Crispy Border Tacos

1. Make the meat filling 2. Prepare the garnishes/toppings 3. Fry the tortilla shells 4. Fill the shells and garnish to your hearts desire

Ingredients for 12 crispy tacos

Meat filling:

• 4 tbl olive oil

• 1/2 medium onion finely chopped

• 1/2 medium to large peeled russet potato, small cubes so that they blend into the meat

• 1 lb lean ground beef (90/10) or bison, which is naturally lean

Seasonings & Spices:

Shortcut: if you do not have access to all the spices listed below, use 1/2 a packet of Lawry’s taco seasoning. In fact, if your spices are not fresh, consider a seasoning mix. This is a border substitute which I endorse.

Note: This is not spicy, to add some kick, add 1 tsp of red pepper or cayenne pepper to the dry spice mix, but you will also have a chance to top with chile later.

• 1/2 tsp coriander powder

• 1 tsp garlic powder

• 2 tsp oregano

• 2 tsp ground cumin

• 2 tsp powdered paprika

• 1 tbl Worcestershire

• 1/2 cup diced tomatoes or ranchera salsa which adds a little spicy kick

• 1 -2 tbl tomato sauce or ketchup, my preference.

  • Note: Don’t judge me, the ketchup adds a little sweetness and body. It’s one of those ingredients that was probably used to substitute an ingredient from Mexico that could not be found in the US. And, it just works! These are gringo tacos after all.

• 1 chipotle chile in adobo sauce for extra spice (optional)

• 1/3 cup chopped cilantro

• 1/2 salt and pepper to taste

  • I use Morton’s Kosher salt. If you use another, please adjust. See my comments on salt.

Garnishes/Toppings:

• 2 cups finely sliced iceberg lettuce or cabbage

• 1 cup shredded cheddar or jack cheese

• 1/2 cup crumbled Cotija Cheese (optional)

  • Note: Cotija is a salty Mexican crumbly cheese. If you can’t find it, substitute Feta or Ricotta Salata

• 1/2 cup finely chopped cilantro

• 1 -2 thinly sliced radishes

• 1 lime sliced

• 1 avocado sliced

• fresh salsa or pico de gallo - link to recipe below

Note: Store bought is fine, but I have a simple salsa recipe you can make for a real homemade taste.

Frying the shells:

• 12 - 14 thin corn tortillas

  • Tip: fry a couple extra shells in case any break, but don’t throw anything away, they are great to snack on!

• 1 cup canola, vegetable shortening or other mild oil for frying, enough to ensure the tortillas can be submerged when fried

Preparing the filling:

Heat oil in skillet. When hot, add onions and a pinch of salt.

When onions are translucent, about 3 minutes, add potatoes and sauté with onions about 3 - 5 more minutes. They should not be getting color (frying), but softening.

Tip: If the potatoes are getting too much color or sticking to the skillet, lower the heat.

Add the ground beef, breaking it apart until it is incorporated into the potato and onion mixture.

Once the beef is browned, add the dry spices and liquid seasonings.

Taste for salt and add about 1/2 tsp, 1/2 tsp pepper. Taste and adjust.

If the mixture is dry, add a tbl of water. You want the meat to be moist, but do not want excess liquid, or it will run out of the tacos.

If you used a higher fat meat, you will need to drain off the excess fat.

Add cilantro at the end so that it keeps its color.

Cover meat mixture while you prepare garnishes and fry the taco shells.

Frying the tortillas:

At this point, you have options. You don’t have to fry the tortillas, in a pinch you could skip this and they will still be good, but missing the crunch which is the key factor in this recipe.

If you are afraid to fry the shells you can start with another option. You can make tostadas, by frying the tortillas flat, or even a taco salad by cutting the tortillas into strips and frying them. These options will give you the crunch factor with a little less work. But for the classic taco shell, continue reading below:

To make the classic taco shell start by frying one tortilla at a time. As you become more skilled, you can fry two at a time if your skillet is large enough.

Be sure to have the exhaust hood on high, and maybe even a fan, as the frying process is a smoky one.

Use a skillet that will comfortably fit two shells. Cast iron is a great choice.

Fill the skillet with enough oil so that when the tortillas go in and are folded into the clam shape, half of the tortilla can be fully submerged. Heat oil on medium to medium/high heat.

Use tongs to maneuver the tortillas/shells.

Have a large plate covered with paper towels to absorb the oil from the fried shells. I have found turning a muffin pan upside down, lined with paper towel, is a great holding tool.

To test the oil; using the tongs, dip one corner of a tortilla into the oil. If the oil is ready, it will start to sizzle.

Using the tongs, place the flat tortilla into the oil and submerge it completely. It should get hot and be covered with oil before you begin to shape it.

Frying the shells. You want to be able to fill the shells with meat and garnishes, so it should be open, like an open clam. In order to do this, you must hold the shell open while frying, allowing the oil to fill the inside of the shell. See image below.

Give it shape: Once tortilla is submerged, grab it with tongs through the middle and hold one half in the oil, and the other above the oil.

Hold it this way for about 6 seconds, then flip it over and hold the other side under the oil.

Be sure to keep it pried open and rotate sides every few seconds until the shell is golden brown inside and out.

The shells should take about 1 - 2 minutes each to reach the ideal golden brown color. Adjust the oil temperature if it’s getting too hot or if it’s not hot enough.

As you become more comfortable with the process, you can add a second shell and maneuver two shells at once.

As you pull them out of the oil, place them on the towel and sprinkle with salt.

Once they are all fried and salted, fill the shells with meat, about 1 1/2 to 2 tbl each taco.

You can place the filled taco shell platter on the table and let everyone garnish their own, or dress them with the basics; cheese and lettuce, and let your guests garnish to their hearts desire.

Menu idea: Serve with Mexican rice, refried beans and corn-zucchini confetti.