Fried Tacos Or Taquitos Recipes

Steps:

• Brown ground beef in a skillet. Drain off the oil when beef is done.
• To the ground beef, mix in the chili powder, paprika, onion powder, sugar, garlic powder, salt, cumin and Accent seasoning.
• In a food processor add the meat, masa and water. Process until meat its a crumble / paste. (optional step - otherwise just add masa and water and mix well by hand).
• Transfer the meat to a clean bowl and let cool. Wipe the skillet clean with a paper towel.
• Warm tortillas in microwave so they won't break when you are making tacos / taquitos.
• To assemble the tacos: Spread about 2 - 3 tablespoons of the meat filling onto each tortilla and fold over. Press to seal. If you are planning on frying right away, it might be helpful to seal with toothpicks to prevent the tacos from opening while cooking.
• To assemble taquitos: Spread about 2 - 3 tablespoons of meat filling onto each tortilla and roll up. It might be helpful to seal with toothpicks.
• At this point you can fry them immediately, store them in the fridge or freeze them for long term storage.
• Frying the tacos: Preheat oil to 375 degrees. You can use either a deep fryer or a skillet.
• Fry 2 - 4 tacos / taquitos at a time depending on how many can fit into the deep fryer or skillet.
• If using a skillet, fry each side for about 2 minutes. If using a deep fryer, fry for about 2 - 3 minutes. (If frying the tacos / taquitos straight out of the freezer, add a minute or two). The goal is to get the tacos /taquitos to be a little crunchy but not too soft and they get a nice brown color.
• Drain the tacos / taquitos on paper towels before serving.
• Serve with shredded lettuce and Mexican crema.
• If you have leftovers, place them in the fridge, covered, for up to 3 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through.

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.

Steps:

• Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Cool until easily handled, about 5 minutes. Shred into thin pieces.
• Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes.
• Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
• Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.