Recipe courtesy of Lupe's Situ Tacos
Recipe courtesy of Lupe's Situ Tacos
Episode:
Beef, Bowls, and Burritos
Hushwe Tacos
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- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 35 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 736
- Total Fat
- 65 g
- Saturated Fat
- 31 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 28 g
- Cholesterol
- 188 mg
- Sodium
- 581 mg
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 736
- Total Fat
- 65 g
- Saturated Fat
- 31 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 28 g
- Cholesterol
- 188 mg
- Sodium
- 581 mg
Ingredients
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Directions
Special equipment:
toothpicks- In a large, dry cast-iron pan on medium-high, throw in the ground beef and break it up with a wooden spoon. Stir occasionally as it renders and cooks in its own fat. While that’s happening, heat another smaller cast-iron pan with 1/4-inch layer of oil on medium-low heat. Get a cookie sheet and line with several layers of paper towel, next to the pan with the oil. Take the corn tortillas one at a time and carefully drop in the pan with the oil until just heated on both sides. (You don't want to fry the tortillas until they're hard, just until they're pliable.) Set the tortillas on the paper towel lined cookie sheet. (Layer paper towels on top if you need more room and continue with the rest of your tortillas until they are all soft.)
- When the beef is fully cooked, turn it off the heat and add the butter, onions, jalapeños, salt and pepper and mix thoroughly. Taste and add more salt and pepper as needed. Let cool in the freezer or for 10 minutes, so you don't burn your hands while assembling the tacos.
- Take your cooked corn tortillas and spoon the hushwe mixture onto one half of each tortilla. Pull the other half to connect at the top of the tortilla in a taco shape. Sew together with 2 toothpicks, one on each side on the taco, like a pocket. It's important that there are no big gaps allowing the hushwe filling to escape. It should be fully enclosed.
- Fill the smaller cast-iron pan again to have 1/4 inch oil, then heat to medium or medium-high. Place the tacos in the pan and fry on each side until golden brown. Remove to paper towels to drain. REMOVE THE TOOTHPICKS BEFORE EATING THE TACOS!
Cook’s Note
I like to add fresh pico de gallo and guacamole on the inside of my tacos, when I take the toothpicks out. Or your favorite salsa! Sahtein! Salud! Enjoy!
