The following recipe is an attempt to duplicate the tacos served at "Ramon's Cactus Patch" restaurant in Ontario, California. While the restaurant closed in 2013 after 74 years and despite the pleas of many of their long time customers, the original recipe for their tacos is still held secret by Ramon Sanchez's family. This recipe has been assembled from hints made over the years by the family and guesses and suggestions from their many die hard customers. I would like to say that I've duplicated the original, but the best I can say is that it's similar. Comments and suggestions are appreciated, particularly from those of you who have had the real thing.
Ingredients: (makes 8 tacos):
½ lb lean ground beef
¼ cup grated onion
2 tsp chili powder
1 tbsp tomato paste
½ tsp Worcestershire sauce
1 tsp salt
1 clove garlic, minced
¼ tsp dried oregano
¼ cup mashed potatles or grated boiled potatoes
8 corn tortillas
oil for frying
Toppings:
Cheddar cheese, grated
Iceberg lettuce, shreded
Tomato, diced
Red salsa, medium hot
Avocado, sliced
Hot sauce (Cholula, Tabasco, Tapatio, Chrystal, etc.)
Instructions:
Combine all ingredients except the potatoes, oil and tortillas. Warm the tortillas in the oven or quickly on a griddle or skillet so that they can be folded in half without cracking. Heat the oil in a Dutch oven (preferred over a skillet to minimize oil splatters. While the oil is heating, pinch off a small amount (about 3 or 4 tbsp) of the meat mixture and spread it evenly across one of the tortillas, just above the midline of the tortilla. You are looking to end up with a strip of the mixture about 1 inch wide by ¼ inch thick. Fold the tortilla in half around the meat. Repeat for all 8 tortillas.
Once the oil is hot, drop in 2 or three of the prepared tortillas. Fry until the tortilla shell is just starting to be crisp, 1 to 2 minutes. You want to be able to pry the shell open enough to add the toppings without it cracking in half. Remove the tacos as they finish cooking and place on paper towels to drain for a few minutes.
Add toppings as desired and serve, either alone or with refried beans and Mexican rice.
Note: As set of taco trays/racks for draining, topping, and serving the tacos are a great investment.
Stephen Hansen
April 2020