Recipe courtesy of Claire Thomas
Recipe courtesy of Claire Thomas
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Crave-Worthy Eats
Crispy Beef Tacos
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- Level: Easy
- Total: 5 hr (plus marinating time)
- Active: 2 hr
- Yield: 10 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 712
- Total Fat
- 54 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 75 mg
- Sodium
- 823 mg
These tacos are inspired by the beef machaca tacos from The Talpa Restaurant and Bar in Los Angeles, CA.
- Level: Easy
- Total: 5 hr (plus marinating time)
- Active: 2 hr
- Yield: 10 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 712
- Total Fat
- 54 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 75 mg
- Sodium
- 823 mg
Ingredients
Marinade:
Machaca:
Tacos:
Directions
- 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.
