American Taco Recipe
Elaine Gordon
Tacos are a classic favorite in American homes. Their versatility allows for endless variations, from the traditional beef to vegetarian options packed with delicious veggies. But there's something about homemade tacos that elevates the experience.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine American
Cast iron skillet
aluminum foil
deep-fry thermometer
tongs
cooling rack
mixing jar
- To make these incredible tacos you’ll need the following:
- - 3/4 cup peanut oil
- - 12 6-inch corn tortillas (yellow or white depending on your preference)
- - Kosher salt for seasoning and 1 teaspoon for beef
- - 1 medium onion finely chopped
- - 16 ounces ground beef or ground turkey for a leaner option
- - 2 cloves garlic minced
- - 2 tablespoons chili powder
- - 1 tablespoon ground cumin
- - 2 teaspoons cornstarch
- - 2 teaspoons kosher salt
- - 1 1/2 teaspoons hot smoked paprika
- - 1 teaspoon ground coriander
- - 1/2 teaspoon cayenne pepper
- - 2/3 cup low-sodium beef broth
- - 6 ounces crumbled feta cheese for a flavor boost!
- - 12 pickled jalapeño slices
- - 1 cup shredded iceberg lettuce optional
- - 1 large tomato seeded and chopped (optional)
- - 1/2 cup fresh cilantro leaves optional
Step 1: Create Your Taco Shell Mold
Start by fashioning a taco shell mold from aluminum foil. Roll out a piece of foil and fold it over every 10 inches until you have a thick square. Fold this square in half, crimp the edges to create a shape, and form it into a hollow, narrow tube. This mold will help shape your tortillas into the perfect taco shell!
Step 3: Heat the Oil
In a 12-inch cast iron skillet, heat the peanut oil over medium heat until it reaches 350 degrees F. You can check this using a deep-fry thermometer. This step is essential for getting those nice, crispy tortilla shells.
Step 4: Prepare the Taco Shells
Take one tortilla and mold it around your aluminum foil mold to create that taco shape. With tongs, hold the tortilla against the mold and gently place the bottom half into the hot oil. Let it fry for 20 seconds, then lower one side into the oil for 30 seconds. Flip it over and fry for an additional 30 seconds until golden brown. Once done, place your taco shell on a cooling rack over a newspaper-lined half-sheet pan and cool for 30 seconds before gently removing the mold. Don't forget to sprinkle a pinch of kosher salt on top!
Step 5: Fry the Remaining Tortillas
Step 6: Cook the Meat Filling
Drain excess oil from the skillet, keeping just 2 tablespoons in. Return the skillet to medium heat and add the chopped onion. Cook until it's softened and lightly browned. Then, add in your ground beef, garlic, and a teaspoon of salt. Stir to break up the meat while it cooks, about 3-4 minutes until browned.
Step 8: Assemble the Tacos
Now comes the fun part! Fill each crispy taco shell with the hearty beef mixture. Top with feta cheese, pickled jalapeños, shredded lettuce, fresh tomatoes, and cilantro. Serve those beauties immediately and watch them disappear!
- Watch the oil temperature: Keeping the right oil temperature is crucial for crispy taco shells. Too cool and they’ll absorb too much oil; too hot and they’ll burn.
- Experiment with fillings: Feel free to swap out the beef for grilled chicken or veggies.
- Adjust spice levels: If you prefer a milder taco, reduce the jalapeños or skip the cayenne pepper.
- Make ahead: The beef filling can be prepared ahead of time and kept in the fridge. Just reheat when you’re ready to assemble.
- Don’t skip the toppings: Fresh toppings add a whole new layer of flavor and crunch. Mix and match to your heart's content!
Keyword American Taco Recipe