Equipment
* optional
Ingredients
Beef and Potato Filling
- 150 g russet potato, peeled and diced into 5mm cubes
- 15 ml neutral oil
- 100 g white onion, finely diced
- 10 g garlic, minced
- 500 g lean ground beef, raw
- 3 g ground cumin
- 2 g dried mexican oregano
- 5 g fine sea salt
- 2 g black pepper, freshly ground
- 100 ml beef broth
Assembly and Frying
- 12 corn tortillas, standard size
- 250 ml neutral frying oil, canola or vegetable oil
Garnishes
- 100 g iceberg lettuce, thinly shredded
- 60 ml mexican crema
- 50 g queso fresco, crumbled
- 100 ml salsa roja, or salsa verde
Nutrition (per serving)
Method
Place the diced russet potato into a small pot, cover with water, and bring to a boil. Cook until tender but not falling apart, about 8 minutes. Drain thoroughly and set aside.
Heat 15ml of neutral oil in a large skillet over medium heat. Add the finely diced white onion and cook until translucent, about 4 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
Increase heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart continuously with a wooden spoon, until nicely browned and cooked through, about 8 minutes. Ensure internal temperature reaches 74°C/165°F.
Stir the ground cumin, dried mexican oregano, salt, and black pepper into the beef. Pour in the beef broth and fold in the cooked potatoes. Simmer until the liquid has completely evaporated, leaving a cohesive, slightly sticky filling. Remove from heat and cool for 10 minutes.
Wrap the corn tortillas in a damp kitchen towel and microwave in 30-second bursts until steaming hot and fully pliable. This prevents cracking when folding.
Place about 30g of the beef and potato filling onto one half of each warmed tortilla. Fold the other half over to form a half-moon shape, pressing gently to flatten. If tortillas resist staying closed, weave a toothpick through the open edges to secure them.
Heat 250ml of neutral frying oil in a heavy-bottomed frying pan to 175°C (350°F). Using kitchen tongs, carefully place the assembled tacos into the hot oil in batches. Fry for 2 to 3 minutes per side until deeply golden and shatteringly crisp.
Transfer the fried tacos to a wire cooling rack set over a baking sheet to drain excess oil. If toothpicks were used, carefully remove them while the tacos are still warm.
Plate the warm tacos dorados. Garnish generously with shredded iceberg lettuce, a drizzle of mexican crema, crumbled queso fresco, and salsa roja.
Chef's Notes
- A slightly sticky filling prevents the meat from falling out during frying. The starch from the boiled potato and evaporating the broth completely helps bind the mixture.
- Tongs are essential for holding the taco closed during the first 30 seconds of frying. Submerge the bottom fold first, holding the top edges shut, then gently release once the shell sets.
- Do not overstuff the tacos. A modest amount of filling allows the tortilla to fold flat, sealing the edges more effectively and preventing messy oil splatters.
Storage
Refrigerator: 3 days — Store leftover filling and tortillas separately if unassembled. Fried tacos can be stored and reheated in an air fryer or oven.
Freezer: 1 month — Freeze assembled, uncooked tacos flat on a baking sheet, then transfer to a sealed container. Fry directly from frozen, adding extra frying time.
