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