The Pioneer Woman Tasty Kitchen
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Best Ever Tacos

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

These taco’s are my other Grandma’s recipe. She was a cook at a Mexican restaurant in San Diego when my mom was a teenager, and learned to make these there. She then taught her girls, and my Mom taught me. These tacos are so good that when the neighbors smell them cooking, they wander over in the hopes of a dinner invite.

Ingredients

  • 1 pound Ground Beef
  • 1 teaspoon Sea Salt
  • 1 teaspoon Ground Pepper
  • ¼ teaspoons Cayenne Or Redneck Pepper
  • 15 ounces, weight Tomato Sauce
  • 8 ounces, weight Canned Diced Tomatoes
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Garlic Granules
  • ½ Tablespoons Onion Powder
  • ½ Tablespoons Cumin
  • 1 package 24 Tortillas
  • 16 ounces, weight Colby Jack Cheese
  • Optional Stuffing Ingredients: Lettuce, Tomatoes, Onions, Avocados, Sour Cream, Salsa, Etc

Preparation

Put 1 pound of hamburger into a hot pan. Add the sea salt, pepper and Redneck brand pepper. If you don’t have Redneck pepper you can use the same amount of cayenne pepper, or just skip it completely if you don’t want any heat to the tacos. Brown the meat. Once it’s all brown, drain the fat.

It’s time to stir in the tomato sauce and diced tomatoes. Now add the chili powder, garlic granules, onion powder, and cumin. Let this simmer, stirring occasionally for about a half hour. This is a good time to taste it, and if you want to add anything, now is the time.

Grab your favorite frying pan and add canola oil halfway up the side of the pan.

It’s time to prep the tortillas. About 1 tablespoon of cheese goes on the raw corn tortilla. Use whatever cheese you like. I used colby jack. Then, 2 tablespoons of the meat mixture goes on top of the cheese.

When the oil is hot, carefully place the meat and cheese filled taco into the oil. You can tell the oil is hot enough by dropping a piece of the grated cheese into it, if it bubbles up and floats immediately, the oil is hot enough. I don’t really know what temp this is, I kinda just go by the cheese test. Medium high or so on your burner, though all stoves are different.

Carefully hold both sides of the tortilla and gently place into the hot oil. Once the oil has softened the tortilla (2-3 seconds) fold it all the way over. Make sure it lays flat in the frying pan.

About 1 minute later, flip the tacos over. Cook for another minute.

The tacos should be lightly browned on each side.

Pull it from the pan and drain some of the oil by tipping the taco over the pan. Do this with both sides of the taco.

Set on a tray covered with paper towels, to catch some of the excess oil.

Stuff each taco with pretty much whatever you like.

One Comment

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hjcary on 7.26.2010

I had a friend in junior high make these for me once and she held the two edges of the taco together with toothpicks so that way you get a whole bunch ready all folded together so your not folding them in the hot oil. Then you can fry two at a time Fried tacos are so good.

3 Reviews

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BarbDouma on 4.30.2012

My family loved this recipe. It was time to shake up my normal taco dish!

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sundayrain on 7.27.2010

Yep, you’re right…these are delish!

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AngelaB on 7.23.2010

These are amazing! In fact we are having them again tonight. I did not use the redneck or cayenne pepper but used a can of rotel instead as the tomato. These are super yummy and my whole family loves them!

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