Best Ever Tacos

Put 1 pound of hamburger into a hot pan. Add the sea salt, pepper and Redneck brand pepper. If you don’t have Redneck pepper you can use the same amount of cayenne pepper, or just skip it completely if you don’t want any heat to the tacos. Brown the meat. Once it’s all brown, drain the fat.

It’s time to stir in the tomato sauce and diced tomatoes. Now add the chili powder, garlic granules, onion powder, and cumin. Let this simmer, stirring occasionally for about a half hour. This is a good time to taste it, and if you want to add anything, now is the time.

Grab your favorite frying pan and add canola oil halfway up the side of the pan.

It’s time to prep the tortillas. About 1 tablespoon of cheese goes on the raw corn tortilla. Use whatever cheese you like. I used colby jack. Then, 2 tablespoons of the meat mixture goes on top of the cheese.

When the oil is hot, carefully place the meat and cheese filled taco into the oil. You can tell the oil is hot enough by dropping a piece of the grated cheese into it, if it bubbles up and floats immediately, the oil is hot enough. I don’t really know what temp this is, I kinda just go by the cheese test. Medium high or so on your burner, though all stoves are different.

Carefully hold both sides of the tortilla and gently place into the hot oil. Once the oil has softened the tortilla (2-3 seconds) fold it all the way over. Make sure it lays flat in the frying pan.

About 1 minute later, flip the tacos over. Cook for another minute.

The tacos should be lightly browned on each side.

Pull it from the pan and drain some of the oil by tipping the taco over the pan. Do this with both sides of the taco.

Set on a tray covered with paper towels, to catch some of the excess oil.

Stuff each taco with pretty much whatever you like.