Recipe: Tacos

The following cookbook contains recipes for tacos Ole Mole Great Recipes in the
Classic Mexican Tradition by Richard Condon and Wendy Condon. The recipes are on
page 61 of the book.

Tacos De Mochamos

1 pound pork
1 teaspoon salt
1 to 2 teaspoons lard
12 corn tortillas
1/2 cup corn oil for soft tacos or 1 cup corn oil for hard tacos

Cook the pork in 1 1/2 cups salted water until the water has evaporated-
approximately 30 minutes, depending on altitude. Allow to cool then shred the pork.
Fry the shredded meat in the lard until golden brown. Dip the tortillas in hot oil just until soft,
remove to absorbent paper, fill with meat and roll into tubes. Fasten with toothpicks.
If you desire crisp tortillas: when the go-go- tortillas have been filled and rolled and pinned,
refry them in hot oil until golden brown. Serve with Guacamole or Salsa.