and I learned from my mistakes. Just throw them in the pan, and then after a few seconds put the filling in the shell, and use a spatula to close the tortilla. Let it get crispy on each side (just a few minutes per side), and then you are done. Done and done. Do it.