- Home
- Beef
- How To make Crispy Taco Recipe
How To make Crispy Taco Recipe
1 lb Lean ground beef
1/2 c Chopped onion
1 Clove garlic, minced or
-pressed, optional 1 ts Salt
1/2 ts Chili powder
2 c Diced tomatoes
4 lg Wheat flour tortillas
Oil for trying tortilla 1. Brown together ground beef, onion and gaarlic in a heavy frying pan over
medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili poweder, blending well.
3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and
1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer
filling, pressing it down to remove any air pockets. 4. Pour oil into large skillet to 1/4 inch depth.
5. When oil is hot, place filled tortillas into pan a few at a time. Saute
over medium to high heat until golden on each side, about 45 seconds per side. 6. Remove frompan onto paper towelling. Cut into wedges to serve.
That what we have this in our dinner. Ask us if you need more meal receipe. C o o k i n g w i t h c a r e f u l l y !!!
How To make Crispy Taco Recipe's Videos
INCREDIBLY CRISPY KETO TACO SHELLS WITH 4 INGREDIENTS ONLY | 1.8 G NET CARB ONLY!
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon;
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Egg white protein powder (
Whole psyllium husks (
**********
After lots of experiments, I finally developed this recipe which allowed the dough to be deep fried nicely without melting in the hot oil - hugely thanks to the egg white powder. If you missed the crunch in taco shells, you have to try this. My non low-carb son ate all the 3 tacos in the video and gave his thumbs up - crunchy and yummy !
The recipe can be viewed and printed at this link;
[Total Servings = 7]
NUTRITION INFO PER SERVING;
Total Carb = 5.3 g
Dietary Fiber = 3.5 g
Net Carb = 1.8 g
Calories = 100
Total Fat = 6.8 g
Protein = 4.4 g
DRY INGREDIENTS
Almond flour = 150 g / 1 1/4 cups
Egg White Powder = 12 g / 2 tbsp (This is compulsory otherwise, the dough will melt in the hot oil. Though I have not tried it but I think it will work with whey protein powder too.)
Whole Psyllium Husks = 18 g / 2 tbsp (Ground)
Salt = 1/2 to 1 tsp
WET INGREDIENTS
Hot or boiling water = 120 ml / 1/2 cup
DIRECTIONS
1. In a bowl, mix all the dry ingredients until well combined.
2. Add the hot or boiling water and mix until a dough is formed. Shape into a ball and divide the dough into 40 g portions. This recipe makes about 6 to 7 taco shells.
3. Option 1 - Roll the dough between 2 parchment papers until a thin layer. Then use any suitable utensil to cut into a round shape and remove excess dough. Option 2 - Use a tortilla press which makes it super easy. To prevent sticking to the tortilla press, line parchment papers between the dough.
4. Baked version - place the dough on a baking tray lined with parchment paper then brush both sides with oil. Bake in preheated oven at 350F or 180C for 5 minutes just until slightly firm. Remove and place between the gaps of the back of a muffin tin. Then bake again for 8 to 10 minutes until golden browned. Deep fried version - Heat up a pan with sufficient oil. In the video, I used coconut oil but you can use any keto friendly oil. Cook the dough over medium heat. Once the dough is slightly firm, use a tong to fold the sides leaving a sufficient gap in the middle. Fry until totally golden browned then remove the shell. Be careful not to allow the gap at the middle to close up during the frying process.
5. Once the taco shells are cooled down, they will become crispy.
6. It is best to fry or bake the taco shells just before eating so that they are fresh and crispy.
7. These taco shells can be kept in an airtight container for up to a week. At any point of time, when the taco shells become softer, just pop them into the oven or mini toaster oven and bake for a few minutes and they will crisp up again.
TACO BEEF FILLINGS
Ground beef = 300 g
Yellow Onion = 1 small
Coconut or olive oil = 6 tbsp
Bell peppers (cubed) = 140 g
Tomato sauce (unsweetened) = 4 tbsp
Taco seasoning = 3 tsp
Salt = 1 to 2 tsp
Sweetener = 2 tbsp (optional)
Topping = Some carrot strips and mozzarella cheese
Garnishing = Parsley
TACO SEASONING
Chili powder = 1 tbsp
Garlic powder = 1/2 tsp
Onion powder = 1/2 tsp
Red pepper flakes = 1/2 tsp
Dried oregano = 1/2 tsp
Paprika powder = 1/2 tsp
Ground cumin = 1 1/2 tsp
Salt = 1 tsp
Black pepper = 1 tsp
Note:
1. Mix all ingredients together and store in an airtight container.
2. This recipe yields 4 tbsp of taco seasoning.
DIRECTIONS TO COOK THE TACO BEEF FILLINGS
1. Stir fry the onions with oil for a while.
2. Add the ground beef and cook for a while.
3. Add the tomato sauce, seasonings and cook until well combined.
4. Lastly, add the bell peppers.
5. Taste and adjust seasonings accordingly.
6. Set aside the fillings while you make the shells.
TACO SAUCE
Sour cream = 3/4 cup
Mayonnaise = 1/4 cup
Chopped parsley = 1/4 cup
Taco seasoning = 1 tbsp
Juice of a lime or lemon
Salt to taste
Note : Mix all ingredients together in a bowl and refrigerate until needed.
