CRISPY BEEF TACOS
These tacos are inspired by the beef machaca tacos from The Talpa Restaurant and Bar in Los Angeles, CA.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 5h
Yield 10 tacos
Number Of Ingredients 24
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.
HARD TACO SHELLS
Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.
Provided by TINKERBELL4
Categories Bread Quick Bread Recipes
Yield 15
Number Of Ingredients 3
Steps:
- Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
- Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 10 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 0.2 g
CRISPY FRIED TACOS
My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.-Catherine Gibbs, Gambrills, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 tacos.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 257 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 546mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
CRUNCHY TACO RING RECIPE BY TASTY
Here's what you need: olive oil, large white onion, red bell pepper, jalapeño, ground beef, taco seasoning, lime, flour tortillas, nonstick cooking oil spray, shredded cheddar cheese, tortilla chips, shredded monterey jack cheese, salsa
Provided by Julie Klink
Categories Appetizers
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
- Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
- On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
- Generously spray a bundt pan with nonstick spray.
- Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
- Spread half of the ground beef mixture on top of the cheese.
- Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
- Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
- Bake for 45 minutes until crispy and browned.
- Let cool for 20 minutes.
- Place a plate on top of the bundt pan, and invert the ring onto the plate.
- Slice and serve with salsa.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 61 grams, Fat 30 grams, Fiber 4 grams, Protein 29 grams, Sugar 4 grams
BITE-SIZE TACO TURNOVERS
Make and share this Bite-Size Taco Turnovers recipe from Food.com.
Provided by nonnie4sj
Categories Meat
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For filling, cook ground beef in a small skillet until brown.
- Drain off fat.
- Stir in taco sauce, chili powder, onion powder, and garlic powder.
- Set aside.
- Unroll pizza dough.
- Roll dough into a 14x10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares.
- Divide filling among dough squares.
- Sprinkle with cheese.
- Brush edges with water.
- Lift one corner of each square and stretch dough to the opposite corner, making a triangle.
- Press edges well with a fork to seal.
- Arrange on a greased baking sheet.
- Prick with fork.
- Combine egg and the 1 teaspoon water; brush onto turnovers.
- Bake in a 425 degree F. oven for 8 to 10 minutes or until golden.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 50.7, Fat 3.4, SaturatedFat 1.2, Cholesterol 30.5, Sodium 57.7, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 4.2
EASY CRISPY TACO TURNOVERS
These are pretty easy, tasty and are a great appetizer or snack before the football games start, or you could even add beans/rice and Margaritas for a meal! For a more South-of-the-Border taste, add some diced Jalapeno peppers or green chilies before frying these. ;)
Provided by OzMan
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown together the ground beef or turkey, onion and garlic in a heavy frying pan over medium heat, until meat looses pinkness.
- Add salt and chili powder to meat, mixing well.
- Put 1/2 cup of the ground beef filling, 1/2 cup of cheese, and 1/2 cup of tomatoes onto one half of each tortilla adding your jalapeno/green chilies now if you want to use them.
- Fold the other half of tortilla over and press to remove any air pockets.
- Heat oil in pan to medium high, and when hot, place filled tortillas into the pan 1 or 2 at a time, size of pan permitting.
- Saute over medium high heat until golden brown on each side, approximately 45 seconds per side.
- Remove and place on paper towels to remove any excess oil.
- Cut into wedges and serve!
Nutrition Facts : Calories 652.3, Fat 34.1, SaturatedFat 16.7, Cholesterol 124, Sodium 1413.5, Carbohydrate 41.6, Fiber 3.8, Sugar 4.6, Protein 43.2
EASY TACO ROLLS
Taco meat mixture rolled up into flour tortillas and baked in the oven for a few minutes. My family LOVES them!
Provided by newmilitarymommy
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
- Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 54.1 g, Cholesterol 97.8 mg, Fat 30.2 g, Fiber 3.9 g, Protein 33 g, SaturatedFat 14.4 g, Sodium 1370 mg, Sugar 5 g
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