Month: September 2011

Presley’s Strawberry Cream Hand Pies!

Presley’s Strawberry Cream Hand Pies!

I woke up today and realized the month of September was coming to an end….  I smiled at the thought of fall and all my jacket wearing days that lay ahead.  Then for a brief moment I started to panick thinking with the warm weather sneaking out the back door my beloved strawberries would be taking a leave of absence as well.  Oh the horror!  As soon as the thought entered my mind it was rescued with the realization that California strawberries are grown all year long , and could be picked up fresh or frozen.  Either way I’m going to celebrate my california strawberries this fall/winter wearing a jacket!

All photos taken by: Nicole Presley 

Ingredients for strawberry cream hand pies:

2 1/4 – cups flour

1/2 – teaspoon baking powder

2/3 – cup sugar

6 – tablespoons cream cheese (room temperature)

1 – stick butter (room temperature)

1 – teaspoon pure vanilla extract

1 – large egg

Mix flour, baking powder and sugar in a bowl and set to the side.  Then put cream cheese and butter in an electric mixer and mix for 3 minutes or until fluffy.  Add vanilla and egg in and mix well.  Then slowly add in flour mixture until combined.  Divide dough in half and pat into two disks.  Wrap with plastic wrap and place in fridge for an hour or over night.



Preheat oven 350 degrees Fahrenheit.  Line cookie sheets with wax paper or a non – stick baking mat.

Take one disk of dough of of the fridge.  On a lightly floured surface roll dough about 1/4 inch thick.  With a round 2 1/2- inch circle cookie cutter cut as many circles as possible. With the scraps re-roll and continue cutting until you’ve cut all the dough.  Then place your circles on prepared cookie sheets and place back in the fridge for 15 minutes.  Grab your second disk and repeat process.



While you are waiting for your dough to chill, let’s make the filling.

Ingredients for the filling:

6 – tablespoons cream cheese (room temperature)

3 – tablespoons confectioners sugar

1/3 – cup strawberry preserves

3 – strawberries chopped


Mix cream cheese and confectioners sugar with an electric mixer till combined, then set to the side in a small bowl.  Chop strawberries into tiny pieces and mix into perserves in another bowl.


On half of the pie circles place 1/2 teaspoon of cream cheese mixture in center of circle, then place 1/2 teaspoon of strawberry mixture on top.


Now on the other half circles take a small cookie cutter and barely imprint the center with the cutter (I used a strawberry cutter, this step is optional) make sure not to push all the way down.  This is purely for decoration.  Then place pie circle on top of circle with cream cheese and strawberry mixture to make your pie.  Press around the edges with your finger to seal, then take a fork and indent all around.


Place in the oven and bake for 7 minutes then rotate cookie sheet and bake for another 7 to 8 minutes or until edges are golden.  Remove from oven.

Ingredients for topping: 

1/2 – cup sugar

1 – teaspoon cinnamon

Mix sugar and cinnamon in a small bowl.  Then dip each hand pie in sugar mixture while still warm set on wire rack to cool completely!  Enjoy.  Should make 15 pies total.


Strawberries wrapped in warmth!  

Mole a Mole – 4th Annual Feria de Los Moles (‘moh-leh’)

Mole a Mole – 4th Annual Feria de Los Moles (‘moh-leh’)

Mole.  What a delectable dish.  Certainly not the easiest thing to make.  One of the many gifts of living in Los Angeles is all the different styles and tastes of prepared mole that one can buy.  Whether it be from a vendor or restaurant.  Recently I was invited to a private mole tasting at Dona Socorro’s (founding member of ‘La Feria de los Moles’) home.  It was the perfect demonstration of two of the most traditional mole styles, Puebla and Oaxaca.  I had both.  I can’t say there was a winner amongst the two moles…. the lucky winner was me the taster who got to enjoy two plates of sublime mole.  I was shocked to discover how many laborious hours go into making mole.  Making mole for a small amount of people will easily run you 5 hours.  Try a crowd of 25…. your looking at 10 hours.  Want enough mole to feed a big party…. it’ll take about 3 days! DAYS!  Wow, no wonder I’ve never made homemade mole.  I’m positive it’s something I’ll try doing in the near future since Dona Socorro inspired me.  In the meantime if you would like to get your hands on some delicious mole…. Then make it your business to attend the            “4th Annual La Feria de los Moles: Puebla vs. Oaxaca!”  Yes, Dona Socorro will be at the event making her famous mole! Enjoy! 

