Turkey Tacos

Number of servings: 4 to 6

Ingredients: 2 pounds of ground turkey (or beef if you prefer)
1 teaspoon of Sazón
salt and fresh ground black pepper
1/2 cup of canned tomato sauce
12 corn tortillas
vegetable oil

Fixings:
1 medium tomato, finely chopped
1 medium onion, peeled and finely chopped
1/2 head of iceberg lettuce, thinly shredded
1/2 cup of cilantro leaves, finely chopped
8 oz. (2 cups) of shredded cheddar cheese
Tabasco sauce (optional)

Directions:
1. Place a large skillet over medium heat and add the ground turkey or beef followed by the sazón. Season the meat with salt and pepper and let cook for about 10 minutes (or until well done). Using a wooden spoon or potato masher make sure to break up the meat. Once cooked, use a strainer or colander to drain the excessive oil from the meat then, return to the pan. Add the tomato sauce, let simmer for about 2 to 3 minutes. Remove the pan from the heat and let cool.

2. Meanwhile, place a different large skillet over heat and add a small amount of vegetable oil (enough to coat the pan). Once heated, add 3 tortillas (depending on the size of the skillet). Make sure they are alongside each other without overlapping.

3. With a spoon, place a small amount of the meat mixture on top of the tortillas (be careful not to spill it or it will splatter and can burn you). Then, using a fork or spatula, fold the tortillas in half forming a half moon shape and press down for about 5 minutes on each side (or until lightly browned).

4. On a large platter lined with paper towels, place the cooked tortillas to allow the excess oil to drain. Repeat the process for the remaining tortillas. Serve from the platter without the paper towels. Place a couple of fixings nearby for everyone to add as they please.

Recipe courtesy of Elsie Ramos. Find Elsie online at ElsieRamos.com