Classic Crispy Beef Tacos
These classic crispy beef tacos feature seasoned ground beef nestled in perfectly fried corn tortillas, ready to be topped with your favorite fresh ingredients.
Equipment
- Large skillet
- Dutch oven
- Tongs
- Wire rack
- Paper towels
Ingredients
Beef Filling
- 1 lb ground beef (80/20 lean is ideal for flavor)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2-3 cloves garlic, minced
- 1 (8 oz) can tomato sauce or crushed tomatoes
- 1/2 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for heat
- Salt and freshly ground black pepper to taste
Taco Shells & Frying
- 12-16 corn tortillas traditionally 6-inch
- 1-2 cups Vegetable oil or canola oil for frying about
Toppings
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Mexican crema
- Salsa mild, medium, or hot
- Fresh cilantro, chopped
- Lime wedges
Instructions
Prepare the Beef Filling
- Heat olive oil in a large skillet over medium-high heat. Brown ground beef, breaking it up, then drain excess grease.
- Add diced onion and cook until soft; stir in minced garlic and cook for one minute until fragrant.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper; cook for 1 minute to toast spices.
- Pour in tomato sauce and beef broth, bring to a simmer, then cover and cook for 15-20 minutes until thickened. Season with salt and pepper and keep warm.
Prepare the Tortillas
- Wrap stacks of 4-6 corn tortillas in damp paper towels and microwave for 30-60 seconds until pliable.
Fry the Tacos
- Heat 1/2 to 1 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat to 350-375°F (175-190°C).
- Dip a warmed tortilla into the hot oil for 10-15 seconds until softened.
- Remove tortilla, spoon 2-3 tablespoons of beef filling onto one half, and fold to create a taco shape.
- Gently place the filled taco back into the hot oil, holding with tongs until it sets, then fry until golden brown and crispy on both sides (1-2 minutes per side).
- Transfer fried tacos to a wire rack lined with paper towels to drain excess oil, sprinkling with salt while warm.
Assemble and Serve
- Once all tacos are fried, fill them with desired toppings and serve immediately with salsa and lime wedges.
Notes
For crispier tacos, ensure your oil is at the correct temperature. Adjust spice levels to your preference by increasing or decreasing cayenne pepper. Serve immediately after frying for the best texture. You can prepare the beef filling ahead of time and reheat it when ready to assemble the tacos.