Date: October 9th, 2011

Time: 10 a.m. to 7 p.m.

Place: Olvera Street

This family friendly event will have FREE admittance and food will be available for purchase.

Here’s a few pictures from the pre-tasting: 



All photos taken by: Mando Lopez

Don’t miss out on the fun!

I’ve been crowned a  “POSITIVITY AMBASSADOR!”

I’ve been crowned a “POSITIVITY AMBASSADOR!”

What an exciting time!  The “Master of the Glass Half Full” (pictured above dressed in white) has befriended me and I am thrilled  to help him circulate his message as a “positivity ambassador.”  The Master of the Glass Half Full is a positivity guru on a mission to spread the philosophy of positivity across California.  I don’t know how he found me.  I think  a friend of a friend told him all about me and how much I love drinking milk.  He mentioned a gal told him how I was a firm believer in drinking  a warm glass of milk before I go to bed every night for a sound sleeping experience.  I guess she knew I need my 8 hours of sleep  in order to keep up with my emphatic  joie de vivre.  He then told me to start drinking 3 glasses a day, it makes for a pretty smile. All that calcium builds strong teeth and prevents cavities.  Now I could continue smiling all day long… a form of positivity.

Do you know the story of the Master of the Glass Half Full?  Let me give it to you in a nutshell.  Basically this guy, his real name is Simon Felix, was madly in love and the relationship went south.  His poor heart was shattered into smithereens.  Needless to say he had a hard time seeing life through rose colored lenses after that.  Best said he was now a pessimist.  One day he set out to leave his home town of San Mateo, California in search of self discovery.  During these travels he met an old wise sage.  The sage noticed his negative outlook on life, and decided he needed an uplifting change. The wise sage gave Simon Felix an old box, when he looked inside there was a crystal glass and a note that read “fill this glass with milk.” He followed the instructions and no matter how much milk he poured the glass never filled to the top, and once he started drinking out of the glass it never emptied pass the half way mark. It was permanently half full. The message became clear he would never see the world as half empty again because his glass was always Half Full!  The rest is history in the making. Simon Felix became the MASTER OF THE GLASS HALF-FULL, and is here in California to sprinkle his positivity all over the land.  Follow him on twitter here. Like him on Facebook here.

Let me show you my new friend.

Disclosure: This is part of a sponsored campaign with the California Milk Processor’s Board and Latina Mom Bloggers.

Lay your eyes on my Coconut Flan.

Lay your eyes on my Coconut Flan.

I am known to adore many things, but one of my favorite foods is coconut.  I heart coconut confections, cookies, cakes, paletas,  you name it…. if one of the ingredients is coconut there is a good chance I love it.  The real truth is I have never made anything from a whole coconut, I usually buy the shredded sweetened coconut in a package, and go from there.  This time I tested my kitchen skills and decided to break open a fresh coconut to make a coconut flan.  I was nervous to see what the results would bring.  Me and my loved ones were smitten by the gorgeous scent this flan perfumed my kitchen with, so the anticipation of the actual taste was utter excitement.  ONE bite in,  I knew this flan was the one for me…. I’ll never be the same.

All photos taken by: Nicole Presley 

Ingredients for coconut flan:

1 – Melissa’s Produce sweet young coconut (to make 12 oz. coconut milk)

5 – large eggs

6 – ounces cream cheese

1/2 – tablespoon almond extract

1/2 – tablespoon vanilla extract

1 – can sweetened condensed milk (14oz.)

3/4 – cup cajeta

3/4 – cup shredded sweetened coconut


Preheat oven to 350 degrees Fahrenheit.

First things first. Take your sweet young coconut and cut off the diamond shaped point on top with a sharp knife. Then poke a hole in the exposed shell and pry off the circular crown.


Drain and reserve all the liquid. Once all the liquid is drained, break the coconut in half and spoon out the flesh.


Marry the two in a blender and blend for 3 minutes to get a thick coconut milk. Then pour through a sieve and collect the coconut milk…. this should make 12 ounces.


Pour coconut milk back in the blender, along with the eggs, cream cheese, almond extract, vanilla extract, and sweetened condensed milk. Blend for a minute or until completely combined.

Spray a bundt pan with a non stick baking spray, then fill the bottom with cajeta.

Next pour in flan mixture. Then top with shredded sweetened coconut.


