Anatomy of a Perfect Taco

Dear Mexican Restaurants (particularly those in Lawrence, Kansas),

Photo #1 - Taco - Side View

Tacos are not meant to be served in pre-fabricated corn shells as is the case in every Mexican restaurant in Lawrence, Kansas and across the country for that matter. A perfect taco starts with a handmade corn tortilla filled with cooked/seasoned meat (beef, chicken, pork), sealed with toothpicks (note the toothpick holes in photo #1), and deep fried to crispy golden goodness. Shredded beef is the preferred meat filling, but ground beef will suffice in most cases if seasoned well.

After frying, the toothpicks are removed from the piping hot taco shell and cheese, fresh lettuce, and tomato are stuffed inside. The best tacos I ever ate were in California, prepared like this, with thin slices of fresh avocado added (guacamole can be substituted) before serving. There should only be enough room for some fresh, homemade salsa before the first bite is taken. The shell should be crisp enough so that you get the signature taco crunch as you take a bite, yet soft enough so that it does not fall apart as you inhale, I mean eat, the entire taco.

Taco - Top View

These tacos are from Rancho Grande Cantina in Parkville, Missouri and are as close to perfect as I have found in the Midwest (minus the requisite tomato and avocado). Take note amigos and LET'S STAMP OUT PRE-FAB TACO SHELLS IN OUR LIFETIME!

Key Words: taco, tacos, shell, tortilla, corn, meat, beef, recipe, menu, beef, pork, chicken, cheese, lettuce, tomato, pico di gallo, avocado, guacamole, CombatCritic, TravelValue

Jaeager (Jäger) Schnitzel

Jägerschnitzel - $20

Jaeger (Jäger) Schnitzel Recipe

Schnitzel

1-pound thin veal or pork cutlets

1/2-teaspoon salt

1/8 teaspoon freshly ground pepper

1/3-cup all-purpose flour

2 eggs, lightly beaten

1-cup fine, dry bread crumbs

3 tablespoons butter

3 tablespoons vegetable oil

Sauce

1 lb. Mushrooms, washed and cut into bite-size slices

2-3 slices bacon, sliced into small pieces

1 small onion, finely chopped

1/2-cup vegetable, beef, or chicken broth

1/2-cup heavy cream

1/2 teaspoon dried thy

A small bunch parsley, finely chopped

Extra milk as needed

Season each cutlet with salt and pepper (both sides) and let stand at room temperature for 10-15 minutes. You will need 3 plates, adding flour to the first, eggs to the second, and breadcrumbs to the third. Arrange the plates in a row, close to the stove. Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes. Coat each cutlet with flour, dunk it in the eggs, and then coat it with breadcrumbs, putting the coated cutlet immediately into the hot skillet. Cook each side for about 3 minutes or until each side is a deep golden brown. Remove the schnitzel and place it on a plate lined with paper towels to absorb any extra grease and keep warm in the oven.

Using the same pan as you made the schnitzel in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside. Add a little butter to the same pan, add onions and bacon, and cook until the onions begin to brown. Add the mushrooms back to the pan, then add the broth, cream, salt, pepper, and thyme. Bring mixture up to a simmer and continue until liquid has noticeably reduced (about 15-20 minutes), stirring occasionally.

Stir milk into the sauce until the sauce reaches the desired consistency (shouldn't be too thin). Remove pan from heat, stir in 2/3 of the chopped parsley, and add salt and pepper as needed. To serve, place a schnitzel on a plate and top with the sauce, sprinkling some chopped parsley over the sauce and serve with pan-fried potatoes or spaetzel (spätzel) … ENJOY!