Crispy Tacos

Inspired by Robb Walsh - Galveston, TX

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While tacos did indeed originate in Mexico, hard shells are 100% American. However, this doesn’t mean there aren’t areas of crossover and this is where Tex-Mex cuisine comes in strong. Rather than using pre-formed shells, you can make an OG version by simply frying stuffed corn tortillas to crispy perfection. They’re better than anything you’ll find at Taco Bell I assure you.

Parts of this recipe were adapted from famed Texas food historian, Robb Walsh, and his recipe for “El Fenix Original Tacos” in The Tex-Mex Cookbook. Unfortunately, I cannot endorse the modern day El Fenix as a restaurant destination but before they franchised, I hear they were quite the spot. That being said, I can absolutely endorse these crispy tacos. They’re pretty awesome.

INGREDIENTS

TACO FILLING (makes 12-16 tacos):

  • 1 lb ground chuck

  • ½ cup chopped white onion

  • ½ cup chopped bell pepper

  • 1 TBS salt

  • 1 russet potato, baked and peeled

  • 1 tomato, cored

  • 1 tsp ground black pepper

  • 1 tsp garlic powder

  • 1 tsp ground cumin

  • 1 TBS paprika

ADDITIONAL NEEDS:

  • 12-16 yellow corn tortillas

  • Canola oil

  • Diced tomatoes

  • Shredded lettuce

  • Grated cheddar cheese

  • Sour cream

  • Hot sauce/salsa

GO FOR IT

TACO FILLING:

  1. In a large skillet, heat 2 TBS canola oil, then brown ground chuck over high heat for 2 minutes (break up meat into pieces with a spatula as it browns)

  2. Add in onion, bell pepper, and salt and continue cooking until soft (another 2 minutes)

  3. As meat is cooking, puree baked potato, cored tomato, and spices in a food processor

  4. Add potato paste to meat and cook to combine for 1 minute (if final mixture is not thick, add in 2 to 3 TBS of flour to thicken), then remove from heat and set aside

FRYING TACOS:

  1. Fill a large skillet with 1 ½ inches of canola oil and heat to 350°F

  2. As oil heats, spread ¼ cup of taco filling into the center of your tortillas (but do not fold yet)

  3. When oil is heated, work in batches and fold your tortillas (the sticky filling should hold it together) and carefully drop into a oil and cook for 1 minute on each side, then remove from oil and let drain on a paper towel as you finish all batches

FINISHING STEPS:

  1. Carefully peel open tacos and stuff with sour cream, diced tomatoes, shredded lettuce, cheese, and hot sauce/salsa of choice (or any combination of what you like on your tacos)

  2. Serve while still hot and crispy

NOTES:

The main thing to follow here is the potato/tomato paste which will keep your tacos intact as you fry them up nice and crispy. Otherwise, feel free to wander a bit off recipe. If you don’t quite like my list of taco spices, then use your own. If you’d rather use a jalapeño instead of a bell pepper, then that’s quite alright. Same goes for any of the fillings.

One thing that may help is dipping your tortillas in a bit of oil before folding them. Above I am careful to make you you don’t fold your tortillas until you are ready to throw them into the oil. This is because if you let them sit folded for even a few seconds dry, they will begin to break. Dipping them in some room temperature oil before frying will give you more wiggle room between your fold and when you need to place them in oil before they split.