CRISPY BEEF TACOS

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Crispy Beef Tacos image

These tacos are inspired by the beef machaca tacos from The Talpa Restaurant and Bar in Los Angeles, CA.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 5h

Yield 10 tacos

Number Of Ingredients 24

1/2 cup vegetable oil
1/4 cup Worcestershire sauce
Juice of 2 limes
1 teaspoon ancho chile powder
1 teaspoon guajillo chile powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
2 1/2 pound chuck roast, cut into 4-ounce portions
3 tablespoons vegetable oil
2 1/2 cups water
One 14-ounce can diced tomatoes
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon Mexican hot sauce, such as Tapatio or Cholula
Kosher salt and freshly ground black pepper
Ten 6-inch flour tortillas, warmed
Vegetable oil, for frying
Shredded Cheddar, for serving
Shredded iceberg lettuce, for serving
Wedged tomatoes, for serving

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.

Christine Naziwa
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These tacos were delicious! The beef was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.


Milak Owais
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I made these tacos for a party and they were a huge hit! Everyone loved them. The beef was crispy and the slaw was a great addition. I will definitely be making these again.


J M
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These tacos were a great way to use up some leftover beef. The beef was crispy and the slaw was a great addition. I would definitely recommend this recipe.


Muhammad Yunas
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I love these tacos! The beef is always crispy and the slaw is always fresh and flavorful. I usually make a double batch so I have leftovers for lunch the next day.


Ajay Ghale
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These tacos were easy to make and turned out great! The beef was crispy and the slaw was a nice, refreshing contrast. I'll definitely be making these again.


Waqar Ghori
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I've made these tacos a few times now and they're always a hit. The beef is always crispy and the slaw is always fresh and flavorful. I love that I can make them ahead of time, too.


Abu Shiddik
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These tacos were delicious! The beef was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.


Rai Usman kharal
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I made these tacos for a party and they were a huge hit! Everyone loved them. The beef was crispy and the slaw was a great addition. I will definitely be making these again.


Farzana Khan
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These tacos were a great way to use up some leftover beef. The beef was crispy and the slaw was a great addition. I would definitely recommend this recipe.


Zawad Ahmad
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I love these tacos! The beef is always crispy and the slaw is always fresh and flavorful. I usually make a double batch so I have leftovers for lunch the next day.


LaVonda Rogers
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These tacos were easy to make and turned out great! The beef was crispy and the slaw was a nice, refreshing contrast. I'll definitely be making these again.


Tanha Janana
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I've made these tacos a few times now and they're always a hit. The beef is always crispy and the slaw is always fresh and flavorful. I love that I can make them ahead of time, too.


Ali Haider Rind
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These tacos were delicious! The beef was cooked perfectly and the slaw was a great addition. I would definitely recommend this recipe.


mathew Williams
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I made these tacos for my family and they loved them! The beef was so crispy and the flavors were amazing. I will definitely be making these again.


Momoh Koroma
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These tacos were a hit! The beef was crispy and flavorful, and the slaw was a great addition. I'll definitely be making these again.