Crispy Fried Tacos Or Tacos Dorados 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.

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

Steps:

• in a blender or food processor, combine the salsa ingredients.
• cover and pulse until salsa reaches desired consistency.
• transfer to a bowl.
• cover and refrigerate.
• in a skillet, cook beef over medoum heat until no longer pink.
• drain.
• sprinkle with salt.
• in another skillet, heat oil.
• fry tortillas just until softened.
• drain on paper towels.
• fill tortillas with beef.
• sprinkle with cheese.
• fold in half.
• in an ungreased skillet, fry tortillas on both sides until crisp.
• serve with lettuce and salsa.

CRISPY FRIED TACOS

Steps:

• In a blender or food processor, combine the salsa ingredients; cover and pulse until salsa reaches desired consistancy. Transfer to a bowl; cover and refrigerate.
• In a skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt.
• In another skillet, heat oil. Fry tortillas just until softened; drain on paper towels.
• Fill tortillas with beef; sprinkle with cheese. Fold in half.
• In an ungreased skillet, fry tortillas on both sides until crisp. Serve with lettuce and salsa.