Mexican

Tacos

Ingredients:
Taco dough- 3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
About 1 cup warm water
Method:
Stir together flour, baking powder and salt.
Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
Turn out onto a board and knead until smooth ball.
Cover lightly with plastic film and let rest about 15 minutes
For each taco, flatten one ball into a 4 or 5-inch patty, then roll into about a 9-inch round,
rolling from centre to edges.
Turn taco often, stretching dough as you carefully peel it off board.
As each taco is shaped, place on preheated, dry, heavy wide frying pan over medium-high heat.
Almost immediately , tiny blisters should appear.
Turn tacos and immediately start pressing a wide spatula directly on top of it-press gently but firmly all over the top. Blisters will form over most of surface as you press.
Turn taco and press all over other side until blisters turn golden brown; tacos should remain soft If tacos stick or brown too quickly, reduce heat.
Serve with taco filling.
Taco meat filling-
1 pound lean ground beef
1 medium size onion, finely chopped
1 1\2 teaspoons chili powder
1\2 teaspoon each oregano and paprika
1\4 teaspoon each dry rosemary, ground cumin, and pepper
teaspoon garlic salt tomato paste
2 teaspoons Worcestershire taco shells
About 1 cup shredded sharp cheddar cheese
2 to 3 cups shredded iceberg lettuce
2 large tomatoes, sliced in thin wedges
In a wide, frying pan over medium heat, cook meat until brown and crumbly.
Add onion and sauté until limp, then stir in chili powder, oregano, paprika, rosemary, cumin, pepper,garlic salt, 3 tablespoon tomato paste and Worcestershire.
Simmer gently, uncovered, stirring often until hot through.
Fill each taco with 2 to 3 tablespoons beef mixture.
At the table pass cheese, lettuce, and tomatoes.