Classic Crispy 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.

CLASSIC HARD SHELL TACOS

Steps:

• In a small bowl, combine chili powder, cumin, salt, garlic powder, onion powder, paprika and dried oregano. Set aside.
• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onions and saute for 5 minutes, stirring occasionally, until softened and translucent.
• Add ground beef and break up into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 6 to 8 minutes.
• Add small bowl of taco seasoning and tomato paste. Mix thoroughly until tomato paste is completely combined with all the meat.
• Add water, mix to combine and remove the taco meat from the heat.
• Heat up hard taco shells according to package instructions.
• Divide meat mixture into taco shells and top with shredded cheese, lettuce, diced tomatoes, sour cream and salsa. Serve immediately.

CRISPY CHICKEN TACOS RECIPE

Steps:

• Heat oven to 375ºF.
• Combine coating mix and seasonings in medium bowl; stir in cheese.
• Moisten chicken with water; dip chicken pieces, 1 at a time, into cheese mixture. Lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.) Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
• Bake 15 to 18 min. or until done (165ºF). Meanwhile, toss coleslaw with dressing.
• Top tortillas with chicken, coleslaw and mangos; fold in half.