Serves: 16
Total Calories: 82

all-purpose flour for dusting
vegetable oil for frying
1 pound lean ground pork or beef
1/2 medium onion, finely chopped
2 cloves garlic (medium), finely chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
2 medium tomatoes, peeled and chopped
1 teaspoon bottled chipotle salsa
1/4 teaspoon salt, or to taste
Fresh salsa, sour cream, and chopped cilantro (optional)

1. Lightly dust a baking sheet with flour. Make the masa dough (tortilla dough) and roll into approximately golf-ball size pieces. Flatten each ball to about 2 1/2 inches. Using thumbs and fingers, pinch up the edges all around and form into shallow bowls about 3/4-inch deep. Place the formed shells on the baking sheet. Cover with plastic wrap to prevent drying out until ready to fry.

2. In a large skillet, heat 1 tablespoon of oil over medium heat. Break up the meat and add to the hot oil. Cook, stirring until no longer pink, 3 to 4 minutes. Add the onion, garlic, and oregano. Cook, stirring, for 5 minutes. Add the tomatoes and chipotle salsa. Raise the heat and cook briskly to reduce the juices. Season with salt. Remove from the heat. Keep warm while frying the shells.

3. In a heavy medium skillet, pour oil to a depth of 1 1/2 inches. When the oil shimmers, fry the shells in batches, on both sides, until golden brown. Drain on paper towels. Fill the shells with the meat mixture while still hot. Top with a little salsa, sour cream, and a sprinkle of cilantro, if desired. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 82
Calories from Fat: 61

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