Categories: Mexican
Ingredients
- 2 lbs. beef sirloin steak, cut into 1/2-inch pieces
- 1 tbsp chili powder
- 1/2 tbsp kosher salt
- 1/2 tbsp ground cumin
- 2 tbsp vegetable oil, plus more for deep-frying
- 1 cup salsa
- 16 small corn tortillas
- 1 1/2 cups finely grated cheddar cheese
- Shredded lettuce, diced tomatoes and hot sauce, for serving
Directions
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Season the beef with the chili powder, salt and cumin. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef and cook for a couple of minutes, then dump in the salsa. Stir and cook until the beef is totally done inside and the liquid has reduced, about 6 more minutes. Turn off the heat and set aside.
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To fry the tacos, heat a couple of inches of vegetable oil in a large cast-iron skillet over medium-high heat. Place some beef in the middle of a tortilla, then fold the tortilla in half and clamp shut with a pair of metal tongs. Carefully lay the taco on its side in the oil and use the tongs to hold the taco in place for a few seconds. Once it stays put, repeat with 2 more tacos. Fry until light golden brown, 30-45 seconds per side.
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One at a time, remove each taco from the oil with tongs, holding it sideways to let the oil drip out. Place on a stack of paper towels, then fold the paper towels around the taco and give it a few gentle shakes to remove the excess oil.
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As you continue frying, have someone place some cheese inside the fried tacos. Let sit until ready to serve—the cheese will melt slightly. Top with lettuce, tomato and hot sauce, opening up the tacos to get the toppings inside.