Crispy Beef Tacos

Level: Easy
Total: 5 hr (plus marinating time)
Active: 2 hr
Yield: 10 tacos



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

How to Make Crispy Beef Tacos

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Опубликовано Food Network Вторник, 28 мая 2019 г.


  • 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.


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Crispy Beef Tacos