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Catholic Recipe: Tacos


  • 2 tomatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 cups chicken or veal, cooked and diced
  • 1 can of tortillas (see note)
  • Chili (optional)
  • Salt and pepper
  • Cooking oil or shortening
  • 1 pint sour cream (optional)
  • Guacamole (optional)
  • Details

  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Mexico

Also Called: Stuffed Tortillas


Scald, peel, and dice tomatoes. Mix with onions, chili, salt and pepper, and diced meat. Place a spoonful of the mixture onto each tortilla and roll; then skewer with a toothpick. Fry tacos in a little oil for a few minutes, just long enough to warm them through. They may be served with side dishes of guacamole or sour cream for dipping. If desired, the fried tacos may be opened and spread with guacamole and reskewered, then topped with a spoonful of sour cream.

Note: Tortillas can be purchased in cans of about 16-20 in the large department stores which have fancy food departments; also in some specialty Hispanic food stores.

Recipe Source: Festive Recipes and Festival Menus by Sula Benet, Abelard-Schuman Limited, 1970
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