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Fast Food Fried Beef Tacos

ForensicBBQ
Dirty deep-fried-from-frozen tacos. Make ahead and cook when ready
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Ingredients
  

Tacos

  • 1 lb Lean ground beef
  • 1/4 Cup flour
  • 1 Tbsp Chili powder
  • 1 Tsp Salt
  • 1/2 Tsp Minced Onion
  • 1/2 Tsp Paprika
  • 1/4 Tsp Onion Powder
  • 1/2 Cup Water
  • 20 corn tortillas
  • 1/2 Slice Kraft Singles Diagonal cut, per taco
  • Fine chopped lettuce topper

Taco Sauce

  • 8oz Can Tomato Sauce
  • 1/3 Cup Water
  • 1 Tbsp White Vinegar
  • 1 Tbsp Cumin
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/4 Tsp Cayenne Powder
  • 1/4 Tsp Chili Powder
  • 1/4 Tsp Paprika
  • Pinch Sugar

Instructions
 

Freezer Tacos

  • Mix Beef, Flour, Chili Powder, Salt, Mined Onion, Paprika, Onion Powder, Garlic powder in a bowl. Mix well.
  • In a skillet over medium heat, add meat and water. Mix and break up meat thoroughly until browned. Try to keep the meat as broken up as possible, no large bits.
  • Microwave corn tortillas for 30 seconds. Scoop about 1Tbsp of meat into the center of tortilla and fold. Distribute meat evenly and place onto cutting board. Recommend throwing a second cutting board on top to prevent tortilla from folding back up (I didn't this time, but I will next).
  • Place onto a parchment paper lined baking sheet and into the freezer for 30 min. I transferred all frozen tacos into a ziploc bag.

Taco Sauce

  • Stirl all ingredients in sauce pan, simmer over low heat for about 10-15 minutes. When it's your desired thickness - remove from heat, jar.

Deep Fried Fast Food Tacos

  • Heat RecTeq to 425F. Put vegetable oil into cast iron pan and heat oil to 350F.
  • Fry tacos (I did two at a time) for about 5 minutes - until shell is crispy and golden.
  • Remove from oil, drain oil - and place onto paper towel lined sheet. While still hot, throw triangle of kraft single cheese into the taco and put shredded lettuce into the shell.
  • Top with sauce and eat!