Ingredients Jump to Instructions ↓

  1. 3/4 cup peanut oil

  2. 12 (6-inch) yellow corn tortillas Kosher, for seasoning, plus

  3. 1 teaspoon for beef

  4. 1 medium onion, chopped

  5. 16 ounces ground sirloin

  6. 2 cloves garlic, minced

  7. 1 recipe Taco Potion

  8. 19, recipe follows

  9. 2/3 cup low-sodium beef broth

  10. 6 ounces panela cheese, crumbled

  11. 12 pickled jalapeno slices

  12. 1 cup shredded iceberg lettuce, optional

  13. 1 large tomato, seeded and chopped, optional

  14. 1/2 cup fresh cilantro leaves, optional Special equipment: heavy duty aluminum foil

  15. 2 tablespoons chili powder

  16. 1 tablespoon ground cumin

  17. 2 teaspoons cornstarch

  18. 2 teaspoons kosher salt

  19. 1 1/2 teaspoons hot smoked paprika

  20. 1 teaspoon ground coriander

  21. 1/2 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Make a taco mold by folding a 5-foot long piece of heavy-duty aluminum foil into a block that is approximately 8 inches long, 4 inches high and 2 inches deep, forming a shape to mold the taco. Set aside. Heat the oven to 250 degrees F. Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature. Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling. Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes. Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately. Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month. Yield: 1/4 cup plus 2 tablespoons


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