TACO INGREDIENTS:

• Diego’s packet of either White Corn Tortillas, Yellow Corn Tortillas, or Street Taco Flour Tortillas

• ~500g *Mexican Shredded Beef

• Canola, vegetable, or olive oil (for frying the corn tortillas into crisp taco shells)

• *Pickled red onions (or use store-bought or drained fermented red cabbage)

• White cabbage, finely shredded

• Sour cream, thinned with a bit of water & favorite hot sauce (for serving on the taco/tostada under the meat)

• Crumbled feta

• Optional: *Basic guacamole or 1 medium diced avocado

• Optional sides: *Mexican rice and *Mexican pinto beans

TACO MAKING INSTRUCTIONS:

1. Prepare Soft Tortillas:

   • Warm the number of corn and/or flour tortillas you need according to the packet instructions.

   • Place them in a tortilla warmer or wrap them in a clean tea towel to keep warm.

2. Make Taco Shells:

   • In a medium pot or frying pan (with at least a 7 cm depth), heat enough oil to reach 177-180°C (use a candy thermometer to check the temperature).

   • Place 1 tortilla in the heated oil to soften.

   • Using tongs, gently fold the tortilla to create a taco shell shape, holding it in place while the bottom half cooks to a golden crisp (~2 minutes).

   • Flip the shell and cook the other side for an additional ~2 minutes.

   • Lift the taco shell out and place it upside down on a paper towel-lined plate to drain.

   • Repeat the process, ensuring the oil stays at the right temperature (177-180°C), and place the taco shells in a paper towel-lined covered dish to keep warm.

3. Assemble the Tacos:

   • Place the warmed tortillas or taco shells on the table, along with the bowls of hot and cold taco fillings.

   • Add Mexican shredded beef, pickled red onions, shredded white cabbage, thinned sour cream, crumbled feta, and guacamole or diced avocado (optional).

   • Serve with optional sides like Mexican rice and Mexican pinto beans.

Note: For the full recipe, visit Diego’s website. Enjoy building your tacos with family and friends!