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Ingredients
🥩 1.5 pounds ground beef
🧅 1 large onion, diced
🌶️ 1 red bell pepper, diced
🧄 4 cloves garlic, minced
🌶️ 1 tablespoon chili powder
❗ 1 tablespoon paprika
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🍃 1 teaspoon oregano
🌿 1 teaspoon cumin
🧂 1 teaspoon salt
⚫ 1/4 teaspoon black pepper
🍃 1 packet Goya Sazón with Azafrán
🌮 1 package (14oz) La Banderita Street Taco Size Flour Tortillas
🧀 Shredded cheese, cheddar/Monterey Jack blend
🛢️ Oil for frying
🥑 1-2 large avocados
🍅 1 Rome tomato, diced
🧅 1/2 small red onion, diced
🌿 2 tablespoons chopped fresh cilantro
🍋 Juice of 1 lime
🧂 1/2 teaspoon salt
Instructions
1- Prepare the Taco Filling:
- Heat a large skillet over medium-high heat.
- Cook the ground beef, breaking it up with a meat chopper/masher, until mostly browned.
2- Add Vegetables and Spices:
- Add the diced onion, red bell pepper, and minced garlic.
- Cook until softened, about 3-4 minutes.
3- Incorporate the Spices:
- Add chili powder, paprika, garlic powder, onion powder, oregano, cumin, salt, black pepper, and the Goya Sazón packet.
- Mix well and continue cooking for another 4-5 minutes until the beef is fully cooked.
- Remove from heat and let cool.
4- Assemble the Taco Pockets:
- Place a flour tortilla on a clean surface.
- On one half of the tortilla, sprinkle some shredded cheese.
- Add a spoonful of the cooled beef filling over the cheese.
- Top with additional cheese and fold the tortilla in half.
- Seal the edges of the tortilla by pressing them with a fork.
5- Fry to Perfection:
- Heat oil in a skillet over medium heat.
- Fry the filled tortillas in the hot oil, about 2-3 minutes per side, until golden and crispy.
- Drain the tacos on a wire rack or paper towels.
6- Prepare the Guacamole:
- Mash the avocados in a bowl using a fork.
- Add the diced tomato, red onion, and chopped cilantro.
- Squeeze in the lime juice and season with salt.
- Mix everything thoroughly and adjust the seasoning as needed.
Prep Time: 15 minutes
Cook Time: Approximately 20 minutes
Total Time: 35 minutes
Servings: 4-6 servings
Equipment: Skillet (e.g., Caraway or similar), Meat chopper/masher, Wooden spoon, Small wooden bowl for spices, Measuring spoons/cups, Knife and cutting board, Fork, Tongs, Wire rack
Cooking Tips:
- Ensure the taco filling cools before assembling to avoid tearing the tortillas.
- Use a fork to press the edges for a decorative seal and to prevent filling from escaping.
- Drain the fried tacos to maintain their crispiness.
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