Mexican recipes
Crispy fried beef tacos
No ratings yet
70 min
Serves 4
Mexican
Ingredients
- For the taco beef filling For the taco beef filling
- 1 tbsp olive oil 15 ml olive oil
- 2 garlic cloves, minced 2 garlic cloves, minced
- 1 yellow onion, minced 1 yellow onion, minced
- 1 lb ground beef 455 g ground beef
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- 1 tbsp all-purpose flour 15 ml all-purpose flour
- 1 jalapeno chiles, thinly sliced 1 jalapeno chiles, thinly sliced
- 1 tbsp sweet paprika 15 ml sweet paprika
- 1 tsp cumin seeds (toasted) 4.9 ml cumin seeds (toasted)
- 2 tsp dried oregano 9.9 ml dried oregano
- For the tacos For the tacos
- 8 (8 inch) corn tortillas 8 (8 inch) corn tortillas
- Vegetable oil for frying Vegetable oil for frying
- 2 cup Monterey Jack or mild cheddar cheese (grated) 480 ml Monterey Jack or mild cheddar cheese (grated)
- Homemade taco sauce (see recipe below) Homemade taco sauce (see recipe below)
- To serve with To serve with
- Sour cream Sour cream
- Guacamole Guacamole
- Shredded iceberg lettuce Shredded iceberg lettuce
Method
In a saucepan over high heat add the olive oil and heat. Add the ground
beef and brown well, stirring constantly and breaking any lumps that may form, for about 8
minutes. Remove pan from the heat and set aside.
In another saucepan over medium heat add the onion and saute for abut 8 to 10 minutes, or until soft and translucent. Add the garlic and cook for 1 minute more. Add the jalapeno chile, paprika, cumin and oregano, stir well and cook for 2 to 3 minutes more, until the onions are caramelized. Add the onion mixture and flour to the browned beef and stir well to combine. Cook for 2 to 3 minutes more, stirring constantly. Taste and adjust with salt and pepper to taste.
Assemble the tacos
Take a corn tortilla and spoon 1/8th of the beef mixture along the center. Wrap the tortilla into a roll and set aside, seam side down. Repeat with the remaining tortillas and beef filling.
Preheat oven to 440 degrees F (225 degrees C).
Fry the tacos
In a frying pan over high heat add about ¾ inch high vegetable oil and bring to a heat. Fry the tacos a few at a time for a total of 45 to 60 seconds, turning once, until golden brown and crispy. Remove and place on paper towels to absorb excess oil.
Bake the tacos
Place fried tacos on a baking pan, large enough to hold the 8 tacos one next to the other. Top the tacos with the taco sauce and grated cheese and bake in the preheated oven for 6 to 8 minutes, or until the cheese is bubbly.
Serve immediately with sour cream, guacamole and lettuce.
In another saucepan over medium heat add the onion and saute for abut 8 to 10 minutes, or until soft and translucent. Add the garlic and cook for 1 minute more. Add the jalapeno chile, paprika, cumin and oregano, stir well and cook for 2 to 3 minutes more, until the onions are caramelized. Add the onion mixture and flour to the browned beef and stir well to combine. Cook for 2 to 3 minutes more, stirring constantly. Taste and adjust with salt and pepper to taste.
Assemble the tacos
Take a corn tortilla and spoon 1/8th of the beef mixture along the center. Wrap the tortilla into a roll and set aside, seam side down. Repeat with the remaining tortillas and beef filling.
Preheat oven to 440 degrees F (225 degrees C).
Fry the tacos
In a frying pan over high heat add about ¾ inch high vegetable oil and bring to a heat. Fry the tacos a few at a time for a total of 45 to 60 seconds, turning once, until golden brown and crispy. Remove and place on paper towels to absorb excess oil.
Bake the tacos
Place fried tacos on a baking pan, large enough to hold the 8 tacos one next to the other. Top the tacos with the taco sauce and grated cheese and bake in the preheated oven for 6 to 8 minutes, or until the cheese is bubbly.
Serve immediately with sour cream, guacamole and lettuce.
Cook's notes
Homemade taco sauce
Ingredients
2 Tbsp olive oil
½ medium onion, finely chopped
2 garlic cloves, minced
½ tsp cumin
1 tsp paprika
1 chipotle chile in adobo sauce, finely chopped
1 14oz (400g) can chopped tomatoes
Salt and black pepper to taste
Method
In a frying pan over medium high heat add the olive oil and onion and sauté for 6 to 8 minutes or until the onion is soft. Add the garlic and cook for one more minute, stirring a few times. Add the cumin, paprika and chipotle chile and cook for 1 to 2 minutes more. Add the chopped tomatoes and season with salt and black pepper to taste. Bring the sauce to a boil, lower heat and simmer for 15 minutes. Empty the sauce into a blender and process until smooth. Return to the frying pan and keep warm over a simmering heat until the tacos are ready.
Ingredients
2 Tbsp olive oil
½ medium onion, finely chopped
2 garlic cloves, minced
½ tsp cumin
1 tsp paprika
1 chipotle chile in adobo sauce, finely chopped
1 14oz (400g) can chopped tomatoes
Salt and black pepper to taste
Method
In a frying pan over medium high heat add the olive oil and onion and sauté for 6 to 8 minutes or until the onion is soft. Add the garlic and cook for one more minute, stirring a few times. Add the cumin, paprika and chipotle chile and cook for 1 to 2 minutes more. Add the chopped tomatoes and season with salt and black pepper to taste. Bring the sauce to a boil, lower heat and simmer for 15 minutes. Empty the sauce into a blender and process until smooth. Return to the frying pan and keep warm over a simmering heat until the tacos are ready.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.