How to make a Mexican restaurant in less than an hour: The ultimate low-cost taco-and-casserole-making guide

By Robert Hagerlmann and James P. GarlickThe new taco-making game has become a big deal.

But it’s a game that is also, in many ways, easy to learn.

It’s a recipe for quick, inexpensive tacos and other taco-based meals that are often made from scratch, but can be made in minutes.

Here are some of the best ways to get started.1.

Prep the ingredientsThe simplest way to make tacos is to pre-heat the oven to 350°F.

The first step is to prep the ingredients, including the tortillas, and their cooking times.

To start, peel the onion and slice the bell pepper.

Place the bell in a medium bowl and add the rest of the ingredients.

Add a few cups of water, a bit of salt and pepper to taste.

Toss to coat.

Transfer to a baking sheet lined with parchment paper.

Repeat until all ingredients are coated.

Transfer the finished product to a silicone baking mat.

Add some flour to a large bowl and mix with a fork.

Place on a baking tray lined with a baking mat and bake for 15 minutes.

Remove from the oven and let sit until the tortilla becomes crisp.

The baking time will vary depending on how thick the tortillas are.

If you are not able to bake them for 15 or more minutes, simply remove them from the baking sheet and allow them to cool for a minute or two.

Once the tortas have cooled slightly, remove from the parchment paper and transfer to a bowl of ice water.

If they have not completely cooled, you can gently shake them with a spoon to dislodge the tortes from the torta.

Transfer them to a cutting board or pizza stone and sprinkle with more flour.

Remove the torti from the pan, transfer to the cooling rack, and chill in the refrigerator for up to 2 hours.

When ready to eat, remove the torte from the rack and let them cool completely before eating.2.

Wrap the tortitas in aluminum foil or plastic wrap and put them in the freezer to harden them.3.

Remove and shred the meat4.

Heat oil in a large skillet over medium heat.

Add the pork and sauté for a few minutes until it becomes tender.

Add onions, bell peppers, and garlic and saute until they become translucent.

Add salt and the bay leaf and cook for a couple of minutes until the onion is translucent.

Stir in the red chile, salt and ground black pepper and cook until the meat is almost cooked through.

Add chopped cilantro, the shredded pork, and shredded cheese and cook, stirring constantly, until the cheese is melted and bubbling.

Remove with a slotted spoon and set aside.5.

Once you’ve cooked the meat, add the tomatoes, cilantro and chopped cheese to the skillet and sautes until the mixture becomes thick and bubbly.

Add in the taco meat and sauces and stir to combine.

Season with salt and cumin.6.

Add your tortilla and mix to coat and spread evenly across the surface of the torteca.

Serve immediately with the sauce on top.7.

If using frozen tortillas or tortillas that are not as thick as the ones you’re using, you may have to adjust the cooking time by adding a bit more salt to the tortuas.8.

When you’ve eaten the tortoises, place them on a plate and garnish with a dollop of sour cream. Enjoy!