fried beef tacos

Fried Tacos are an easy ground beef dinner recipe using flour tortillas filled with taco beef and shredded cheese before frying.

Fried Tacos

lb beef

yellow onions

oz Rotel diced tomatoes and green chilies

oz taco seasoning

x 6 inch flour tortillas

Mexican cheese blend

Dump the ground beef into a large saute...

Dump the ground beef into a large saute pan over medium-high heat.

Add the diced onions to the pan with...

Add the diced onions to the pan with the ground beef.

Crumble the ground beef well as it cooks.

Once the ground beef if fully cooked, drain...

Once the ground beef if fully cooked, drain the grease from the pan.

Reduce the heat to medium.

Add the Rotel and taco seasoning to the...

Add the Rotel and taco seasoning to the pan.

Stir until all of ground beef is coated...

Stir until all of ground beef is coated in the seasoning.

Leave the mixture to continue cooking until no...

Leave the mixture to continue cooking until no liquid remains in the bottom of the pan.

Remove the pan from the heat.

Lay the tortillas on the counter.

Divide one cup of the shredded cheese evenly...

Divide one cup of the shredded cheese evenly between the twelve tortillas and sprinkle it on one half of each tortilla.

Spoon the meat mixture over the shredded cheese...

Spoon the meat mixture over the shredded cheese on each of the tortillas.

Sprinkle the remaining cheese on top of the...

Sprinkle the remaining cheese on top of the meat mixture.

Fold the tortillas in half to form tacos...

Fold the tortillas in half to form tacos and use two toothpicks per taco to hold them together.

Heat one inch of canola oil in a...

Heat one inch of canola oil in a large skillet over medium-high heat to 370F.

Use tongs to drop the tacos in the...

Cook the tacos until the bottoms are golden...

Cook the tacos until the bottoms are golden brown. 2 - 3 minutes.

Flip the tacos and continue cooking until the...

Flip the tacos and continue cooking until the other sides are golden brown. 2 - 3 minutes.

Use the tongs to transfer the cooked tacos...

Use the tongs to transfer the cooked tacos to a paper towel lined plate or dish to soak up the oil.

Allow the tacos to cool slightly before serving.

Serve and enjoy!

Crock Pot Birria Tacos are tender shredded beef tacos in a corn tortilla with cheese and a rich chili consommé for dipping. Make these amazing tacos for a special occasion!

Crock Pot Birria Tacos

ancho chiles

guajillo chiles

arbol chiles

Tbsp black peppercorns

coriander seed

bay leaves

cinnamon

beef

Tbsp avocado oil

onion

garlic (minced)

beef broth

apple cider vinegar

oregano

tomato paste

Tbsp cumin

Tbsp sea salt (to taste**)

Corn Tortillas:

Mozzarella cheese cheese

Pickled red onions

Cilantro

Place the chilis in a saucepan with 3 cups of water and bring it to a full boil on the stove top. Remove the saucepan from the heat and allow the chilis to sit and rehydrate while you’re working on the rest of the recipe.

Transfer the black peppercorns, coriander seed, bay leaves and cinnamon stick to a small skillet and toast over medium-high heat for a couple of minutes. Transfer these spices to a cheesecloth and wrap in kitchen twine to create a removable spice packet. Note: If you have a mortar and pestle, you can crush the spices before making the spice packet. If you’d like, you can also grind the spices using a spice grinder and add them to the sauce directly without making a removable spice packet.

Cut the beef chuck roast into many large chunks and sprinkle all sides with sea salt.

Heat the avocado oil in a large cast iron skillet over high heat until the skillet is sizzling hot (if you have a laser thermometer, wait for the temperature of the skillet to be 400 degrees or above). Sear the chunks of beef on two sides for 3 to 4 minutes, or until a deep golden-brown crust forms. Transfer the chunks of beef to your slow cooker.

Use the same skillet to sauté the onion. Cook the onion over medium-high heat, stirring frequently, until it has softened. Add the garlic, tomato paste, ground cumin and oregano and continue cooking for another 3 minutes or until very fragrant. Transfer this mixture to the crock pot with the seared beef.

Remove any stems from the chilis and transfer the rehydrated chilis WITH the water you used to soak them into the slow cooker, along with the beef stock, apple cider vinegar, and the spice sachet. Give everything a stir and make sure the beef is covered in liquid as much as possible. Secure the lid on your slow cooker and slow cook on low heat for 8 to 10 hours.

Once the slow cooking has finished, remove the meat from the crock pot and transfer it to a cutting board. Use two forks to shred the meat to your desired consistency, then transfer it to a large bowl.

Transfer the chilis to a blender along with 2 cups of the liquid from the crock pot. Blend until completely smooth (note: you can also use an immersion blender to blend all of the braising liquid) Pour this mixture back into the crock pot. This liquid will now serve three purposes: for dipping the corn tortillas prior to frying the tacos, for pouring on the tacos during the frying process, and for serving as dipping sauce.

Heat a large cast iron skillet with a generous amount of avocado oil or canola oil over high heat. Dip corn tortillas in the birria sauce, then transfer them to the hot cast iron skillet. Immediately sprinkle the whole surface of the corn tortilla with desired amount of cheese (if adding). Place the shredded meat on one side of the tortilla, then once the cheese is melted, fold the meat side of the tortilla over, creating a taco.

Drizzle spoonfuls of sauce over the taco, then flip and repeat for the other side. Continue cooking and flipping until the taco reaches your desired level of crisp.

Serve birria tacos with pickled red onions, fresh cilantro, and a bowl or ramekin of the flavorful consommé for dipping the tacos.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1659466760/hhg1zykke78twtpagq0o.mp4

Birria Tacos are pan-fried shredded meat tacos in a corn tortilla with a rich chili sauce. Goat or beef is slow cooked in an amazing warmly-spiced sauce for an incredible explosion of flavor. 

Birria tacos originate from Mexico and consist of tender shredded meat that has been cooked slowly in a rich chili sauce then fried in a corn tortilla with more sauce poured on top. Also known as quesabirria tacos, birria de res or birria quesatacos, these blissful tacos are marvelous for special occasions.

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Top 2 fried beef tacos recipes from across the web

The most viewed fried beef tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fried Tacos

Crock Pot Birria Tacos

The most viewed fried beef tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine