1 lb. ground beef
1/4 head of cabbage
1 large carrot
1/2 lb. Tillamook sharp cheddar cheese (must be this kind but it is easy to get)
1 (6 oz.) bottle Crystal Louisiana hot sauce (must be this kind, not your other favorite stuff you usually use)
1/2 bunch cilantro
1 pkg. corn tortillas

Cook hamburger in skillet, do not brown chop up while in the skillet with spatula. Remove from skillet put in bowl. No, not plastic.

Grate carrots and cheese into pile on large plate. Use the side of the grate that has the large holes. No not slices. Not those little tiny, tiny holes. Slice cabbage by hand with chef knife into thin slivers. about 1/4 head of cabbage. You know so the slivers are about the length of the taco shell when its folded in half.

Chop up cilantro into 1/4-inch pieces or smaller. Smaller the better and don't forget to make sure to get half of it as stems because that's where the flavor is. Not the leaves. Put that on a serving plate.

The last part is the part that takes a little skill. Put some corn oil or any cooking oil into a skillet about 1/4 deep. turn burner on high. You have to watch this all the time - you do not walk away from this.

When the oil is hot place the tortilla into the oil (let it float on the oil so you can move it around) and when it has blisters on it turn over with a fork (I just use a table fork it works best) then as soon as you turn it over take the fork and fold it in half. Get both sides.

You want it cooked but you don't want it so crispy that it breaks. Don't let a drop of water fall into the hot oil it could pop up and burn you. Place it on a large plate on top of napkins. Make at least six or more.

Time to eat. Now comes the fun part. But it needs to be done this way. Put a couple of teaspoons of cooked hamburger into the taco shell then some of the very mild hot sauce then some cabbage then carrots then a little cheese and some cilantro. Then a little more sauce sprinkled on top.

You won't be able to eat one I promise you.

Submitted by: Donald Branscom