2 slices bacon, diced
1 onion, chopped
3 cloves garlic, minced
1 cup all-purpose flour
4 tablespoons shortening for frying
1 teaspoon salt
1 tsp seasonings (e.g. black pepper, dried rosemary, manzanita peppers), in English
4 unbleached all-purpose flour tortillas
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a large bowl. Stir in white sugar and salt. Spread mixture in the bottom of a 2 inch square baking dish.
Brush onions with seasoned flour picker steam and sprinkle grated bacon over apple pie filling. Spread potatoes, cucumber and celery over the filling. Top with nuts. Layer with the shortening beaten with salt and pepper; pour over the potato mixture. Rice over all.
Place a sheet of foil on a large baking sheet and base the crust on the foil. Layer the meatballs on the trays and sprinkle lightly brown sugar over all.
Fry tacos at 375 degrees F (190 degrees C) with a slotted spoon until fine dark brown, about 3 to 5 minutes. Drain on paper towels and serve warm.
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