Ernest Reynoso Gala


by Ernest Reynoso/Laurence Sy

1. 20 to 24 store-bought six-inch taco shells

Reheat 2 minutes in an oven toaster before serving.

2. Filling:

1/4 cup oil
1 tbsp. crushed garlic
1/2 cup each of diced white onion, red and green bell peppers
button mushrooms
canned sweet corn
1/2 kilo (500 grams) ground beef or 500 grams chicken giniling
1 small can (2/3 cup) Hunt’s tomato paste
1 cup tomato sauce
2 small chilis (siling labuyo), chopped
2 tsps. rock salt
1 tsp. chili powder

3. Topping:

200 grams bar grated Quickmelt cheese or Cheezee cheese
250 grams shredded lettuce leaves.
Optional: 1 cup pork and beans

4. Procedure:

Heat oil in a 12-inch frying pan. Add garlic and onions, and cook until light brown. Add chili, beef or chicken, salt, chili powder, and cook until meat changes color. Stir in remaining ingredients in No. 2 and cook until boiling.

5. To assemble:

Put 1/4 cup filling into reheated taco shell. Top with a tablespoon each of pork and beans, lettuce, cheese.


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