Deep Fried Tacos. A family tradition for at least four generations. Best saved for special occations because of the obvious health drawbacks. These tacos freeze very well and they’ll reheat best in the oven. The tacos get soggy and very tough to chew in the microwave. Why fry only 12. Why not make the most of your time and ingredients- make 60 and freeze them!
Cooking can be done inside under a vent, but you can go outdoors with an extension cord and a cooler to keep the cooked tacos warm.
Deep Fried Tacos:
1 large containter of canola oil
1 lb of ground chuck
12 fresh corn tortillas
1 roll paper towels
1 standard size electric frying pan.
Add the oil to the electric frying pan, leaving at least 1 inch of space from the top. Set it’s temperature to 400 degrees. Preheat your oven to 200 degrees.
Add enough meat to cover 1/2 of each tortilla. Smush the meat flat with your fingers. Add a little salt and pepper. Cover tightly with plastic wrap until the oil is ready.
When the oil is ready, use a pair of tongs to lower the first taco into the oil. I believe the best technique is to gently bend the tortilla into a taco shape and lower it into the oil center down. Hold the taco in position with tongs while the oil softens the tortilla. Gently rock it from side to side for 20 seconds, and then let it flop to one side. Repeat this five more times until there are a total of six tacos frying.
If the meat floats out of the tortilla, gently nudge it back in. Don’t worry about imperfect tacos, they’re just as tasty.
After frying two minutes or so, turn each taco over. Two minutes more and they should be ready to be removed. Drain well on paper towels, wrap each one with a paper towel, and place on a cookie sheet in the oven.
Wait a few minutes for the oil to regenerate it’s heat. Repeat the process of frying the next batch of six tacos.
Serve the standard way tacos are served.