Crispy tacos are probably my favorite of all Mexican foods. That crispy taco shells with melty cheese, tasty ground beef melted into one, only to be dipped in my favorite Peruvian sauce with hot queso sauce. Nothing better than that on taco night.
Tacos themselves date back hundreds of years in Mexico. Early tacos were usually made with soft corn tortillas filled with meats, beans, or vegetables. Fried tacos also existed in Mexico, especially regional dishes like:
- Tacos dorados (“golden tacos”) are tortillas filled, folded, fried until crispy
- Flautas and taquitos are rolled and fried tortillas
In the early 1900s, Mexican immigrants brought taco traditions to places like Los Angeles and Texas. Street vendors often fried tortillas to make them sturdier and easier to hold. By the 1940s–1950s, restaurants and fast-food chains began standardizing the U-shaped crispy shell. One major influence was Glen Bell, who later founded Taco Bell.
Which brings us to today, use a shortcut like how to make Birra Tacos. We had them at El Chapo Restaurant, which was the perfect crispy chicken tacos; any meat will do.
I decided to make the taco meat and use the same technique as making a Birra Taco, but a little simpler and faster for crispy tacos, so let's get started!
Ingredient List
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet Birra seasoning
- 2 tablespoons tomato paste
- 8 yellow corn tortillas or flour tortillas
- 1 ½ cups cheddar cheese, shredded
- Olive oil for frying
Optional
- 1 can green chiles or green chilies
- 1 cup refried beans
Toppings
- Lime juice for serving
- Cilantro, chopped to sprinkle
- Peruvian Sauce
- Queso Sauce
Favorite Toppings
- Iceberg lettuce
- Sour cream
- Diced tomatoes
- Salsa
- Jalapeños
- Cilantro
Instructions
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook for 30 seconds.
Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
Stir in the taco seasoning, tomato paste, green chilis, and water. Simmer the meat mixture over medium-high heat for 3-4 minutes until thickened.
Heat hot oil in a skillet over medium-high heat. Fry the one side of the corn tortilla for about 1 minute per side.
Add the beef mixture and cheddar cheese, then fold the corn tortilla in half and press down until golden brown and crispy on each side.
Transfer to a pan and place in the oven for about 10 minutes to make them extra crispy and warm. Serve with any topping that you prefer.
Air Fryer Method
Place the tacos on a parchment paper lined baking sheet or sheet pan. Brush the tops of the tortillas lightly with olive oil or vegetable oil. Air fry at 400°F for 6-8 minutes until the top of the tacos becomes crispy and golden brown.
Serving Suggestions
Serve these crunchy tacos with Spanish rice, salsa, and a bean burrito for a complete meal. Add your favorite toppings and a squeeze of lime juice before serving, or here are a few other things to make for a gathering this summer.
Storage
Store leftover taco meat in an airtight container in the refrigerator for up to 4 days.
I also like to freeze them, so I will wrap them individually and freeze them for up to 4 months in a container. Reheat and make fresh crispy beef tacos anytime.
A crispy beef taco is my favorite thing to make for busy weeknights. Filled with a flavorful meat mixture, melty cheddar cheese, and crunchy tortillas, this taco recipe comes together quickly and delivers the perfect crunch in every first bite. I hope you enjoyed our journey today with a Mexican influence. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in Mexico ¡Buen provecho!
Crispy Tacos
Ingredients
Mix
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- 2 tablespoons tomato paste
- 8 yellow corn tortillas or flour tortillas
- 1 ½ cups cheddar cheese shredded
- Olive oil f for frying
Optional
- can green chiles or green chilies
- refried beans
Toppings
- Lime juice for serving
- Cilantro chopped to sprinkle
- Peruvian Sauce
- Queso Sauce
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook for 30 seconds.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Stir in the taco seasoning, tomato paste, green chilis, and water. Simmer the meat mixture over medium-high heat for 3-4 minutes until thickened.
- Heat the oil in a skillet over medium-high heat. Fry one side of the corn tortilla for about 1 minute per side.
- Add the beef mixture and cheddar cheese, then fold the corn tortilla in half and press down until golden brown and crispy on each side.
- Transfer to a pan and place in the oven at 350º degrees for about 10 minutes to make them extra crispy and warm. Serve with any topping that you prefer.
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