Crispy Ground Beef Tacos with Warm Salsa

Ingredients

• 1 lb Ground Beef (80/20 lean‑to‑fat ratio, fresh)
• 1 tsp Onion Powder (regular pantry onion powder)
• 1 tsp Garlic Powder (regular pantry garlic powder)
• 1 tsp Ground Cumin (toasted if possible for extra aroma)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tbsp Oregano (dried Mexican oregano)
• 0.5 tbsp Chicken Bouillon (powdered, any brand)
• to taste pinch Salt (kosher or sea salt)
• 2 cups Vegetable Oil (neutral oil for deep frying)
• 4 pieces Corn Tortillas (thin, 6‑inch size)
• 4 medium Tomatoes (ripe, for salsa)
• 1 medium Onion (white or yellow, for salsa)
• 0.25 cup Cilantro (loosely packed, for salsa)
• 0.5 lime Lime Juice (freshly squeezed)
• 0.5 tbsp Mexican Oregano (added at the end of salsa)

Instructions

1. Measure and Combine Dry Seasonings

   In a small bowl, combine 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, ½ tsp black pepper, ½ tbsp dried oregano, and ½ tbsp chicken bouillon.

   Time: PT2M

2. Season the Ground Beef

   Place 1 lb ground beef in a mixing bowl, sprinkle the dry seasoning mixture over it, and mix with your hands or a spoon until evenly incorporated.

   Time: PT3M

3. Prep Salsa Vegetables

   Roughly chop 4 medium tomatoes and 1 medium onion; set aside.

   Time: PT5M

4. Boil Tomatoes and Onion

   Add the chopped tomatoes and onion to a small saucepan, cover with water, and bring to a boil. Reduce to a simmer and cook until the vegetables are very soft, about 10 minutes.

   Time: PT10M

   Temperature: boiling

5. Blend the Salsa

   Drain the boiled vegetables and place them in a blender. Add a small bunch of cilantro, the juice of half a lime, a pinch of salt, and pulse a few times until the salsa is chunky‑but‑not‑smooth.

   Time: PT2M

6. Finish Salsa with Oregano

   Stir in ½ tbsp Mexican oregano into the salsa and set aside.

   Time: PT1M

7. Heat Oil for Frying

   Pour 2 cups vegetable oil into the large skillet, enough to come about ½‑inch up the sides. Heat over medium‑high until the oil shimmers (around 350°F).

   Time: PT2M

   Temperature: medium‑high heat

8. Warm the Tortillas (Optional)

   If the tortillas are stiff, quickly dip each one in the hot oil for 1‑2 seconds, then remove and pat dry.

   Time: PT1M

   Temperature: hot oil

9. Assemble the Tacos

   Place about 1½ tbsp of the seasoned ground beef onto the center of each tortilla, press gently with a spatula to form a half‑moon shape.

   Time: PT3M

10. Fry the Assembled Tacos

    Carefully lower each assembled taco into the hot oil. Fry for about 1 minute 15 seconds on the first side, then flip and fry another 1 minute 15 seconds until the tortilla is golden and crisp.

    Time: PT10M

    Temperature: 350°F

11. Drain and Season

    Remove the tacos with tongs, place on a paper‑towel‑lined plate, and sprinkle lightly with salt while still hot.

    Time: PT1M

12. Serve

    Serve the crispy tacos immediately with the warm salsa on the side. Add fresh pico de gallo or lime wedges if desired.

    Time: PT0M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

15 g

Fat

22 g

Fiber

2 g