Crispy Beefy Pan Fried 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.

PAN FRIED BEEF TACOS

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the beef, breaking up with a spoon into crumbles until completely cooked through. Drain the grease and return to the skillet.
• Next add the diced tomatoes, green chiles, salt, cumin and garlic powder. Stir and cook for 2-3 minutes to warm the filling through, then transfer to a bowl.
• Carefully wipe out the skillet with paper towels and spray with cooking spray.
• Place a tortilla in the skillet and top one half of the tortilla with about 3/4 cup of the filling and 1/2 cup of cheese.
• Fold the tortilla over to cover the meat half (like an omelette), press down with a spatula or a plate and cook for 2 minutes until the bottom is crispy.
• Flip the taco over to crisp up the other side, another 2 minutes, then remove from the skillet and repeat with the remaining tortillas.

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 FRIED TACOS OR TACOS DORADOS

Steps:

• Puree the tomato, onion and garlic in a food processor.
• Heat the oil in a medium skillet over medium high heat.
• Cook tomato filling until thick and reduced-around 5 minutes.
• Add the meat of choice and mix well.
• Remove from heat and season with salt.
• Heat the tortillas and place an equal amount of filling on each.
• Roll and secure with toothpicks OR assemble all and chill seam side down.
• Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides.
• If you are not using the toothpicks-I dont-place seam side down in the hot oil first.
• Remove and drain-repeat and keep warm in the oven until done.
• When done place 3 on each plate and top with Guacamole, cream and salsa.
• Garnish with Cilantro and cheese.
• Serve with refried beans and Cactus Salad!

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.

CRISPY BEEFY PAN-FRIED TACOS

Steps:

• Season beef. Pat enough of the seasoned meat on each tortilla to cover 1/2 of the corn tortilla.
• Heat oil in a large frying pan on medium-high temperature. Place (unfolded) tortilla with meat in the hot oil, one at a time.
• As soon as one tortilla softens in the oil, gently fold to cover the raw meat, and then add another. Repeat this method (as many as pan size allows). Watch for crispness and turn over GENTLY to complete cooking. (CAREFUL, OIL WILL BE HOT!!)
• Drain on paper towels and serve with guacamole salad/salsa.