Let me start by telling you that this is the third time I have made these in the last 7 days. The first two times I made these tacos, I wasn’t fast enough at capturing pictures of the finished product. Actually, I wasn’t fast enough this time either. I guess I am just going to have to make them again in a couple of days.
Crunchy tacos are my husbankid’s favorite tacos. They are usually greasy and sometimes not so crunchy when ordered at a restaurant The filling is sometimes lagging. To solve this problem, I usually use my picadillo recipe. If I don’t have any leftovers from the prior night and need to get lunch or dinner fast, I make a batch with ground beef. The truth is, you can use anything to fill these tacos with. Cheese, veggies, tofu, chicken, shrimp, etc.
Here’s the recipe of what I made 3 times this week:
24 corn tortillas 4-5 inches in diameter
3 tablespoons vegetable oil
1 lb of cooked meat
1/2 pound of cheddar cheese
Vegetable oil to fry.
Pre-heat oven to 350 degrees Fahrenheit
Brush all tortillas with vegetable oil and place them on a cookie sheet.
Bake the tortillas for about 5-7 minutes until they are pliable.
As soon as the tortillas come out of the oven, fold them in half. If the tortillas crack, return to the oven until they can be folded in half without cracking.
Fill the tortillas with cheese and meat. About 1 tablespoon of cheese and 2 tablespoons of cooked meat.
While you are filling the tortillas, heat about 1/2 inch of oil in a skillet. I usually use a 16-in skillet. Fry one side of the tacos for about 3 minutes or until golden brown, turn the tacos and fry the other side for 3 minutes or until golden brown.
Remove from oil and place on a paper towel-lined cookie sheet.
Let the tacos rest for about 3-4 minutes before eating.
You can add salsa, lettuce, and or other condiments to your liking after the tacos are fried. I like mine with sour cream, guacamole, and corn salsa.
TIPS: Make sure the cooked meat you use is not very juicy or wet. Cheese should be something that is dry, but melts well.