MEXICAN FRIED TACOS RECIPES

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CRISPY FRIED TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Crispy Fried Tacos Recipe: How to Make It - Taste of Home image

My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.—Catherine Gibbs, Gambrills, Maryland

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 12 tacos.

Number Of Ingredients 13

SALSA:
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) sliced jalapeno peppers
1 small onion, quartered
1 teaspoon garlic salt
TACOS:
1 pound ground beef
1/2 teaspoon salt
12 corn tortillas (6 inches)
1/2 cup canola oil
1 cup shredded cheddar cheese
4 cups shredded lettuce

Steps:

  • In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate., In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels., Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.

Nutrition Facts : Calories 257 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 546mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 11g protein.

MEXICAN POT ROAST TACOS RECIPE | TYLER FLORENCE - FOOD NETWORK



Mexican Pot Roast Tacos Recipe | Tyler Florence - Food Network image

Provided by Tyler Florence

Categories     main-dish

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Yield 6 servings

Number Of Ingredients 34

2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
One 28-ounce can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
3 cups finely shredded white cabbage
Guacamole, recipe follows
1/4 bunch fresh cilantro leaves
One 28-ounce can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
  • Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
  • To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
  • To assemble the tacos:
  • Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
  • Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
  • Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

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