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How to make crispy fresh tacos using flour tortillas

My Mexican brother-in-law taught me back in the '70's how to make Tacos MUCH TASTIER than using those hard crunchy shells found in stores. Super easy & quick! Use whatever fillings you prefer. I

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STEPS
INGREDIENTS
I like the soft white flour tortillas. My husband likes the wheat ones. I think the white fry up more flakey and light.

I like the soft white flour tortillas. My husband likes the wheat ones. I think the white fry up more flakey and light.

Put less than 1/4" olive oil in fry pan.

Put less than 1/4" olive oil in fry pan.

Brown ground beef and onion. Finely chopping as it fries. Drain grease if not lean. Add seasonings. Keep warm.

I pre-fry a pound of ground beef, season and freeze in small baggies so I always have on hand for a quick taco. Then I microwave just enough for what I'm making

I pre-fry a pound of ground beef, season and freeze in small baggies so I always have on hand for a quick taco. Then I microwave just enough for what I'm making

I like the way tortillas bubble and crisp up so nice and flakey... Yet stay soft inside!

I like the way tortillas bubble and crisp up so nice and flakey... Yet stay soft inside!

Gently lift, keeping tortilla folded. Let excess oil drip into pan

Gently lift, keeping tortilla folded. Let excess oil drip into pan

It only takes a couple of minutes to brown and crisp up the outsides of each tortilla

It only takes a couple of minutes to brown and crisp up the outsides of each tortilla

Drain on paper towel and have warmed meat ready to spoon into taco.

Drain on paper towel and have warmed meat ready to spoon into taco.

Heated meat is then spooned I to each shell. The rest is added at the table by guests as desired.

Heated meat is then spooned I to each shell. The rest is added at the table by guests as desired.

Open JUST enough to spoon in meat but don't totally open or they'll break. . If you're making several, you can load meat and store them upright in cake pan in 250\u00b0 oven.

Open JUST enough to spoon in meat but don't totally open or they'll break. . If you're making several, you can load meat and store them upright in cake pan in 250° oven.

I shred my lettuce ahead of time and have it ready at the table.

I shred my lettuce ahead of time and have it ready at the table.

At the table just before eating, we spoon in shredded cheddar cheese and lettuce. You can also add diced fresh tomatoes, salsa, whatever.

At the table just before eating, we spoon in shredded cheddar cheese and lettuce. You can also add diced fresh tomatoes, salsa, whatever.

I like a lot of lettuce.

I like a lot of lettuce.

We're wimps when it comes to spicy salsa so we're happy using "Western Dressing" (similar to French) (Note: Tortilla is soft inside and crispy brown outside. Sometimes it will open without breaking)

We're wimps when it comes to spicy salsa so we're happy using "Western Dressing" (similar to French) (Note: Tortilla is soft inside and crispy brown outside. Sometimes it will open without breaking)

These shells are SO much nicer, tastier and easier to eat than the tough extremely crunchy store-bought corn shells! Tacos are colorful and healthy meals with protein, vegetable & dairy!

  • 1.0lb Ground beef
  • 3.0Tbsp Onion
  • 3/4tsp Cumin
  • 1/4tsp Chile powder
  • Salt & pepper to taste
  • 1.0 6-7" flour tortillas
  • Olive or cooking oil
  • Lettuce thinly cut
  • Shredded cheddar cheese
  • Taco sauce or Western deessing
  • Optional tomatoes