Brown ground hamburger making sure to chop up into crumble pieces as browning

When getting close to being almost done browning add cumin, chili powder, garlic powder, onion powder, and chopped onion.

When done browning meat, drain, then add Old El Paso seasoning. Make sure to evenly coat all meat.

Next, in a separate pan add oil. Heat on high til it starts to somewhat pop and sizzle. Reduce heat in between medium and low heat. Be careful, oil will pop hard and splatter.

Finally, take a tortilla in one hand, scoop meat in other hand place meat in middle of tortilla evenly spreading width wise a line of meat. Fold tortilla in taco shape and grab metal tongs and placing in oil. I generally use metal salad tongs, similar to what some people use in frying bacon. After placing taco in oil, fry on both sides depending on heat between 2-3 mins or til crunchy on both sides. After done frying place on paper towel to drain excess grease. If you really want to go a little bit more Authenic, my family uses lard instead of oil, if you want to go healthier, use olive oil.

Serve with pico de gallo, sour cream, tomatoes, onion, your favorite salsa, lettuce, cheese, and any other of your favorite fixins for tacos. Just to let you know, it does truly make a difference on really which corn tortillas to use. There are quite a few that just don't taste right when fried. This might be a trial and error thing for many to try if you don't have access to Perez tortillas. My advice on this is to try to find very thin corn tortillas. If you are looking for Perez tortillas in your grocery store they will be in the refrigerated section with any other refrigerated tortillas. Some grocery stores will carry them like: Apple Market/Sun Fresh, Price Chopper, and Hen House. To find online, Google Perez Food on Southwest Blvd., Kansas City. Please keep a look out for some of my other true authentic Mexican recipes.