My family moved to the East Coast from the West Coast. And with them, they brought a love for some traditional foods they knew they were leaving behind. Tacos have the pride of place. We always made tacos for special visitor dinners.
Masa Harina, the ground corn flour with only water added to make the dough
Waxed paper squares
Tortilla press, which I bought at an Hispanic grocery store for $10
One hot griddle and one hot oil filled skillet
salt and a paper towel lined something to place the treasures on.
What follows is a finessing of dough and wax paper and skillets that creates the most meaty/crispy dough combination making an instant addict of you. Fill that shell then with perfectly seasoned beef or pork or chicken, and top it with lettuce, salsa fresco, cheese, avocado, green onions, and hot sauce, and you will eat tacos until you are sick.
However, as of yet, I’ve not found any establishment here creating, in the manner to which I have grown accustomed, these deep fried treasures I crave . So I guess I’ll keep asking my husband to go pull the batteries out of the smoke detector at the top of the stairs and I’ll keep on making them myself.