1 & 3/4 Cup Flour
1/4 TSP Baking Powder
1/2 TSP Salt
1/4 Cup Crisco
1/2 Cup Very Hot Water
Stir all the dry ingredients together. Cut in Crisco until you get fine crumbs. Add all of the hot water at once & stir until well blended. Knead on a floured surface turning about 8 times. Place in a bowl & cover letting it rest for 15 minutes. After 15 minutes divide into 8 balls, Roll out until thin. Heat up a large skillet to medium high. Cook each shell one at a times flipping once or twice to get a little browning & nice bubbles, these should be SOFT & NOT crispy. Lay each one a plate then place a sheet of wax paper & continue to cook placing wax paper between each one. I cook these the day before & store in a sealed bag in the refrigerator.
NOW THE BEEF FILLING!
2 Large Sweet Onions sliced in large pieces
2 Large Green Peppers Sliced in large slices
2 Diced Tomatoes ( Optional)
1 TBS Olive Oil
1 Tsp Adobo Seasoning
1 Tsp Cilantro or Parsley
Sour Cream
Cheese ( I used Cheddar & Italian Pizza Blend)
Brown meat & veggies over medium high heat in the oil in a large skillet. Cook until meat is no longer red & veggies are soft but not completely soft, you want a little texture to them, cook about 8 minutes.
Lay one tortilla on a plate & lay cheese down the center. Microwave for 30 seconds for shell to warm & cheese to start to melt. Use about 1/4 Cup cheese per shell. Ladle the hot meat mixture down on top of the cheese about 1/2 cup! Dollop with sour cream & DIG IN!
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