Beef Crispy Flour Tacos Food

CRISPY BEEF TACOS

Steps:

• For the marinade: Whisk the oil, Worcestershire sauce, lime juice, chile powders, cumin, garlic powder, oregano, pepper, salt and thyme together in a large bowl. Add the beef, making sure every piece is evenly coated. Cover and refrigerate overnight.
• For the machaca: Heat the oil in a large pot over medium-high heat. Drain the beef, pat it dry and then sear in batches until browned on all sides. Remove to a plate. Add the water, tomatoes, cumin, oregano, hot sauce and some salt and pepper to the pot and bring to a boil, scraping the browned bits off the bottom of the pan.
• Return the beef to the pan and reduce the heat to low. Cover and simmer until the meat is fork tender, about 2 hours.
• Remove from the heat and pull out the meat, shredding it with forks. Return the meat to the pot and bring to a simmer over medium heat, uncovered. Reduce the liquid until very thick, almost dry, about 1 hour. Season with salt and pepper.
• For the tacos: Take a warm tortilla and fill with 3 tablespoons of the machaca beef. Fold the tortilla over and close with two toothpicks along the sides. Continue with the remaining tortillas.
• Fill a large heavy-bottomed saucepan with enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Fry the tacos in batches until golden brown and the shell is hard, about 3 minutes on each side. Set aside on a tray lined with parchment paper. Remove the toothpicks and fill each taco with cheese, lettuce and tomato.

PICADILLO TACOS - CRISPY GROUND BEEF AND POTATO TACOS (TACOS DE PICADILLO)

Steps:

• In a large 14-inch nonstick skillet combine beef, potato, 1 ¼ teaspoon pepper, and 1 teaspoon salt. Cook over medium-high heat until beef and potatoes begin to brown, about 8 minutes, stirring occasionally to break up meat. Stir in onion and bell pepper, and cook until softened, about 6 minutes. Add in garlic and cumin and cook until fragrant, about 30 seconds.
• Stir in flour and cook for 1 minute while stirring constantly. Stir in chopped tomato and water and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 1 minute. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
• In a large heavy-bottomed skillet heat 1 inch of oil over medium-high heat until oil reaches 350 degrees (the amount of oil will you use vary depending on your pan size). Fry tortillas, one at a time, by folding in half and laying one-half flat in oil while holding another half-open with tongs. Cook for 30-60 seconds, or until golden and crisp, and then repeat with another half to form a taco shell. Place taco shell on a paper towel-lined plate, and repeat with remaining tortillas.
• Spoon Picadillo into taco shells and top with tomatoes, lettuce, cheese, avocado, salsa, and chopped cilantro. Serve immediately.

BEEF TACOS

Steps:

• Preheat the oven to 325 degrees F.
• For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
• For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
• Serve with the grated cheese, diced tomatoes and shredded lettuce.

CRISPY FRIED TACOS

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.

CRISPY TACOS PICADILLO

Steps:

• Make the picadillo: Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned, about 4 minutes. Spoon out excess fat so that 1 tablespoon remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar.
• Make the tacos: Heat 1 inch oil in a heavy-bottomed, high-sided skillet until a deep-fry thermometer registers 325 degrees. Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per half. Meanwhile, let finished taco shells rest on a wire rack set over a rimmed baking sheet.
• Spoon picadillo into each taco shell, and garnish with lettuce, onion, shredded cheese, and salsa picante.

GRANDPA'S CRISPY FLOUR TACOS

Steps:

• 1. Spread a thin layer of the raw ground beef on a flour tortilla - the same as you would spread peanut butter. Spread it to the edges being sure that you don't let it get too thick.
• 2. When you have as many as you need prepared, preheat your 10" or 12" skillet with about 1/2" of oil. When the oil is hot enough - about 300 to 325 slowly lay 1 of the prepared tortillas in the pan. When it become soft - which only takes a couple seconds, carefully fold it in half. Put a second tortilla in the pan, opposite the first one, the same way you did the first one. Cook until light to golden brown on the side that is down in the pan - only a minute or two. With tongs, carefully lift and turn the taco to cook the other side. When you do this the meat juices will begin to run into the pan and will cause some splattering.
• 3. The meat will shrink back from the edges during the cooking process and will form a bit of a pocket inside the crispy tortilla.
• 4. When the other side is golden brown, take the tacos out of the pan and place them fold side up on a plate lined with paper towel and let them drip. When they have finished dripping fill them with your favorite taco condiments.