Authentic Mexican Fried Tacos

Fried Tacos. Seasoned ground beef tucked into corn and flour tortilla shells and pan fried. Serve with sour cream and salsa.

Crisp up your next taco night. Great Mexican recipe with a unique seasoning for the ground beef mixture. This is a recipe for fried tacos where seasoned and cooked ground beef are placed in tortillas, then pan fried and shaped.

Course Main Course Beef

Cuisine Mexican

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 168kcal

Author Lea Ann Brown

Ingredients

1 pound Lean ground beef 93 - 7% blend works well here
½ teaspoon Kosher salt
¼ teaspoon Freshly ground pepper
1 Medium Onion chopped, about 1 cup
1 Red Bell Pepper chopped.
3 cloves garlic minced
1 teaspoon Oregano preferably Mexican Oregano
½ teaspoon Hot smoked paprika
½ teaspoon Ground cumin
¼ teaspoon Dried red pepper flakes
¼ cup Tomato paste
⅓ Cup Water
12 tortillas for frying
½ Cup Neutral Oil Canola, Vegetable or Avocado oil work well here.
Sour cream and salsa for serving

Instructions

Cook the ground beef in a skillet until the pink is just starting to leave the meat. Stirring and breaking up with a spatula or wooden spoon and seasoned with salt and pepper.
Add the chopped onion, and chopped bell pepper and cook stirring for two minutes. Add minced arlic and cook, stirring occasionally until fragrant, about 30 seconds.
Stir in the herbs and spices. Add the tomato paste and stir well. Stir in the water Cover and cook on low for 10 minutes.
You can’t just take a corn tortilla out of the package and fill it with taco ingredients. They’ll be rubbery and break. You have warm them into a pliable taco shell. I’ve always found the Rick Bayless method to yield best results. Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before making tacos.
Place a little of the beef mixture on each warmed and pliable corn tortilla and roll up. Secure with a wooden toothpick and fry quickly in a little oil until golden. For the flour tortillas, place beef mixture on half of the tortilla and fold over. Fry on each side until browned.
Serve with sour cream and salsa.

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