Cover the pan with aluminum foil and place inside a large pyrex baking dish. Pour hot water into the pyrex baking dish to fill up half way.

Then place the baking dish into the oven and bake for 1 hour.

Once out of the oven, remove from water bath and uncover to allow cooling. Run a small knife around the edge to ensure it from sticking.  Let the flan rest for one hour then flip it over onto a plate. Slowly lift pan up away from plate. Then put in the fridge for 5 hours or overnight.  ENJOY!!!!!!

No compensation was received for this post. I was provided with a sample of  Melissa’s Produce young sweet coconuts to aid this recipe. The recipe and opinions are my own.


Membrillo, Manchego, Crema, and Pistachios= Decadent Dessert

Membrillo, Manchego, Crema, and Pistachios= Decadent Dessert

When I eat this dessert I feel like I should be sitting at a table surrounded by aristocrats. Oohing and Awwing over the beauty of the taste that has somehow caught people off guard.  This dessert is magical in the way of being able to transport me to many places, it reminds me of times in my life I will never forget.  It is the taste of conversations with my dearest friend. It is the taste I remember most when my palate was coming of age. It is the taste of unusual decadence. It is the taste of my Latina culture amplified by 10. The pairing of Wonderful Pistachios with membrillo, manchego, and cream is a taste EVERYONE should be fortunate enough to savor and enjoy!

All photos taken by: Nicole Presley

This recipe will make 4 desserts

Ingredients for decadent dessert:

A slab of membrillo (quince jam)

1/4 – cup grated manchego cheese

1/8 – cup whipping cream

10 – wonderful pistachios (chopped)

For a single serving…. grab a little dessert plate and place a small slice of membrillo in center.

Then take a small pinch of grated manchego  and place on top.

Then pour a little bit of whipping cream over the top.

Lastly sprinkle with your chopped Wonderful Pistachios…. A pairing worth celebrating!

Try not to gobble it all down in two seconds!

No compensation was received for this post. I was provided with a sample of  Wonderful Pistachios to aid this recipe. The recipe and opinions are my own.

Here’s a cute idea if your having a dinner party…. serve your dessert in a spoon for a bite size portion.

Ay cabron, que bueno!


My food interview with the sensational, inspirational –     Kim Deal of The Breeders/Pixies. Yup, I said food interview!

My food interview with the sensational, inspirational – Kim Deal of The Breeders/Pixies. Yup, I said food interview!

I don’t remember the year exactly…. It might have have been 1991 or 1992, the Pixies were playing a private show for Halloween here in Los Angeles at a club that was called 1970’s on Highland.  I found out about it because KROQ was giving away  tickets to listeners. Like many, I tried winning some but my phone was never the 106th caller.  Turns out, at the last minute a family friend of a friend knew somebody at the club and I was able to get into the show.  Due to overcrowding and my moxie, I ended up sitting on top of Kim’s amp as she played the show.  It wasn’t like I just jumped up there right before the show started, I was being smashed on the stairwell and made eye contact with her.  I motioned to her with a sad face if I could sit on her amp and she said “yes.”  Fast forward 20 years and who would have thought I would be talking with Kim about frijoles and tortillas?

She is an L.A. resident (temporary) these days and living not too far from me, so we met at her place.  Kim Deal is a busy gal with a full calendar, in a little over a month she will embark on a Pixies US tour called ‘Lost Cities’ performing the classic ‘Doolittle’ album.  She is also in the studio making new music for her own band.  Kim has been hailed as one of rocks most influential musicians by critics and fans alike.  She was also titled the “coolest person in the world” by the Washington Post.  She is one of the most down to earth individuals with a heart of gold.  Her voice has the strength to pull you in and never let go.  Her songwriting with The Breeders is flawless….. but enough about all that music- jazz, let’s talk to Kim about her thoughts on food!

Me: When you’re home in Dayton, do you grow your own vegetable garden?

Kim: When I’m actually home in Dayton.  Now I’m going to say what regularly happens because this year was a little different…. I was gone.  Tomatoes are a big thing for me.  Home grown tomatoes.  You know the past couple of years they haven’t done well.  They haven’t turned red…. it’s a very weird thing.  They’re OHIO tomatoes, there’s just no talking about it.  We have VERY GOOD tomatoes.  Early Girls are what I like to plant so they come out first.  Then the beefsteaks,  I love those.  But their are all sorts of varieties with the cutest names.  For me the more citric acid in a tomato the better, and I like to salt them.  I put a lot of salt.  Some people like black pepper on them but I don’t.  Kelley likes black pepper.  I can obsess over tomatoes, especially the beefsteak.

