Torquemada Tacos [Kosher]

Ayep, you read right.

So, don't know what Kosher means? It means that it comes from a certain part of the cow, [looking at a cow facing the left, cut it down the middle vertically, and use only the left portion. No bowls, stomachs, or genitals are used.]

How do you make Kosher Tacos? Acquire a butcher's chart, or better yet, just ask your butcher for kosher meat. Most cuts are already OK'd by a rabbi as such, but sometimes, they try and sneak in a rump steak or similar.

Anywho, acquire kosher strip steak. There are two methods to producing the meat for this, either in the South Western Texas style, or the traditional Mexican style. The difference is how the meat is cooked.

For the SWT style, the steak is seared in a pan, spiceless, and then cut into uber-thin strips. A average strip steak can produce twenty-to-twenty three slices, or if you're savvy, you've sliced the steak horizontally three times, producing somewhere around 70 strips.

Mexican style, the meat is ground with a 15% fat mix, and then pan cooked. I frown on this method since it pretty much stews your meat in fat, giving it both 'flavour' and enough calories to kill a small horse.

Now, here's where things take a spin. Do not use mexican standards for tacos. Spanish versions of the dish are often heavy on rice instead of lettice, and substitute hard, sharp cheeses like cheddar for more pungent ones. Gouda, for example.

So, kosher meat, gouda, rice, what's missing? Oh, the taco shells.

Want to know how to make taco shells yourself? Take a package of tortillas, hang them from the rack in your oven, and cook at 125 for a while. Soft, warm, and a bit of a crunch.

Now, place meat, rice, cheese, in that order, into the shell. A pale-ale, or a 50/50 is suggested.

never even thought of making my own tacos... is it really that easy? how long is a little while?

typically until carmalized, which is about 3 minutes in a conventional oven. Buy two packages, and toast one package to see what is the right time for your oven.


You could also easily convert this to a quesadia recipe by placing the tortilla into a medium heat pan with plenty of non-stick on the bottom. The first tortilla you use must be thrown away, since it soaks in all of the non-stick extra.

Substitute the Gouda for mozzarella or American cheese instead.

never would've though of the oven for shells... i usually use shallow oil in a pan... i'll hafta try that sometime.

potatoes also work-small red type-cut in half or chunked, some lemon pepper, pepper, a little salt, perhaps a little red wine vinegar, warm in olive oil on medium heat until lightly browned