Ingredients
Equipment
Method
- Warm one tablespoon of oil in a large skillet over medium heat and sauté the onions until they become translucent and soft.
- Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon while browning for about 5 minutes.
- Stir in the tomato paste and taco seasoning, adding the broth or water if the mixture looks dry, and simmer until the liquid evaporates.
- Adjust the flavor with salt to your preference, then remove the skillet from the heat to let the beef cool slightly before assembly.
- Lay a tortilla flat and layer cheese, a generous scoop of beef, and another layer of cheese on the top half before folding.
- Arrange the folded tacos on a baking sheet while you finish assembling all eight portions to keep your workspace organized.
- Heat three tablespoons of oil in a clean skillet and pan-fry the tacos in batches for one minute per side until deeply golden.
- Place the finished tacos on a wire rack to maintain their crunch, adding more oil to the pan between batches as necessary.
- Scatter fresh cilantro over the hot shells and serve immediately with your preferred dipping sauces while the cheese is still melty.
Notes
For the best results, serve these tacos with a side of creamy cilantro lime sauce or zesty salsa. To keep the shells from getting soggy, always drain the beef filling well and use a wire rack for cooling after frying. If you are making these ahead of time, you can crisp them back up in a 350 degree oven for five minutes.