Crispy Fried Tacos
These crispy fried tacos are stuffed with savory ground beef or creamy chicken filling. Wrapped in a flour or corn tortilla and served with all your favorite toppings.
Servings: 8
Equipment
- Fry Pan or Cast Iron Skillet
- Cutting Board and Knife
- Paper Towels
- Fork and Tongs
- Cooking Spoon
- Plate or Metal Tray
- Mixing Bowl
- Tortilla Press or Rolling Pin
- Gallon Zip Bag and Scissors
Ingredients
- 8 Taco Size Flour Tortillas (Store Bought or Uncooked)
- 8-16 Corn Tortillas (16 Store Bought or 8 Taco Size Masa Dough)
- 1 cup Shredded Cheese (Mexican Blend or Cheese of Choice)
- Neutral Oil For Frying (Deep or Pan Fry)
Ground Beef Taco Filling
- 1 lb. Ground Beef (85/15) or Meat of Choice
- ½ cup Onion (Chopped)
- 3 cloves Garlic (Chopped)
- 3 tablespoon Taco Seasoning or Packet
- ½ cup Water
Chicken Taco Filing
- 1-1 ½ lb Chicken Thighs (Chopped into Small Pieces)
- ½ cup Onion (Chopped)
- 3 cloves Garlic (Chopped)
- 3 tablespoon Taco Seasoning or Packet
- 4 oz Cream Cheese, softened optional
- ½ cup Water
- Oil For Sautéing
Corn Tortilla (Masa Dough)
- 2 cups Masa Flour (Corn)
- 1 ½ cups Lukewarm Water (extra if needed)
- Pinch Salt
Instructions
Make Ground Beef Taco Filling
- In a fry pan on medium high heat cook the ground beef until brown. Drain or use paper towels to remove excess grease if necessary.
- Reduce to medium add onion, garlic, and taco seasoning. Cook for 1-2 minutes.
- Add ½ cup water and cook for about 5 minutes. The taco beef should be fully cook through with a light sauce. Set aside and let cool.
Make Chicken Taco Filing
- In a fry pan on medium high heat add oil and the small cubed chicken. Saute and fully cook the chicken.
- Reduce to medium add onion, garlic, and taco seasoning. Cook for 1-2 minutes.
- Add ½ cup water and cook for about 5 minutes. Then add the softened cream cheese if preferred. Cook about 2 minutes more, let cool, and set aside.
Corn Tortilla (Masa Dough)
- Refer to the package directions. Sometimes the instructions can be different.
- To a mixing bowl add the masa flour, salt, and water. Mix ingredients with your hands to form a dough.
- Knead for about 3-5 minutes. You want a nice smooth ball of dough. Add additional water if the dough seems dry.
- Cover the masa dough ball with a damp paper towel and let rest for 5 minutes.
- Cut a gallon size on the zipper side and the two vertical sides to make one rectangular plastic sheet.
- Portion dough into 8 pieces and roll in between your hand to form a small ball of dough. Keep the dough ball covered with the damp paper towel.
- Place plastic sheet onto the tortilla press and one of the masa dough ball in the middle of the press.
- Grab one side of the plastic sheet to sandwich the dough ball. Press the tortilla press to flatten the dough. Try not to press to hard to over flatten the dough or make it too thin. Carefully pull back the plastic and the corn tortilla dough is ready to be filled.
- If you do not have a tortilla press you can use a rolling pin with the plastic sheet to easily roll out the masa dough into a round tortilla.
Filling
- Add about 1-2 heaping tablespoons of cooked meat and shredded cheese onto one side of the tortilla.
- Cover the filling with empty end of the tortilla to make a half moon.
- Seal the edges with a fork for frying. This prevents oil from getting into the filling.
Frying
- In a fry pan or skillet add about ¼ thin layer of oil for pan frying and about 1 ½ inches of oil deep frying. Keep the flame on medium-high these taco cook and fry really fast.
- Carefully place the sealed taco into the oil and cook about 45 seconds - 1 minute on each side until golden brown.
- Place on a metal tray or plate line paper towel to drain. Let cool and it's ready to serve.
- Serve with your favorite topping and sides. Enjoy.