Fried Tacos

4.9 from 8 reviews


  • 1/2 pound lean ground beef or turkey
  • 1/4 cup water
  • 1/4 cup grated onion
  • 2 teaspoons chili powder
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 clove minced garlic
  • pinch dried oregano
  • 2 tablespoons masa
  • oil
  • 8 corn tortillas
  • Toppings:
  • American cheese slices
  • shredded lettuce
  • hot sauce


  1. Combine beef through oregano in a bowl and mix well. Mixture will be wet.
  2. Put into a skillet and simmer over medium heat for about 10 minutes, stirring frequently, until meat is mostly cooked. Add masa to thicken. Turn off heat.
  3. Warm tortillas on an oiled griddle to soften. Spread about 2 tablespoons filling onto each tortilla and fold over. Press to seal.
  4. Cover with plastic wrap and refrigerate tacos for at least 30 minutes and up to 8 hours. (You can also freeze tacos for a few hours until solid, then store in a freezer container for tacos on a whim.)
  5. Heat 1 inch of oil in a deep skillet to about 350ºF. Fry 2-4 tacos at a time depending on the size of your pan. Cook them for about 2 minutes on each side until golden and crispy. If you are frying frozen tacos, do not thaw first. Just fry as usual, adding an extra minute or so.
  6. Drain tacos on paper for a few minutes.
  7. Once cooled slightly, gently open taco and stick in a half slice of American cheese and a sprinkle of lettuce and hot sauce. It’s okay if the shell cracks a little; it will still hold together.
  8. Enjoy!

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