RedBeards Gringo Tacos

About 1/2 cupCubed tomatoes
2 large Avocados, cubed
About 1/2 cupMinced onion
About 1 cupShredded iceberg lettuce
1 poundLean ground beef
RedBeards #8 Dry Rub
Vegetable oil
1 dozenYellow corn tortillas
About 1 cupShredded cheddar cheese
RedBeards Habanero Hot Sauce


Cut up the tomatoes, avocados, and onion. Shred the lettuce. Set aside.

Pan fry the ground beef in a large skillet, making sure that there arenít any large chucks of meat. While frying, add the minced onion and RedBeards No. 8 Dry Rub to taste. (Sean uses a shade less than a teaspoon of RedBeards No. 8 Dry Rub.)

Once the meat is thoroughly cooked, set off to the side.

Turn the oven on to 250 degrees. This will keep the tacos nice and hot.

Prepare a cookie sheet or equivalent by layering paper towels on the bottom to soak up the vegetable oil from the tortillas.

Cover the bottom of a large frying pan with vegetable oil and place on medium heat. Once the oil is hot, place a tortilla in the frying pan. Quickly flip over and add a small amount of the meat mixture. Then fold the tortilla in half.

Fry the folded tortilla, flipping it until it starts to show golden brown spots on both sides.

Once the taco is cooked, place on the cookie sheet in the oven and add a generous amount of shredded cheese to the inside. Continue until all of the meat mixture is used.

To serve, remove the tacos from the oven. Serve with RedBeards Habanero Hot Sauce, lettuce, tomatoes, and avocados.

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