Crispy Fried Tacos
Crispy Fried Tacos
Ingredients
For the Flavorful Meat Filling
- 1 white onion, diced
- 1 tablespoon olive oil, for sautéing
- garlic, minced, to taste
- 1 pound ground beef, 85% lean/15% fat recommended
- 2 cans Mexican-style stewed tomatoes, 14.5 ounce each, juice reserved, tomatoes mashed for topping
- 1 tablespoon Knorr Caldo de Tomate con Sabor de Pollo, tomato bouillon with chicken flavor
- 1 teaspoon ground cumin
- 1 tablespoon chili lime seasoning, or chili powder
- salt, to taste
- black pepper, to taste
- 1/2 can light lager beer
For the Crispy Tacos
- 12 corn tortillas, fresh and pliable, or softened
- 1 cup cooking oil, for deep frying
For Serving (Suggested Toppings)
- 1 1/2 cups shredded cheese, Cheddar and Monterey Jack blend
- 2 cups shredded lettuce
- 1/2 cup sour cream
- 1 cup mashed stewed tomatoes, reserved from filling
Instructions
- 1
Begin by dicing the white onion and mincing the desired amount of garlic.
⏱️ 5 min
- 2
Open the two cans of Mexican-style stewed tomatoes. Using a strainer over a bowl, strain out the liquid from the tomatoes and reserve this liquid. Place the strained tomatoes into a separate bowl and mash them with a fork; these will be used as a topping later.
⏱️ 5 min
- 3
Heat about 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the diced onions and sauté until they soften, about 3-5 minutes. Add the ground beef to the pan with the softened onions. Break up the beef and cook until it is fully browned, about 8-10 minutes.
⏱️ 15 min
- 4
Once the beef is browned, drain any excess fat if desired. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the Knorr Caldo de Tomate con Sabor de Pollo, ground cumin, chili lime seasoning (or chili powder), and season with salt and black pepper to taste. Mix all ingredients thoroughly.
⏱️ 5 min
- 5
Pour the reserved stewed tomato juice into the meat mixture. Add about 1/2 can of light lager beer to the pan. Stir everything together.
⏱️ 2 min
- 6
Cover the pan with a lid and let the meat simmer for 30 minutes. After 30 minutes, remove the lid, stir the mixture, and continue to simmer uncovered for another 30 minutes, or until most of the liquid has reduced and absorbed into the meat, creating a rich, flavorful taco filling. Remove from heat and set aside.
⏱️ 60 min
- 7
While the meat filling simmers, prepare the corn tortillas. If they are not fresh or pliable, wrap a stack in a damp paper towel and microwave for about 30 seconds to soften them.
⏱️ 2 min
- 8
Spoon a generous amount of the cooked meat filling into the center of each corn tortilla. Fold the tortilla in half to create a taco shape.
⏱️ 10 min
- 9
In a separate pan, add enough cooking oil for deep frying (about 1 to 2 inches deep) and heat it over medium-high heat. To test if the oil is hot enough, drop a small piece of a broken tortilla into the oil; if it fries into a chip within a few seconds, the oil is ready.
⏱️ 5 min
- 10
Carefully place the stuffed tacos into the hot oil in batches, ensuring not to overcrowd the pan. Hold each taco upright with tongs for approximately 10 seconds to allow the tortilla to crisp and hold its folded shape. Then, gently lay them down in the oil. Fry for about 30 seconds per side, using tongs to flip, until they are perfectly golden brown and crispy.
⏱️ 15 min
- 11
As each batch of tacos finishes frying, transfer them to a baking sheet lined with paper towels to drain excess oil. To keep them warm while you fry the remaining tacos, place the baking sheet in an oven preheated to 170°F.