Me: You’ve traveled all around the world. What is your favorite food city?

Kim: Tel Aviv.  Now they have ful medames over there.  It’s made with fava beans, garlic, lemon juice and oil.  I’m from Huber Heights, Ohio it’s a suburb of Dayton.  Think of how small that is?  The sign reads 30,000 happy people.  It’s the biggest community of brick homes.  So when I moved to Boston, I tried hummus and had no idea what it was.  It was delicious, I loved it but I had never heard of any of this stuff.  Then I went to the Middle East Cafe in Cambridge, Massachusetts.  I walk in and they got this menu I start ordering, and I ordered the ful medames. OH MY GOD, IT’S SO GOOD, and all the delicious salads there.  So I begin loving these flavors.  Then I go to Tel Aviv for the first time, and I was in heaven.  Everything was so delicious.  I can’t even explain it.  I mean you could describe a dish by saying “it was so good” “Oh I like it” …. that’s all I could do.  Everything was so fresh and delicious.  I love Ful.  I love Middle Eastern food.  I love Tel Aviv.

Me: Well this question ties in with your last answer. What’s your ideal meal? If you could have ANYTHING you want…. What is it?

Kim: Mexican!  (She burst into a happy laughter)  After saying all that about Tel Aviv, now I’m saying I love Mexican food.  No, I want Mexican.  I love Mexican food and always have.  I mean I worked at Taco Bell when I was in high school as my first job.  It was the first time I ever even thought of anything called Mexican food.  You didn’t use to go out in the mid-west and get Mexican food.  There was no Taco Bell.  There were BURGERS!  I don’t even think Mexican food had hit America yet.  I remember working at Taco Bell, before it was owned by Pepsi, and everything we served was fresh.  I once served a bug from the lettuce in someone’s food because the produce came straight from the farm.  I was like “I’m sorry.”  We would grate our own cheddar cheese.  We would make the beans and meat in the back.  It was delicious.  I mean it wasn’t the Mexican food where you ground up the corn in a molcajete to make your own tortillas.  It wasn’t that for god-sakes, that’s, oh my goodness.  If I could as an ideal meal it would be tamales, enchiladas in a verde sauce not too spicy, with beans and cheese, and sour cream.  Oh I want fresh hot tortillas with some creamy guacamole and beautiful salsa. Mmmmm.

Me: When you cook or you get a hankering for cooking, what is your specialty?

Kim: I feel my specialty is opening cans.  I stumbled into something this past summer. Kelley has been saying she is trying to feed her inner body and not her inner child.  So I’ve been trying to feed my body and not my inner child.  I’ve stumbled on this thing that I cook in a skillet.  Cut veggies with a little bit of olive oil, then I add some chicken and artichokes, and right before it’s done I add spinach for it to wilt a little.  I like my eggs too.  I think I do a good egg and that’s a good stand-by food when I’m in Japan. Sometimes the menu can get scary there with fish-heads on it.

Me: What is your guilty food pleasure?

Kim: CHOCOLATE.  Everything gets TRUMPED by chocolate.  Dark.  Delicious.  Tobacco Chocolate.

Me: Who’s house do you secretly wish to be invited to for dinner?

Kim: Either Martha Stewart or Paula Deen.  Who ever is not having fish that evening. Even though I bet Martha does a good fish.  I bet Martha has all the fresh gorgeous good ingredients too.

Me: Yeah…. she has a farm.

Kim: Yeah Paula Deen probably would have too much sausage.  She would have a lot of cream.  Probably be HEAVY.  Martha Stewart.

Me: What’s a ‘must have’ backstage?

Kim: NOT AQUAFINA! NOT DISANI! I like Evian water.  Also right now when I go back there,  Fruits.  You know what’s strange, it seems like the only time I could get good vegetables, even in my life is when we go on tour, and we ask for vegetables back stage. Partly because they are all done in crudites.  Sliced up.  Once in a while they are no good because they bought the plastic container of cut veggies.  I like to have good vegetables and fruit backstage.  BUT the must have is the water, and non-alcoholic beer.  It’s like a baby bottle.  My favorite non-alcoholic beer is Beck’s, St. Pauli Girl, and Clausthaler. Those are my 3 favorites.

