Spicy Crispy Mexican Taco Pockets (Printable)
Golden crunchy pockets filled with spiced beef, melty cheese, and fresh vegetables.
# What You Need:
→ Meats
01 - 10.5 oz ground beef
→ Vegetables
02 - 1 small red onion, finely chopped
03 - 1 jalapeño, seeded and finely chopped
04 - 3.5 oz canned corn, drained
05 - 1 small tomato, diced
06 - 2 cloves garlic, minced
07 - 1 oz fresh cilantro, chopped
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp ground coriander
12 - Salt and black pepper, to taste
→ Other Fillings
13 - 5.25 oz grated cheddar cheese
14 - 8 small flour tortillas
→ For Frying
15 - Vegetable oil, for frying
→ Optional Garnishes
16 - Sour cream
17 - Sliced avocado
18 - Lime wedges
# Directions:
01 - Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned throughout. Drain excess fat and set aside.
02 - To the same skillet, add onion, jalapeño, garlic, tomato, corn, cumin, smoked paprika, chili powder, and coriander. Sauté for 3-4 minutes until vegetables soften and become fragrant. Season with salt and black pepper to taste.
03 - Remove the skillet from heat. Stir in the chopped cilantro until evenly distributed. Let the filling cool for 5 minutes to prevent tortilla tearing.
04 - Lay out all tortillas on a clean surface. Place approximately 2 heaping tablespoons of beef mixture in the center of each tortilla. Top with a generous sprinkle of cheddar cheese.
05 - Fold the tortilla edges over the filling to create an oval or square pocket, pressing firmly to seal. Secure with a toothpick if needed to prevent opening during frying.
06 - Pour vegetable oil into a large frying pan to reach 1/4 inch depth. Heat over medium-high until shimmering. Fry taco pockets for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Arrange hot taco pockets on a serving platter. Accompany with sour cream, sliced avocado, and fresh lime wedges for guests to add as desired.
# Expert Tips:
01 -
- The contrast between that shattering crispy shell and the melting cheese inside is absolutely worth the effort
- These disappear faster than any taco Ive ever served, even with people who claim they are not hungry
02 -
- Oil temperature matters too much to guess, too cold and they get greasy, too hot and they burn before cooking through
- Letting the filling cool first is the difference between pockets that hold together and ones that explode in the oil
03 -
- A splatter screen saves your stovetop and your arms during frying
- Squeeze lime over the pockets immediately after frying for that hit of acid that makes everything pop