Traveling some years ago in South Dakota we stopped at a small town tavern. Their special was a deep fried type of taco. Anyone have a recipe to make a deep fried taco?
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I found this recipe on www.recipezaar.com. I hope this helps!
Jack-in-the-Box Tacos
Ingredients
1 lb ground beef
1/2 cup refried bean
1/4 teaspoon salt
2 tablespoons chili powder
1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)
12 soft corn tortillas (try to use thin ones and warm them up before using so they don't crack when you fold them)
3 cups cooking oil, crisco oil will give the tacos a taste closest to the original
6 slices American cheese
1 head finely chopped lettuce
Directions
PS I am originally from Arthur, IL - I am now a Yankee Transplant in Mississippi! :)
Sounds like your talking about chimichangas, they are prepared that way, too, filled with chicken or beef.
I too am from the Champaign, Illinois area.
I got a recipe from this site for baked chimichangas. I've made them several times over. Yummy! It was originally from Connie from Oden, Arkansas.
The deep fried tacos are made with a flour tortilla . Put your meat mixture in a soft tortilla then secure closed with a toothpick. Make sure your oil is really hot before frying or they will come out grose and soggy.
After tortilla is nice and crispy remove toothpick and add your cheese lettus and tomatoes and sauce.
When I lived in Florida for a year I was shocked at the unavailabilty of a lot of different mexican food items.
Maybe this is what you are looking for. Its kinda long but it came from "Champions" "Favorite Foods of Indy Car Racing" (bought of course at the Speedway) and are called Super Sullivan Tacos. I will try to simplify.
1 3-lb can Crisco
12 corn tortillas
2 lbs ground beef
Salt, pepper, garlic powder, Accent
Prepared toppings (lettuce, tomatoes, cheese, etc..)
Heat Crisco in a 12" cast iron pan to "frying temp". When melted, add 1/2 tsp each salt, pepper, and garlic powder. Stir to mix well. Press a piece of beef about twice the size of a golf ball on half of each tortilla and press to 3/16" or 1/4" thick. Sprinkle each with salt, pepper, Accent and garlic powder to taste.
Fold each in a U shape and cook (hold in oil for 10 seconds to make shape then lay on side till crisp. (Can do more than one at a time.) Flip and cook other side till done (timing depends...) Drain standing up in a loaf pan lined with paper towels. Be careful when loading with toppings as to not break shells.
The best part? After cooking, cool and pour Crisco back into the container, refrigerate, and reuse next Taco dinner. The author says their Crisco was 4 years old and they give parts away as Taco Starter. Just add a little Crisco each time and the flavor gets better and better.
Side note - I tried it and it was really good, over the years I forgot about this recipe, and thank you for reminding me. I think tomorrow night may have to be a Taco Night!
This came from "Champions - Favorite Foods of Indy Car Racing" (bought at the Speedway, of course) and is called Super Sullivan Taco. The original is a little long, so I will try to make it simple.
1 3 lb can Crisco
12 fresh corn tortillas
2 lbs ground beef
Salt, pepper, garlic powder, Accent
Favorite taco toppings (cheese, lettuce, tomatoes, etc)
Heat Crisco in a 12" cast iron skillet. When warm, add 1/2 tsp each salt, pepper, and Accent. Stir till mixed.
Take a piece of ground beef about twice the size of a golf ball and spread 3/16" to 1/4" thick on half of each tortilla. Sprinkle each with salt, pepper, Accent, and garlic powder to taste.
When Crisco is frying hot, fold each tortilla in half and hold upright in oil about 10 seconds to form. Lay on side and cook till crisp (can do more than one at a time). Flip over with tongs and cook other side till done. Time varies.
When cooked, stand in a loaf pan lined with paper towels to drain. Be careful when filling with toppings so you don't break shells.
The important secret? Cool Crisco, return to container, refrigerate and reuse every time you make tacos - just tastes better and better!
The Author says their Crisco was 4 years old, and they give parts away as Taco Starter.
I made this a long time ago and it was awesome! Over time and a couple of moves, I forgot about this. Thank you for reminding me - I think tomorrow is Taco Night!
