Art’s Guide to Cooking Tacos

Alex and I had tacos at Art and Betty’s house a few months ago. They were cooked perfectly. And his process seemed so much easier than the one I had grown up with. I bugged Betty for instructions and here’s what she sent. Thanks Betty and Art!

Taco1 — 8 inch porcelain coated cast iron. Cast iron is best for maintaining an even cooking temp and the coating makes it easy care.

Taco2 — the amount of oil should be about as deep as the tortilla is thick, about 1/16 to 1/8 inch deep.

Taco3 — Oil should be hot enough to really bubble when the tortilla is lowered into the oil.

Taco4 — Hold it down for a bit until it softens and then fold top over

Taco5 — two at a time…

Taco6 — trying to show the depth of the oil – it should remain at 1/16 to 1/8 inch deep.

Taco7 — turning the taco…

Taco8 — Don’t cook it too crispy or it will get hard and break. It will probably be done before you think it is.

Taco9 — Always drain the taco – it’s really hard to keep the right amount of oil so you’ll want to drain here and rest it on a paper towel when done. If you’re cooking a lot you’ll have to add oil during the cooking process and let it come to temp again