My FAVORITE Crispy Tacos 🌮 (just like dad used to make!)

Ingredients

• 1 medium White Onion (diced)
• 1 tablespoon Vegetable Oil (for sautéing onion)
• 3 cloves Garlic (minced)
• 2 cans Stewed Tomatoes (14.5‑oz cans; reserve whole tomatoes for topping, juice used in sauce)
• 1 pound Ground Beef (80% lean)
• 1 tablespoon Tomato Bouillon (tomato‑flavored MSG; optional)
• 1 teaspoon Cumin (ground)
• 1 tablespoon Chili Powder (chili‑lime variety used)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (ground, to taste)
• 0.5 can Beer (about half of a 12‑oz can; any mild lager works)
• 8 pieces Corn Tortillas (fresh, soft; older tortillas can be microwaved with a damp paper towel)
• 2 tablespoons Vegetable Oil (for frying) (shallow‑fry tacos)

Instructions

1. Dice Onion and Mince Garlic

   Dice the white onion into small uniform pieces and mince the garlic cloves.

   Time: PT5M

2. Strain Stewed Tomatoes

   Place a fine mesh strainer over a bowl, pour the two cans of stewed tomatoes through it, reserving the strained juice and keeping the whole tomatoes for later topping.

   Time: PT3M

3. Sauté Onion

   Heat 1 tablespoon of oil in the skillet over medium heat, add the diced onion, and cook until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Brown Ground Beef

   Add the pound of ground beef to the pan, breaking it up with a spatula, and brown until no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

5. Add Garlic

   Stir in the minced garlic and cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium‑high heat

6. Season the Meat

   Add the tomato bouillon, cumin, chili powder, salt, and pepper. Mix well.

   Time: PT1M

7. Add Liquids

   Pour the reserved tomato juice into the pan, then add half a can of beer. Stir to combine.

   Time: PT2M

8. Simmer Covered (First 30 Minutes)

   Cover the skillet with a lid and let the mixture simmer on low for 30 minutes, stirring once halfway through.

   Time: PT30M

   Temperature: low simmer

9. Simmer Uncovered (Second 30 Minutes)

   Remove the lid and continue to simmer for another 30 minutes, allowing the liquid to reduce and thicken, stirring occasionally.

   Time: PT30M

   Temperature: low

10. Soften Tortillas

    Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds until pliable.

    Time: PT1M

11. Heat Oil for Frying

    In a second skillet, heat 2 tablespoons of oil over medium‑high heat until shimmering.

    Time: PT3M

    Temperature: medium‑high heat

12. Fry the Tacos

    Place a tortilla in the hot oil, spoon a generous amount of meat onto it, hold upright for 10 seconds, then gently lay the tortilla flat and fry 30 seconds per side until golden and crispy. Work in batches, keeping finished tacos warm in a 170°F oven.

    Time: PT10M

    Temperature: medium heat

13. Keep Tacos Warm

    Transfer fried tacos to a baking sheet and place in a pre‑heated oven at 170°F to stay hot while you finish the rest.

    Time: PT5M

    Temperature: 170°F

14. Assemble and Serve

    Fill each fried taco with the beef mixture, top with the reserved stewed tomatoes, and add any additional toppings you like. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g