Crispy fried beef tacos recipe Share this recipe on Facebook
Corn tortillas filled with a spiced ground beef mixture, fried until crispy, topped a homemade taco sauce and grated cheese and baked in the oven until the cheese is bubbly.
Preparation time: 10 minutes, Cooking time: 60 minutes, Serves: 4
For the taco beef filling
1 Tbsp olive oil
2 garlic cloves, minced
1 yellow onion, minced
1 lb ground beef
Salt and freshly ground black pepper to taste
1 Tbsp all-purpose flour
1 jalapeno chiles, thinly sliced
1 Tbsp sweet paprika
1 tsp cumin seeds, toasted
2 tsp dried oregano
For the tacos
8 (8 inch) corn tortillas
Vegetable oil for frying
2 cups Monterey Jack or mild cheddar cheese, grated
Homemade taco sauce (see recipe below)
To serve with
Shredded iceberg lettuce
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
Assemble the tacos
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.
Notes and tips
Homemade taco sauce
2 Tbsp olive oil
½ medium onion, finely
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
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