Grandpas Crispy Flour Tacos Recipes

BEEF CRISPY FLOUR TACOS

Steps:

• In 10-inch nonstick skillet, cook beef over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer 3 to 4 minutes, stirring occasionally, until thickened.
• Divide beef mixture among heated shells; top with cheese, lettuce and tomato.

CRISPY BEEF TACOS

Steps:

• For the marinade: Whisk the oil, Worcestershire sauce, lime juice, chile powders, cumin, garlic powder, oregano, pepper, salt and thyme together in a large bowl. Add the beef, making sure every piece is evenly coated. Cover and refrigerate overnight.
• For the machaca: Heat the oil in a large pot over medium-high heat. Drain the beef, pat it dry and then sear in batches until browned on all sides. Remove to a plate. Add the water, tomatoes, cumin, oregano, hot sauce and some salt and pepper to the pot and bring to a boil, scraping the browned bits off the bottom of the pan.
• Return the beef to the pan and reduce the heat to low. Cover and simmer until the meat is fork tender, about 2 hours.
• Remove from the heat and pull out the meat, shredding it with forks. Return the meat to the pot and bring to a simmer over medium heat, uncovered. Reduce the liquid until very thick, almost dry, about 1 hour. Season with salt and pepper.
• For the tacos: Take a warm tortilla and fill with 3 tablespoons of the machaca beef. Fold the tortilla over and close with two toothpicks along the sides. Continue with the remaining tortillas.
• Fill a large heavy-bottomed saucepan with enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Fry the tacos in batches until golden brown and the shell is hard, about 3 minutes on each side. Set aside on a tray lined with parchment paper. Remove the toothpicks and fill each taco with cheese, lettuce and tomato.

GRANDPA'S CRISPY FLOUR TACOS

Steps:

• 1. Spread a thin layer of the raw ground beef on a flour tortilla - the same as you would spread peanut butter. Spread it to the edges being sure that you don't let it get too thick.
• 2. When you have as many as you need prepared, preheat your 10" or 12" skillet with about 1/2" of oil. When the oil is hot enough - about 300 to 325 slowly lay 1 of the prepared tortillas in the pan. When it become soft - which only takes a couple seconds, carefully fold it in half. Put a second tortilla in the pan, opposite the first one, the same way you did the first one. Cook until light to golden brown on the side that is down in the pan - only a minute or two. With tongs, carefully lift and turn the taco to cook the other side. When you do this the meat juices will begin to run into the pan and will cause some splattering.
• 3. The meat will shrink back from the edges during the cooking process and will form a bit of a pocket inside the crispy tortilla.
• 4. When the other side is golden brown, take the tacos out of the pan and place them fold side up on a plate lined with paper towel and let them drip. When they have finished dripping fill them with your favorite taco condiments.

GRANDAD'S PANCAKES

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl; make a 'well' in the center of the flour mixture. Pour milk, eggs, and 1 tablespoon oil into the well. Mix until well moistened.
• Place a griddle over medium-high heat; sprinkle a few drops of water onto the griddle. If the droplets bounce, the griddle is ready; add 2 teaspoons oil.
• Spoon batter onto the griddle; cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Repeat with remaining batter.

CRISPY POTATO TACOS (TACOS DE PAPA)

Steps:

• Peel the potatoes and cut into roughly 1-inch cubes. Place in a small pot with cold water to cover and two teaspoons of the salt.
• Bring to a boil, then simmer for about 10 minutes, until tender.
• Drain and return to pot.
• In a small bowl, stir together the sour cream, remaining 1/2 teaspoon salt, onion powder, paprika, cumin, garlic powder, black pepper, and cayenne.
• Add mixture to potatoes and mash until smooth.
• One by one, heat the tortillas on both sides in a dry 12-inch frying pan.
• Spread a generous two tablespoons of potato into each tortilla and gently fold to form a taco.
• When all tacos are assembled, heat the oil in the same frying pan until thin and shimmering.
• Working three to four tacos at a time, fry on one side until crisp, about 90 seconds, then flip and repeat. Drain on paper towels and sprinkle with a little additional salt if you like.
• To serve, add some cheese, cilantro and red onion to the top of each taco (or gently open it and place inside),