Me: What dessert puts a smile on your face?

Kim: I can do cheesecakes.  Oh my god!  You brought over those fucken Sprinkles cupcakes that time.  I was obsessed for those Nicole, for like a year.  I made my friend Cheryl from Los Angeles take Sprinkles Cupcakes to Ohio with her at the beginning of the summer.  I MADE her take them for my birthday.  She took a dozen I think.  It was like I was a bulimic.  I’m obsessed with those cupcakes and I had them in my room and I wasn’t sharing them with anybody.  My friend Kyle asked for one and I told him “NO.”                    I remember calling Sprinkles last year, just sitting there thinking “I wonder if they deliver?”  I called them up and asked “Can you  deliver to Ohio?”  Sprinkles lady said “No, we don’t deliver we just do dry packaging, I could send you that.”  I said “No, that’s okay.”  Then I told her “Sometimes I just sit around and think of Sprinkles Cupcakes.” She said “I think that’s one of the nicest compliments we’ve ever gotten.”                                                The RED VELVET is my favorite.                                                                                     You know who else has a dessert worthy of a smile?  Dayton has this little Dorothy Lane market that has these cookies.  They’re called Laura’s cookies.  It’s just a sugar cookie that is so darn good, and they cut them according to the season.  Flowers for spring, pumpkins for Halloween.                                                                                                 Cheesecake, Sprinkles Cupcakes, and Laura’s Sugar cookies.

Me: I hear from an excellent source that your mom is a stand out cook. What’s your favorite dish that she makes?

Kim: I don’t think she actually was a good cook, but she makes good hillbilly food.  Well my parents are from Appalachia.  So my mom will make a delicious spaghetti, you know she’ll take the pork loin or whatever.  Fry it in the bottom of a big pot till it browns.  Then she’ll add tomatoes and tomato paste.  There’s nothing in it really though.  I guess the Italians call it gravy, you know I’m use to seeing spaghetti sauce with green peppers and mushrooms the way you see it in a jar.  The way my mom makes it, she said the girl from Tali Hill taught her.  My parents lived on Tater Hallow…. Tater Holler is Potato Hallow.  She got the recipe from some lady in Tali Hill which is Italian Hill.  There’s no chunks in it or anything.  It’s just gravy.

Me: So that’s your favorite dish your mom makes is this spaghetti?

Kim: No…. Probably not.  I like her coleslaw and potato salad.  Sometimes there are pieces of fat on the pork and that grosses me out.  If she got rid of the pork pieces, but still cooked it with pork then I would like it.  What else?  She makes a good meatloaf.  Oh her cornbread!  My parents will take a big tall glass and fill it up with cornbread, then pour buttermilk over the top and swish it up then take a spoon to it.  To them that is just heaven.  I mean they will argue for days who makes better sausage gravy and bisquits.  My mom ruled with the gravy.  But when they got it wrong you should hear them (her voice goes wobbly to imitate her parents bicker) “You should have used more flour!”

Me: Do you like bacon?

Kim: Well I like bacon.  I like it crispy like when I go to Cracker Barrel or some place like that.  Evidently you are not suppose to go to Cracker Barrel because they don’t have a kind policy towards hiring gay people.  Chris Glass told me that.

Me: Black beans, Coffee beans, bean and cheese burritos… Seems like you are a closeted beaner?

Kim: Yeah, I love them.  Black beans I love them , it’s true.  I love lentils.  I have a can of progresso lentils right over there.  That’s a great dish my dad makes…. a big pot of pinto beans.  Again as long as they don’t have too much pork in them.  You know guys, they cram everything with meat.  It’s so gross.  But if he could back off,  my dad could make the best pot of pork and beans.  He told me a story the other day about cheek meat… he called it “jowel meat.”  He said they were so poor, that’s what he lived on once.  You know him and my mom will have these who can ‘out-poor’ eachother stories.  My mom always wins by the way, and dad gives it to her, because she wins.  We are talking newspaper on the inside of the wall as a heat source.  There was no refrigeration, they would put their milk in the cold creek.  They would have to go outside to get the milk.  He told me how they lived for a week off of jowel meat and pinto beans and some sort of bread product because they were poor, eating off the jowel meat.

Me: You lived in East Los Angeles for a couple of years. What did you like to eat there?

Kim: Guacamole.  I’ll tell you what was good in East Los… skirt steak-carne asada.  Also my friend Alex’s family would fry up carnitas in a big copper pot.  That was delicious. Home made meals out of people’s homes were fucken good.  Carnitas was my favorite.

