These are always a hit and a weekly staple in my house. They’re based on Mom’s original recipe, with a few mods from Matthew and a few more from me. I’d recommend using the fried yellow corn tortilla method but you can always use the “Light” Tortilla Method for a lighter alternative. Best served with extra sharp cheddar cheese, salsa and cilantro.
Spices
- 2t Dried Onion Flakes
- 1/2t Dried Minced Garlic
- 1t Salt (I use Garlic Salt)
- 1/2-1t Chili Powder
- 1/2t Smoked Paprika
- 1/4t Oregano
- 1/2 Cumin
- 1/2t Dried Red Pepper Flakes
Ingredients:
- 1lb -1.25lbs Ground Veal for Vacos (Or use ground turkey “turcos” or any other ground meat)
- (1) 10oz+ Can of Enchilada Sauce (Or try Jessie’s Enchilada Sauce)
- 1/2-3/4 Cup Beef or Chicken Broth
- Tortillas (I recommend fried yellow corn)
- Shredded Cheese, Salsa, Cilantro or any other toppings you like
Preparation:
Meat:
Brown the veal/ground meat on medium in a saucepan. You’ll want to under-cook it just a little to leave it tender (it’ll continue to cook as it simmers).
While the meat is cooking, start frying the tacos to desired crispiness. Dry on paper towels and dash with salt on each side (I used a Himalayan Smoked Sea Salt).
The “Light” Tortilla Method
Preheat over to 350F. Lay tortillas on wax paper and each side with olive oil. Drape each tortilla directly on the oven rack using two lines for each shell. Bake for 7-12mins until desired crispiness.
Meat & Sauce:
Drain the juice from the meat and discard. Add beef broth and enchilada sauce until meat is covered. Add spices and stir until blended. Heat until simmering, decrease heat and cook on medium-low for about 15mins or to taste (you can leave this cooking as long as 45mins).
Spoon meat into shells and add salsa, then cheese, then veggies. Serve with Jessie’s fresh-made quacamole and salsa or black beans.
Caution: These are addictive!