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For Maria from Virginia

In the 1950's I had a Hispanic roommate who made what she just called tacos, but made with potatoes. She peeled a medium size potato, cut into chunks, added 1 or 2 pounds of ground beef, and BOILED them till done, drained them well, mashed it all together, then popped it all into an iron skillet to brown and firm up. This was the meat filling that she put into taco shells followed by raw green onion, lettuce, cilantro, shredded cheese, a dollop of sour cream and salsa. Another note the corn tortillas were not fried. They were steamed to soften and sure saves on calories. I have just warmed them on a griddle to soften, but you have to work fast as they harden quickly as they cool.

I notice "Del Taco" a fast food taco stand has the softened tortillas on their menu now. The use chopped steak for the filling called "carne asada" but made as above.
Hope this helps you
AZgranny

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