Tacos

Prepare Ground Beef Filling and keep warm. Pour oil to a depth of 1/2 inch into a wide frying pan and heat to 350F on a deep-frying thermometer. When oil is hot, add a tortilla and cook until soft (about 10 seconds). Using tongs, fold in half; hold slightly open and continue to cook, turning once, until crisp (about 1 more minute). Repeat for remaining tortillas, adding more oil sa necessary. Drain on paper towels. Spoon 2 to 3 tablespoons of the filling into each taco shell. Offer garnishes to spoon on individual servings. Ground Beef Filling. Crumble 1 pound lean ground beef (I use ground turkey) into a wide-frying pan over medium-high heat. Add 1 medium-sized onion, chopped, and 2 cloves (or more) of chopped garlic. Cook, stirring often, until meat is browned and vegetables are soft (about 10 minutes). Pour off fat. Stir in 1 1/2 teaspoons chili powder, 1/2 teaspoon paprika, 1 teaspoon ground cumin, 1/2 cup Mild Chile Sauce or canned tomato sauce and 2 teaspoons Worcestershire. Simmer until thickened (about 5 minutes). Garnishes. Choose from the following: 2 or 3 ripe tomatoes, diced, shredded Cheddar cheese, shredded lettuce, 1 avocado, diced, sour cream and salsa. Mild Chile Sauce 3 1/2 pounds tomatoes, cored adn quartered 2 Anaheim chiles, stemmed and seeded 1 large onion, quartered 1 clove garlic 3/4 cup sugar 1 tablespoon salt 1 1/2 cups cider vinegar 3/4 teaspoon each grund cinnamon and cloves 1/2 teaspoon ground ginger In a blender or food processor, whirl tomatoes, chiles, onion and garlic in batches until pureed. Pour into a 4 qurt pan and stir in sugar, salt, vinegar, cinnamon, cloves and ginger. Simmer over low heat, stirring often, until thickend and reduced to 1 quart (about 1 1/2 hours).