Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can’t eat just two. Featured in: The Case For Hard Shell Tacos.
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|Serving Size: 1 recipe (944g)|
|Recipe Makes: 1|
|Calories from Fat: 1265 (62%)|
|Amt Per Serving||% DV|
|Total Fat 140.5g||187 %|
|Saturated Fat 53.9g||269 %|
|Monounsaturated Fat 61g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 616.9mg||190 %|
|Sodium 3188mg||110 %|
|Potassium 3177.4mg||84 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 9.9g|
|Protein 172.4g||246 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2050
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