Aunt Jean’s Tucson Skillet Tacos
Thursday, September 12, 2013 at 4:00AM 
By Andrew Hunter
For The Family Table, a blog for busy families
The Darland side of my family, that’s my Aunt Jean and Uncle Dick, and cousins David, Julie and Greg, live in Tucson. As a kid, Tucson seemed like a million miles away, and it truly was because instead of flying for a visit, in those days we piled into our “wood” paneled station wagon and drove the 1,951 miles southwest from Ann Arbor.
When we got there, the leafy green farmland I loved became a sandy hardscape with prickly cacti and scrubby brush that I feared. I thought we had landed on the moon.
I have lots of fond memories, though, once I acclimated to the foreign land. But one that stands out is my Aunt Jean’s tacos.
Tacos in the Darland house meant a party. I remember their long dining room table set with plates of diced tomatoes, shredded lettuce and grated cheese in the center. I don’t remember hot sauce, but there was almost certainly salsa.
However, the killer part was the tacos themselves. Hot, crispy, skillet-fried corn tortilla tacos with ground beef. These aren’t the 50s-style crispy shell tacos we also love, but rather like folded-over quesadillas and skillet-fried so the cheese bubbles out onto the skillet making the edges crispy, while leaving the center just a little soft. Even as a little kid I could eat three or four, so Jean must have made nearly 50 to feed both families.
Whenever we make tacos now, the boys ask for Tucson tacos. And I hope that David (Beth), Julie (Mike) and Greg (Jen) and their kids are making the same in their own homes, and for Jean and Dick, whenever they get a craving. Thanks for cooking at the hot summer stove, Aunt Jean. Your toil left a lasting impression on me that still gives me a lump in my throat when I remember those fun and delicious days. Marilyn and I are passing the tradition on to your great nephews.
Tucson Skillet Tacos
Ground beef, as needed
Salt and pepper, to taste
Vegetable oil, as needed
Corn tortillas, either 4-inch or 6-inch
Shredded cheese, as needed
Avocados, sliced
Lettuce, shredded
Tomatoes, diced
Jalapenos, sliced thin in rings
Hot sauce
Making Tucson tacos isn’t an exact science but an art. In a cast iron or non-stick skillet, brown the hamburger, breaking it apart into crumbles as it browns. When the meat is cooked, drain off any fat and season to taste with salt and pepper.
Using the same skillet, or better yet, a griddle, brush liberally with oil and turn heat to 
medium. Lay the tortillas in the oil and fry for about 30 seconds, or until they’re soft. Turn over the tortillas and sprinkle with about 2 tablespoons of cheese and the same amount of ground beef.
Using tongs, fold the tortillas over to make crescent-shaped tacos. When the first side is crispy, turn them over to crisp the second side. Now is when the cheese will start bubbling out. If it bubbles out before turning them over, then turn down the heat.
Line the finished tacos on a platter with paper towel to blot, put them in a warm oven and repeat the frying as many times as you have cheese and beef. Chances are you won’t be able to make enough for your family’s appetite.
When you finally get the tacos on your plate, open and top with the fixings of your choice … we like sliced avocado, shredded lettuce, diced tomatoes and thin jalapeno rings, then we sprinkle with Cholula or Tapatio hot sauces, fold back to close and enjoy. Sometimes we eat them unadorned, especially reheated for breakfast, on the rare occasion there are a few left over.
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Reader Comments (1)
I know your Aunt Jean and Uncle Dick, and all the related generations. I agree, that wonderful long dining room table and amazing food. We've not been treated to these tacos, so I'm going to have to request them! Needless to say, your Aunt Jean is so proud of you. Keep up the good work.