Spicy Crispy Mexican Taco Pockets (Print)
Golden crunchy pockets with spiced beef, melted cheese, and fresh veggies.
# Ingredient list:
→ 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 - Cook the ground beef in a large skillet over medium heat until browned. Drain excess fat and set aside.
02 - Add the onion, jalapeño, garlic, tomato, corn, cumin, smoked paprika, chili powder, and coriander to the skillet. Sauté for 3-4 minutes until vegetables soften and become fragrant. Season with salt and pepper to taste.
03 - Remove from heat and stir in the chopped cilantro. Let the mixture cool slightly before assembling.
04 - Lay out the tortillas on a clean surface. Place approximately 2 heaping tablespoons of the beef mixture in the center of each tortilla, followed by a generous sprinkle of cheddar cheese.
05 - Fold the tortilla edges over to create a sealed pocket, forming either an oval or square shape. Secure with a toothpick if necessary to prevent opening during frying.
06 - Heat vegetable oil in a large frying pan over medium-high heat. Fry each taco pocket for 2-3 minutes per side until golden brown and crispy. Drain on paper towels to remove excess oil.
07 - Serve the taco pockets hot, accompanied by sour cream, sliced avocado, and fresh lime wedges.
# Expert Tips:
01 -
- The golden crunchy exterior gives way to cheesy spiced beef in every single bite
- They freeze beautifully so you can always have emergency comfort food ready
02 -
- Let the filling cool before assembling or the tortillas will get soggy and tear
- Dont overcrowd the pan when frying or the oil temperature drops and you end up with greasy pockets
03 -
- Use toothpicks to secure any loose edges so the filling doesn't escape during frying
- Set up a cooling rack over paper towels so air can circulate and keep them crisp on all sides