I am originally from South Dakota. Here is how we make the Indian Tacos served in the Badlands:
INDIAN FRY BREAD
1/4 cup sugar
2 cups flour
3 t baking powder
1 t salt
1 cup water (or enough to make a soft dough)
Mix all ingredients. Using a large spoon, drop dough onto a floured surface and pat down to about 1" thick. Fry in 1"-2" of oil at 350 degrees until golden brown.
TOPPINGS
2 16 oz cans of refried beans
1 lb ground buffalo meat*
1 or 2 packs of taco seasoning
Brown meat, drain, and stir in beans and seasoning. Spread meat mixture on top of fry bread.
Let people take their choice among the following toppings: Shredded Lettuce, Chopped Tomatoes, Grated Cheese, Guacamole, Salsa, and Sour Cream.
*Of course, you can substitute ground beef (or other ground meat) for the buffalo meat.
Hello from Southern Illinois in Maryville!
I don't have a deep fried taco recipe, but I do have a pan-fried taco that is the bomb! Everyone I've ever made these for just loves them!
Get some flour tortilla shells found usually by the cheese in the refrigerated section at the grocery store. Buy a can of refried beans (I like the ones with the green chillies added), 1 pound of hamburger and some canola oil or oil or your choice.
Brown the ground hamburger, drain the grease. Add the can of refried beans to the cooked hamburger mixture, heat it up and mix it all together. Take a spoonful of this mixture and put it in a taco shell and carefully fold it over without creasing the taco. Get a pan and turn it to medium heat. and fill with oil (I usually cover the bottom of the pan), and when the oil is hot, place the taco in the hot oil carefully watching it and brown it on each side. Once in a while you'll get a a big bubble on your taco shell. Just take your tongs and pop the bubble back down. As I take the browned taco out of the oil, I slant it from side to side over the pan and let some of the oil drain off. Place on paper towel covering a dinner plate to allow additional oil to drain off.
I serve with all my favorite toppings including parmesan cheese. These are absolutely a hit in my family and everyone loves them. I can actually multi-task and cook two tacos at once. Brown one side on one, one on the other and then flip very quickly.
You won't be disappointed! Try them and let me know!
Good Eats!
Melinda
FYI
All this yummy is making me wish it was dinner time right now! Thank you, all for such excellent recipes!
Thank you everyone for the wonderful feedback. Not sure which recipe to try first. They all sound yummy. This is the greatest site. Keep your ideas coming.
These are actually what is known as taquitos. The recipes souns right, although the truly authentic ones are made with corn tortillas. You can also buy them by the box in the frozen foods section of your grocery store. They're actually fairly inexpensive and you can get them in chicken or beef flavors with or without cheese. Good luck.
I'm from SD and I'm pretty sure you're referring to an Indian Taco. Liz has what looks like a great recipe. An Indian Taco is just taco meat and toppings on a piece of fry bread. I know that around here you can buy the Indian Fry Bread mix (and I bet you could find some online). I suppose if push comes to shove you could always get some frozen bread dough, thaw it, pat into a circle and then deep fry. The bread will get kind of puffy and crispy (it is definitely different than a tortilla). These are so wonderful. Perhaps other parts of the country have something similar, but around here we call them Indian Tacos.
DEEP FRY TACOS
Makes 7 tacos. 1 1/2 tsp. baking powder Salt 2 tsp. oil 3/4 c. warm water
Mix all together. Divide into 7 balls. Roll balls into circles with rolling pin on floured board. Fill with filling (fried hamburger, cheese, refried beans, etc.). Fold over and pinch edges shut to look like half moon. Drop into hot grease. Fry until golden brown 1 to 2 minutes each side. As you eat add lettuce, tomatoes and taco sauce.
Now to complete the meal!
Salsa Verde
Tomatillos about 1/2 pound or so
Jalapeno peppers or Serrano ( more heat)
one clove garlic
one slice onion
very little water ( if needed)
little salt
Clean tomatillos ( light green more astringent) of paper coverings. Wash
Wash jalapeno or serrano peppers and remove stems. for less heat, remove some seeds.
Put wet tomatillos and peppers in microwave and cook til done.
Dump tomatillos and peppers in blender-- add salt, garlic and onion - blend to liquefy - adding very little water -
I keep mine in a jar in the frig-- will last forever. Try some with soup or beans this winter!
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