00🌡️ 170
- 12
Once all tacos are fried, fill them with your desired toppings, such as shredded cheese, the reserved mashed stewed tomatoes, shredded lettuce, and a dollop of sour cream. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Tacos
Ingredients
For the Flavorful Meat Filling
- 1 white onion, diced
- 1 tablespoon olive oil, for sautéing
- garlic, minced, to taste
- 1 pound ground beef, 85% lean/15% fat recommended
- 2 cans Mexican-style stewed tomatoes, 14.5 ounce each, juice reserved, tomatoes mashed for topping
- 1 tablespoon Knorr Caldo de Tomate con Sabor de Pollo, tomato bouillon with chicken flavor
- 1 teaspoon ground cumin
- 1 tablespoon chili lime seasoning, or chili powder
- salt, to taste
- black pepper, to taste
- 1/2 can light lager beer
For the Crispy Tacos
- 12 corn tortillas, fresh and pliable, or softened
- 1 cup cooking oil, for deep frying
For Serving (Suggested Toppings)
- 1 1/2 cups shredded cheese, Cheddar and Monterey Jack blend
- 2 cups shredded lettuce
- 1/2 cup sour cream
- 1 cup mashed stewed tomatoes, reserved from filling
Instructions
- 1
Begin by dicing the white onion and mincing the desired amount of garlic.
⏱️ 5 min - 2
Open the two cans of Mexican-style stewed tomatoes. Using a strainer over a bowl, strain out the liquid from the tomatoes and reserve this liquid. Place the strained tomatoes into a separate bowl and mash them with a fork; these will be used as a topping later.
⏱️ 5 min - 3
Heat about 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the diced onions and sauté until they soften, about 3-5 minutes. Add the ground beef to the pan with the softened onions. Break up the beef and cook until it is fully browned, about 8-10 minutes.
⏱️ 15 min - 4
Once the beef is browned, drain any excess fat if desired. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the Knorr Caldo de Tomate con Sabor de Pollo, ground cumin, chili lime seasoning (or chili powder), and season with salt and black pepper to taste. Mix all ingredients thoroughly.
⏱️ 5 min - 5
Pour the reserved stewed tomato juice into the meat mixture. Add about 1/2 can of light lager beer to the pan. Stir everything together.
⏱️ 2 min - 6
Cover the pan with a lid and let the meat simmer for 30 minutes. After 30 minutes, remove the lid, stir the mixture, and continue to simmer uncovered for another 30 minutes, or until most of the liquid has reduced and absorbed into the meat, creating a rich, flavorful taco filling. Remove from heat and set aside.
⏱️ 60 min - 7
While the meat filling simmers, prepare the corn tortillas. If they are not fresh or pliable, wrap a stack in a damp paper towel and microwave for about 30 seconds to soften them.
⏱️ 2 min - 8
Spoon a generous amount of the cooked meat filling into the center of each corn tortilla. Fold the tortilla in half to create a taco shape.
⏱️ 10 min - 9
In a separate pan, add enough cooking oil for deep frying (about 1 to 2 inches deep) and heat it over medium-high heat. To test if the oil is hot enough, drop a small piece of a broken tortilla into the oil; if it fries into a chip within a few seconds, the oil is ready.
⏱️ 5 min - 10
Carefully place the stuffed tacos into the hot oil in batches, ensuring not to overcrowd the pan. Hold each taco upright with tongs for approximately 10 seconds to allow the tortilla to crisp and hold its folded shape. Then, gently lay them down in the oil. Fry for about 30 seconds per side, using tongs to flip, until they are perfectly golden brown and crispy.
⏱️ 15 min - 11
As each batch of tacos finishes frying, transfer them to a baking sheet lined with paper towels to drain excess oil. To keep them warm while you fry the remaining tacos, place the baking sheet in an oven preheated to 170°F.
00🌡️ 170 - 12
Once all tacos are fried, fill them with your desired toppings, such as shredded cheese, the reserved mashed stewed tomatoes, shredded lettuce, and a dollop of sour cream. Serve immediately.
⏱️ 5 min