Me: Are you annoyed with people obsessed with food?

Kim: I’m so not a foodie.  I’M NOT!  You know I’ll get in a Pixies tour bus and I will just want to shoot myself in the face.  The guys are talking about what they just ate, what they are going to eat,  and the meal they had yesterday.  That’s all they do is talk about food. IT’S THE WHOLE TOUR!  It’s the only conversation in the bus.  It’s the only conversation.  Joe is a huge foodie.  David loves food.  I mean we roll into a town and the tour manager, Joe, David and even Charles will be planned out.  They are the types that talk about what’s good to eat in each city.  If they’ve heard of a restaurant, they’ll have to go there.  Joe will even eat cheek meat, brains….stuff like that.  They adore it.  They don’t entertain me with tales of food, it’s just them yammering away.  I could get an omelette with cheese and a side green salad, and I’m good.

* Pixies tour starts Oct 27th and goes through Nov. 21st. Buy tickets here!

Photo taken by: Mando Lopez



Ground Beef and Potato Tacos… top it with a dill pickle for happiness.

Ground Beef and Potato Tacos… top it with a dill pickle for happiness.

I was under the impression everyone knew how to make hard shell tacos.  My tia makes killer tacos, my future mother in law makes delicious tacos, my nina makes yummy tacos. Hell, even my neighbor who never cooks makes decent tacos.  It’s a Mexican staple that has gone global, or at least I thought so.  Not to long ago I went to a party and lo and behold, tacos were being served as the main dish.  Unfortunately this party thrower missed the mark COMPLETELY!  The crazy part is this person is a excellent cook and all the other dishes served were really good, so I couldn’t chalk it up to this person not knowing their way around the kitchen.  It made me realize maybe I’m taking the hard shell taco recipe for granted.  I decided to make the most commonly made taco in my neck of the woods, which is carne molida con papa (ground beef with potato).  Take this ordinary taco and add some cheddar cheese and a dill pickle to the top to make it extraordinary.  Yes…. I said a dill pickle!

All photos taken by: Nicole Presley

Ingredients for ground beef and potato tacos:

2 – idaho potatoes, medium size (peeled, diced and boiled)

1 – tablespoon olive oil

3/4 – cup diced onion

1/2 – pound ground beef

1/2 – pound ground pork

1 – teaspoon minced garlic

1 – teaspoon salt

1 – teaspoon black pepper

1/2 – teaspoon oregano

1/2 – teaspoon ground chipotle pepper

15 – corn tortillas

1 1/2 – cups vegetable oil


(additional ingredients)

dill pickle spears

grated cheddar cheese

your favorite salsa

sour cream

slices of avocado

Fill a medium pot with water to the halfway mark, then place over a medium high flame. Bring to a boil.  Take your two potatoes and peel and dice them.  Boil for 10 minutes. Remove from flame and drain.  Set to the side.

In a large frying pan over a medium flame add olive oil and allow to get hot. Then add onion, and saute for 5  minutes. Mix your onions around every so often so they don’t burn.

Once your onions are a bit translucent add the ground beef, and mix into the onions. Then add garlic, salt, black pepper, oregano, and ground chipotle pepper. Mix well and cook for 7 to 10 minutes or until ground beef turns brown. Then add boiled potatoes to the gound beef mixture. Mix well and remove from flame.  Place in a bowl to start assembling your tacos.

Warm your each corn tortilla on an open flame for 15 seconds on each side. Then place them in a towel to stay warm or a tortilla holder. This step will keep your tortilla from breaking.

Let’s start making tacos.  In a large frying pan over a medium flame add vegetable oil and allow oil to warm while you assemble your tacos. Take a warm corn tortilla and fill with 1 1/2 tablespoons ground beef and potato mixture. Place the filling in the middle for easy folding.

Then fold tortilla over and close taco with a toothpick right in the middle or use two toothpicks along the side. Continue till done with all tortillas.

Your vegetable oil should be hot by now…. take your tacos and fry them up.  About 5 minutes on each side or until gold brown and shell is hard.

That’s it your done. Remove toothpick closure, and fill with your favorite toppings. For me that is a pile of cheddar cheese, some delicious red salsa, and a dill pickle…..

If I’m feeling really adventurous I will add pickled jalapenos too. Enjoy!

Who wants to come over for dinner?