Pan Fried Beef Tacos | A Fried Taco Recipe | Mantitlement (2024)

FAQs

How do you keep fried tacos crispy? ›

It's best to fry the tacos shells right before eating. If you wish to make them ahead of time, to keep them crisp, re-heat them in the oven at 375°F for 10 minutes before serving. You can also make the meat up to 2 days in advance.

Heat oil over medium heat in a skillet. Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape).

How to fry crispy taco shells: Pour about 1/2” inch oil into the skillet and turn the stove on to medium or medium-high heat. Make sure the oil is hot enough (350 to 365 degrees) before adding a tortilla. If the oil is too cool, the tortillas will soak up too much oil.

Refined oils such as soybean, corn, canola and grape seed are made for frying. They are neutral in flavor and have a high smoke point which makes them perfect for cooking. What's the best way to cook taco shells without a deep fryer? Fold them over or into something and bake them.

For deep-frying, I prefer to use peanut oil because it has a higher smoke point. Canola oil and vegetable oil are good oils to use as well. 5. Fabulous Fillings — These taco filling recipes do not use a lot of ingredients, therefore cooking is quick.

Sealed, not just folded

Thanks to one hack, there's a method of preventing them from falling apart and it's a bit easier to accomplish than you might think. According to Eat This, Not That!, you can help fortify the structural integrity of your soft shell tacos by pan frying and sealing them before eating.

Cook and stir ground beef in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard any excess grease. Pour water and seasoning mix over beef; stir to combine. Bring to a simmer and cook until mixture thickens slightly, about 5 minutes.

There are a couple of things that you can do. First buy ground meat that is a better quality 90/10 (90 lean 10 fat) so there isn't as much fat in it to begin with. Second sprinkle the ground meat with a little baking soda and let it set for a few minutes prior to cooking. The meat will brown with less 'grease'.

Depends how crunchy you want the tortilla. For a very crispy finish, you can add a little more oil to the hot skillet before you finish the tacos on it. I like mine crisp but with a little chew. You also can do the whole process with no oil at all.

Why do my tortillas fall apart when I fry them? ›

They crack when too cold, either didn't get heated up enough or have cooled back down. Heat corn tortillas thoroughly over a flame or on a griddle, this takes some patience. Flip them over a few times so they don't burn. Microwaves are right out.

Traditionally, a comal (a flat griddle) is used to cook the formed tortillas, but a cast-iron pan works just as well.

What is the best oil for frying taco shells? I use light olive oil, but canola oil, vegetable oil, or peanut oil will work, too.

Drain and Cool Properly: After frying, be sure to place your food on a wire rack or paper towel-lined baking sheet. This will help remove excess oil and keep them crisp for longer. Additionally, if you're planning to serve the fried foods later, make sure to cool them in the refrigerator first before reheating.

The best way to prevent soggy tacos is to prepare the fillings separately and only assemble the taco once you're ready to enjoy it. To make sure your crunchy taco shells stay crunchy, store them at room temperature instead of in the fridge.

One of the most important steps in keeping fried food crispy when transporting it is to allow it to cool and drain any excess oil. When fried food is freshly cooked, it contains moisture that can make it lose its crispy texture. By letting the food cool and drain, you can remove excess oil and prevent sogginess.