1 1/2 pounds hamburger
1 tablespoon onion, chopped (I use more)
1 package taco mix
1 beaten egg
1 cup finely crushed tortilla chips
Combine all ingredients and mix well. Shape into six patties. Grill. When almost done, add a slice of cheese on top of each patty and continue grilling until it just begins to melt.
Serve on buns with lettuce, tomato, and salsa. I also serve guacamole.
1 large, ripe tomato, roasted, then peeled and roughly chopped
1/2 small onion, chopped 1 clove garlic, peeled and chopped
1 tablespoon lard or vegetable oil
1 whole chicken breast, cooked skinned, boned and shredded
1/2 teaspoon salt
Combine tomato, onion and garlic in a blender and process until very smooth. Heat the lard or oil in a medium-size skillet over medium-high heat. When quite hot, add the purée and stir constantly until it is thick and reduced, about 4 minutes. Stir in the chicken, remove from the heat and season with salt.
To make tacos, quick-fry 12 corn tortillas to soften them. Drain well on paper towels. Place 2 tablespoons of filling across each tortilla, roll up and secure with wooden picks. Cover with plastic wrap.
Add more oil to what is in the skillet and heat to medium-high heat. When quite hot, place 6 tacos in the oil. Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 minutes.
Drain on paper towels and keep warm in a slow oven while frying the remainder.
Serve tacos over a bed of shredded lettuce, and drizzle with crema. Dollop guacamole down the center and sprinkle with grated cheese.