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Authentic Mexican Tacos
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Get a taste of old Mexico with these homemade tacos - yes, even the taco shell is homemade!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Taco Shells
1 1/2 cup cold water
1 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
1 egg
vegetable oil (for frying)
Filling
1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon chili powder
1 cup shredded lettuce
2 cups diced tomatoes
1 cup shredded Cheddar cheese
directions
Heat a small, lightly greased skillet over medium heat.
Heat 1-inch of oil in a deep skillet over medium-high heat until it is 375 degrees F.
Combine the water, flour, cornmeal, salt, and egg in a bowl and mix until smooth (you can use a whisk or electric mixer).
Pour 1/4 cup of the tortilla batter into the skillet, gently tilting the skillet so the batter forms a 6-inch round. Cook the tortilla for 2 minutes or until it is dry around the edges. Carefully flip the tortilla over and cook for 2 more minutes or until dry.
Transfer the tortilla from the skillet to the hot oil, using tongs to fold the tortilla in half so it forms a taco shell (do not fold it all the way over, it should have about an 1-inch opening). Fry the tortilla, turning as needed, until crisp and lightly browned. Remove the taco shell from the oil, let any excess drip off, then transfer to paper toweling to drain and cool.
Repeat with the remaining tortilla batter.
When all the taco shells are cooling, combine the ground beef, onion, and garlic in a large skillet over medium-high heat. Cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease.
Add the salt and chili powder and cook, stirring constantly, for 2 minutes.
Spoon about 1/4 cup of the taco meat into each taco shell. Top with shredded lettuce, tomatoes, cheese, and any additional toppings as desired.
Serve the tacos immediately.
recipe tips
Try different seasonings and spices in the taco meat to change things up.
Consider using a non-stick skillet or cast iron skillet to prevent the taco shells from sticking during frying.
common recipe questions
What type of oil should I use for frying the taco shells?
Vegetable oil is recommended for frying the taco shells, as it has a high smoke point and neutral flavor. You can also use peanut oil or canola oil.
Can I make the taco shells in advance?
You can make the taco shells in advance and store them in an airtight container at room temperature. Just re-crisp them in the oven for a few minutes before serving.
What other fillings can I use in the tacos?
You can use a variety of fillings such as grilled chicken, shrimp, or roasted vegetables.
Can I use store-bought taco shells instead of making them from scratch?
You can definitely use store-bought taco shells if you're short on time. Just be sure to warm them up in the oven before filling to help keep them from cracking.
Can I use a different type of cheese for the tacos?
You can use any type of cheese you prefer such as Monterey Jack, Pepper Jack, or crumbled queso fresco.
What is the best way to reheat leftover taco meat?
Reheat the taco meat in a skillet over low heat with a splash of water to prevent it from drying out. Stir occasionally until heated through. You can also reheat it in the microwave.
tools needed
Whisk: For mixing the ingredients for the homemade taco shells until smooth. An electric mixer can also be used for this step if you're feeling lazy.
Skillet: A lightly greased skillet is essential for cooking the taco shells.
Tongs: For folding the tortilla in half to form the taco shell before frying.
Deep Skillet: To fry the taco shells in hot oil until they are crisp and golden brown. If you don't have a deep skillet, a deep fryer or large heavy-bottomed pot can be used instead.
Paper Towels: You'll need these to drain and cool the taco shells after frying.
Large Skillet: For cooking the ground beef, onion, and garlic to make the savory taco filling. You can use the same skillet you used for frying the shells, just discard the oil first.
Cheese Grater: For shredding the Cheddar cheese that will be generously sprinkled on top of these authentic Mexican tacos.
Cooling Rack (optional): Placing the fried tacos on a cooling rack can help keep them crispy by allowing air to circulate around them.
what goes with it?
Guacamole: the creamy richness of guacamole will add a fresh, cool contrast to the savory beef and crispy taco shell. Plus, who can resist a little extra avocado in their life?
Fresh Salsa: the bright, acidic flavors of a fresh salsa will cut through the richness of the beef and cheese, it's a classic topping for a reason.
Pico de Gallo: Salsa's less saucy cousin. Pico de gallo is a combination of fresh tomatoes, onions, peppers, cilantro, and lime juice.
Taco Sauce: Not an authentic Mexican addition but rather a common American twist. It's a smooth tomato-based sauce that can be mild or hot, depending on your preference.
Other Toppings: Load up those tacos with sour cream, chopped fresh onion, or jalapenos.
beverage pairings
Wine Pairings
Chardonnay: The buttery notes of a Chardonnay can add a touch of luxury to your homemade tacos, balancing the savory beef with its smooth, creamy texture. Look for one with hints of oak for an extra layer of flavor.
Malbec: For those who prefer reds, a Malbec can be a great match with the bold flavors of the beef and spices. Its dark fruit notes and smoky undertones can stand up to the hearty nature of these tacos.
Rose: Don't overlook the versatility of a good rose! Its crisp acidity and light fruitiness can complement the fresh ingredients in the tacos while providing a refreshing contrast to the savory beef.
Other Alcohol Pairings
Mexican Lager: Keep it festive with a Mexican lager - the light, cracker-like maltiness and subtle hop bitterness will enhance the overall experience.
Tequila: Spice things up with a shot of tequila! The agave flavor can bring out the earthy notes in the beef, while the spirit's bold nature can stand up to the rich, savory flavors. Just remember to enjoy responsibly!
Margarita: What's a taco night without a margarita? The combination of tart lime, sweet orange liqueur, and tequila can refresh your palate and enhance the flavors of the tacos. Go ahead, salt or no salt?
Non-Alcoholic Pairings
Horchata: Give your taste buds a dance with a cold glass of horchata - the creamy, cinnamon-infused rice drink can mellow out the spices in the tacos and offer a slightly sweet contrast to the savory beef.
Agua Fresca: Stay hydrated in style with a refreshing agua fresca, like watermelon or pineapple. The fruity sweetness can balance the heat of the chili powder in the tacos.
Hibiscus Tea: For a floral twist, sip on some hibiscus tea. Its deep red hue and tangy flavor can complement the richness of the beef.
nutrition data
320 calories, 18 grams fat, 22 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
November 18, 2019
My grandson, Tristan, made this recipe for a college Spanish class project. He loved it and his presentation went very well. Thank you!