Crispy Beef Tacos Food

BAKED CRISPY BEEF TACOS

Steps:

• Preheat oven to 400 degrees. Line a cookie sheet with tin foil and spray with oil. In a small bowl, mix flour and spices together.
• Warm a large skillet over medium high heat. Add meat and sprinkle with all of the seasoning mix. Brown meat, breaking into crumbles with a potato masher or large spoons.
• Once meat is no longer pink, add water and reduce heat to medium. Simmer for about 5 minutes or until water is absorbed.
• Wrap 6 tortillas at a time in very damp paper towels and microwave for 30 seconds, until pliable.
• To assemble tacos, place a warmed tortilla on the cookie sheet and lightly spray both sides with oil. Top one side of tortilla with about 2 tbsp taco meat. Top meat with 1 tsp cheese and fold tortilla over.* Repeat with all ingredients.
• Bake for 8 minutes, then flip and about for another 5-8 minutes, or until shells are golden brown and crispy. Allow to cool, then add your favorite toppings.

CRISPY BEEF TACOS

Steps:

• In a large skillet, heat some olive oil. Add the onions and cook until the onions are soft and translucent.
• Stir in the garlic and cook for additional 20 seconds.
• Add the ground beef and cook over high heat
• Stir in the oregano, granulated garlic, onion powder, chili powder, cumin, bay leaf salt, pepper, roasted green chilies, and tomato sauce.
• Cover and simmer the beef over medium low heat for about 40 minutes.
• Sprinkle the colby jack cheese over the beef, cover and let it simmer for an additional 5 minutes or until the cheese melts.
• Serve on hard shell tacos and Enjoy!

CRISPY BEEF TACOS

Steps:

• Warm the oil in a skillet over medium-high heat. Toss in the chopped onions and shredded carrots. Saute until the onions are wilted and translucent. Transfer to a plate. Reduce the heat to medium. Add the ground beef and garlic. Sear until it is almost cooked through. Sprinkle on the cumin, chili powder, salt and pepper. Fold in the onions. Cover and keep warm until ready to use. Fill the crispy taco shells with a layer of the taco beef. Top with the lettuce, tomato and cheese. Add a squeeze of lime, avocados, salsa, sour crea or any of your favorite Mexican toppings.

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.

BEEF TACOS

Steps:

• Preheat the oven to 325 degrees F.
• For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
• For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
• Serve with the grated cheese, diced tomatoes and shredded lettuce.

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!

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

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 BEEF TOSTADAS

Steps:

• In a large bowl, combine flour and baking powder; add milk and form a soft dough. Knead until mixed thoroughly. Cover and let rest 30 minutes.
• Meanwhile, brown beef and garlic in large skillet until meat is no longer pink; drain well.
• Add chilies, taco seasoning, salt and pepper if desired, and water. Simmer uncovered for 10 minutes.
• Stir in beans and heat through; keep warm.
• In a deep fat fryer or skillet, preheat oil to 375.
• Separate dough into 6 equal portions. Roll over lightly floured surface into a 7 inch circle.
• Fry tostadas in hot oil until golden, turning once; drain on paper towels.
• Immediately top each tostada with meat mixture and desired toppings.