Crispy fried beef tacos with red and green chile sauce recipe
Share this recipe on FacebookThis crispy fried taco recipe is the best taco recipe we have tried so far. It takes a bit of effort to make but it is worth every minute. Flour tortillas are filled with crispy fried spiced ground beef and grated cheese, rolled up and fried until crispy. The tacos are served with red and green chile sauces (recipes included) and sour cream.
Preparation time: 15 minutes, Cooking time: 60 minutes, Serves: 4
Ingredients
For the green chile sauce
2 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 tsp cumin
1 tsp dried oregano
3 green bell peppers, seeded and diced
2 chipotle chiles in adobo sauce
3 spring onions, coarsely chopped
3 Poblano chiles, seeded and diced
1 green serano chili, seeded and diced
Salt and black pepper to taste
1 cup vegetable stock
1/4 cup olive oil
For the red chile sauce
2 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
3 red bell peppers, seeded and diced
2 chipotle chiles in adobo sauce
3 Ancho or Guajilo chiles, rehydrated
1 red serano chili, seeded and diced
Salt and black pepper to taste
1 cup vegetable stock
1/4 cup olive oil
For the beef tacos
2 Tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 lb ground beef
3 Tbsp olive oil
1 tsp cumin
1 tsp dried oregano
Salt and black pepper to taste
For the tacos assembly
8 (8 inch) flour tortillas
2 cups grated jack or cheddar cheese
4 Tbsp vegetable oil (for frying the tacos)
Sour cream
Directions
Make the green chile sauce
In a deep saucepan over medium high heat add the olive oil and onion and cook for 5 to 6 minutes stirring often, until the onion is soft. Add the garlic, cumin and oregano and cook for 1 to 2 minutes stirring constantly.
Add the green bell peppers, chipotles, spring onions, poblanos, serano and season with salt and black pepper to taste. Cook over medium heat for 8 - 10 minutes, stirring occasionally. Add the vegetable stock and cook for 5 minutes more.
Remove from the heat and process in a blender with 1/4 cup olive oil until you have a smooth puree. Empty in a bowl, cover with plastic wrap and set aside.
Make the red chile sauce
In a deep saucepan over medium high heat add the olive oil and onion and
cook for 5 to 6 minutes stirring often, until the onion is soft. Add
the garlic, cumin, paprika and oregano and cook for 1 to 2 minutes stirring
constantly.
Add the red bell peppers, chipotles, anchos, serano
and season with salt and black pepper to taste. Cook over medium heat
for 8 - 10 minutes, stirring occasionally. Add the vegetable stock and
cook for 5 minutes more.
Remove from the heat and process in a blender with 1/4 cup olive oil until smooth. Empty in a bowl, cover and set
aside.
Note: If you would like the chile sauces to have a thicker consistency, return to the cooking pot and cook over medium low heat until thickened.
Cook the ground beef
In a frying pan or skillet over medium high heat add the olive oil and onion and cook for 4 to 5 minutes. Add the garlic and ground beef and increase heat to high. Season with salt and black pepper to taste. Cook the beef, stirring constantly, until the beef is completely cooked. Continue cooking over high heat until the beef starts to become dark brown and crispy (the cooking process can take from 15 to 20 minutes). Remove from the heat and set aside.
Assemble the tacos
Place a tortilla on a plate and spread with 1 tablespoon of the red chile sauce. Top with 1/8th of the beef mixture along the center 1/4 cup grated cheese. Roll tightly and set aside, seam side down.
Repeat with the remaining tortillas and ingredients.
Fry the tacos
In a large frying pan or skillet over medium heat add the vegetable oil and when hot, place 4 tacos seam side down. Cook for about 30 seconds, then gradually turn, until the tacos are crispy and cooked all over. Remove and cook the remaining tacos.
Serve the tacos hot, topped with red and green chile sauce and sour cream on the side. You can accompany this dish with Mexican fried rice or refried beans.
Notes and tips
If you want to avoid frying the tacos, you can place them side by side in a baking sheet and bake them for 10 minutes in a preheated oven at 400 degrees F.
You can substitute any of the chiles with similar red and green chiles.
Left over chile sauces can kept in the refrigerator in tightly secured jars for 1 to 2 weeks.
