| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup peanut oil
- 12 (6-inch) yellow corn tortillas
- Kosher, for seasoning, plus 1 teaspoon for beef
- 1 medium onion, chopped
- 16 ounces ground sirloin
- 2 cloves garlic, minced
- 1 recipe Taco Potion #19, recipe follows
- 2/3 cup low-sodium beef broth
- 6 ounces panela cheese, crumbled
- 12 pickled jalapeno slices
- 1 cup shredded iceberg lettuce, optional
- 1 large tomato, seeded and chopped, optional
- 1/2 cup fresh cilantro leaves, optional
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons cornstarch
- 2 teaspoons kosher salt
- 1 1/2 teaspoons hot smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
Instructions
- Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
- Heat the oven to 250 degrees F.
- Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
- Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
- Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
- Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.
- Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 674 |
| Total Fat | 50 g |
| Saturated Fat | 15 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 87 mg |
| Sodium | 700 mg |
| Serving Size | 1 of 6 servings |
| Calories | 674 |
| Total Fat | 50 g |
| Saturated Fat | 15 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 87 mg |
| Sodium | 700 mg |
Reviews
Best tacos I’ve ever made!
I agree that the amount of salt and spices is much too great for 16 oz. of meat, Probably too much for 2 lbs. I would reduce (leave out) the salt in the spice mix, especially if you add salt to the beef when browning. Otherwise the recipe is great.
If you use the entire batch of “Potion 19”, plus the other tablespoon of kosher salt used during cooking, you will have a giant salt lick on your hands. That’s a total of 3 tsp/1tbsp of kosher salt for 2 pounds of ground beef, when it really only needs 1 tsp for 2 pounds (1/2tsp kosher salt per pound of meat, is the gold standard), and salt to taste from there. My advice? Leave the salt out of the potion. Like any rub or seasoning mix, I’m a firm believer in leaving salt out, so you can control the exact amount of salt going into the food.
Really tasty but WAYYY too much salt. Take .5-1 tsp out of the recipe.
3 teaspoons total of Kosher salt for only 2 lbs of beef?? That cannot be right.
Thanks Alton! Have made many times!
This is my go to for the taco seasoning spices, and I tweak it by adding a Tbl of tomato paste concentrate or drained Rotel tomatoes.
So much better than the store bought pkg spices!
This is my go to for the taco seasoning spices, and I tweak it by adding a Tbl of tomato paste concentrate or drained Rotel tomatoes.
So much better than the store bought pkg spices!
I’ve always loved this recipe, but cooking the dish for only 3 minutes after adding the spices, leaves the chili powder tasting harsh. I cover and cook it for 10 minutes allowing the flavors blend together. Plus, the salt has to cut at least in half.
Great flavor, just way too much salt! I’d recommend half the salt, especially if you salt the meat and onions like it says to when cooking them. Otherwise awesome flavor!
lol
Much too salty for my taste. Yes, I used Kosher salt, not table salt.