********
Music by
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.
Puffy Tacos - How to Make Puffy Taco Shells - Crispy Fried Taco Shell Recipe
Learn how to make Puffy Taco Shells! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Puffy Tacos recipe!
CRUNCHY HARD SHELL TACO FIESTA AT HOME! | SAM THE COOKING GUY
We're making our own crunchy hard shell tacos at home, filled with delicious sizzling beef and crispy potatoes....this is gonna be NEXT LEVEL!
00:00 Intro
00:53 Making the potatoes
6:23 Cooking onions
6:40 Seasoning & cooking beef
7:53 Adding beer
8:14 Adding spice
8:45 Making the crunchy tortillas
10:49 Combining
11:10 Building
12:29 First Bite
13:15 Outro
???? SHOP:
⭕️ STCG KNIVES ➔
⭕️ STCG MERCH ➔
⭕️ STCG KITCHEN MUST-HAVES ➔
???? JOIN THE COMMUNITY:
⭕️ REDDIT ➔
⭕️ DISCORD SERVER ➔
???? CONNECT:
⭕️ INSTAGRAM ➔
⭕️ TIKTOK ➔
⭕️ TWITTER ➔
⭕️ FACEBOOK ➔
???? MORE SAM:
⭕️ MY WEBSITE ➔
⭕️ MY COOKBOOK ➔
⭕️ MY RECIPES ➔
???? FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
—
???? INGREDIENTS:
➔ Shredded Mixed Cheese
➔ Tomatoes
➔ Iceberg Lettuce
⭕️ FOR THE TACO SHELLS...
➔ Corn Tortilla
➔ Oil (for deep frying)
➔ Sour Cream
⭕️ FOR THE POTATOES...
➔ Russet Potatoes
➔ Avocado Oil
➔ Salt
➔ Pepper
➔ Garlic Powder
➔ Smoked Paprika
➔ Avocado Oil
⭕️ FOR THE MEAT...
➔ Ground Beef (80/20)
➔ Yellow Onion
➔ Avocado Oil
➔ Salt
➔ Pepper
➔ Cumin
➔ Oregano
➔ Beer
➔ Minced Chipotle Pepper
—
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
—
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
—
We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
—
THANK YOU ❗️
How to Make a Puffy Taco Recipe | Masa Shapes
In this Masa Shapes video, Masienda founder Jorge shows you how to make the famed San Antonio-style Puffy Taco, resulting in a light, airy, and crispy taco shell which can be filled with any sort of toppings. Here, Jorge used ground beef, for a classic tex-mex style fried taco.
Ingredients:
- 1 cup Masa Flour (Masienda's Chef-Grade Masa Harina) or fresh masa (check out our kernel to masa series -
- 1 scant up warm water
- Oil for frying
Directions:
- Combine masa flour and water in a mixing bowl. Your masa should be quite wet but not sticky.
- Roll masa into the size of a golf ball.
- Heat oil to 375 degrees F.
- Using a tortilla press, flatten the ball into a tortilla (1/8 thick)
- Once oil has reached temperature, carefully drop uncooked tortilla into the oil. It should begin to sizzle and puff almost immediately.
- Once puffing, gently fold the tortilla over itself and hold into place for 5-10 seconds, and continue cooking. Remove when puffy, crispy, and golden brown.
- Fill taco shell with your favorite taco ingredients, here Jorge uses ground beef, lettuce, sour cream, and cheese.
NEW MASIENDA FOLLOWER DISCOUNT
***Click subscribe AND sign up for our newsletter at for 10% off your first purchase.***
Order MASA: Techniques, Recipes, and Reflections on a Timeless Staple at
Masienda supplies:
Heirloom Corn Masa Harina:
Tortilla Presses:
Chef-Grade Cal (calcium hydroxide):
Heirloom Corn:
Comal:
Molinito:
???? SUBSCRIBE:
THINGS TO KNOW
===============================
???? - Learn more:
???? - Blog:
???? - Instagram:
???? - Shop:
✔ පිරවිය හැකි ක්රිස්පි ටාකෝ කටුව Crispy taco shells(English Subtitle) by Apé Amma
07-09-2019 Crispy taco shells(English Subtitle) by Apé Amma
Like Apé Amma fan page.
Ape amma Crispy taco shells
Salmon Skin Taco Shell... Interesting