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

FAQs

How do you keep tacos closed when frying? ›

The Taco Clip is the only tool I found to clamp them closed during frying. Here's how I did it. I softened the tortilla in oil, then cooled them on a plate Spooned the filling on, then clamped it closed. I immersed them in oil until golden brown, then drained them on paper.

In a large skillet over medium-high heat, add about ½ inch vegetable oil and heat to 350 degrees. Add one tortilla to the skillet and cook until it is blistering but still soft, 10 to 15 seconds.

Heart-healthy oils like safflower oil and rice bran oil are perfect because they can withstand frying temperatures of almost 500° F. You can also look to peanut oil and sunflower oil if you're frying at 450° F, or canola oil and vegetable oil to keep temperatures around 400° F.

Fry one tortilla at a time in hot oil. Cook for about 15 seconds. Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds. Drain on paper towels.

Heat the tortillas before frying. You can do this by microwaving them for a few seconds or heating them over an open flame. Fry the tortillas in oil that is heated to a high temperature. A temperature of around 350-375 degrees Fahrenheit is ideal.

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.

Draining the grease from ground beef will make a dish healthier and is usually recommended. Brown the meat first to extract the fat. Then, you can spoon the grease out of the pan or use a colander to drain the grease. It is important you do not discard the hot grease down a drain as it can cause damage to the drain.

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.

Give them a second hotter fry for a short time. Usually helps to keep fried foods crispy for longer. You can also do this as part of your reheating method before you serve them.

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.

How do you keep corn tortillas from falling apart when frying? ›

Heat the oil to ~350F. Place a tortilla in the hot oil for about 30 to 40 seconds then turn over for another 30 to 40 seconds. Place the tortilla on a paper towel to remove excess oil. The tortilla will then be much more flexible.

Proper temperature also matters in another way, at least if you're frying the tortillas. If your oil is too hot, the outside will cook more rapidly than the inside, creating a hard exterior that will inevitably rupture and crack. Dry tortillas crack and break. Hydrated ones don't.

Stir in the taco seasoning and a bit of water. Heat the Oil: Heat a large, deep skillet with about 2 inches of vegetable oil. The oil should be 375 degrees. Warm Tortillas: Corn tortillas are quite delicate and break very easily when folded.

For deep frying, you should use an oil with a high smoke point, such as peanut oil, vegetable oil, or canola oil.

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.