Spicy Crispy Mexican Taco Pockets (Printable version)
Golden tortilla pockets stuffed with spiced beef, cheese, and fresh veggies, fried until perfectly crispy.
# What you need:
→ Meats & Proteins
01 - 10 oz ground beef
→ Vegetables
02 - 1 small red onion, finely chopped
03 - 1 jalapeño pepper, 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
→ Fillings & Wrappers
13 - 5 oz grated cheddar cheese
14 - 8 small flour tortillas
→ Frying
15 - Vegetable oil for frying
→ Optional Garnishes
16 - Sour cream
17 - Sliced avocado
18 - Fresh lime wedges
# How To:
01 - Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain excess fat from the pan.
02 - To the browned beef, add the chopped onion, jalapeño, garlic, tomato, corn, cumin, smoked paprika, chili powder, and ground coriander. Sauté for 3-4 minutes until vegetables are softened and fragrant. Season with salt and black pepper to taste.
03 - Remove the skillet from heat. Stir in the chopped fresh cilantro and let the filling cool slightly for easier handling.
04 - Lay out the flour tortillas on a clean work surface. Place approximately 2 heaping tablespoons of the beef mixture in the center of each tortilla. Add a generous sprinkle of cheddar cheese on top of the filling.
05 - Fold the tortilla edges over the filling to create a sealed pocket, forming either an oval or square shape. Secure with a toothpick if necessary to prevent opening during frying.
06 - Pour vegetable oil into a large frying pan and heat over medium-high heat. Fry each taco pocket for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Serve the taco pockets immediately while hot. Accompany with sour cream, sliced avocado, and fresh lime wedges for added flavor and richness.
# Expert Advice:
01 -
- Everything you love about street tacos, but sturdy enough to eat with your hands while walking, working, or watching movies
- The beef filling comes together in one pan and actually tastes better after resting in the fridge for a day
02 -
- Overfilling the pockets is the most common mistake, and they'll burst during frying, so resist the urge to stuff them
- Letting the beef filling cool for even 5 minutes makes assembling so much easier and prevents torn tortillas
03 -
- Press down gently with your spatula while frying for maximum crispiness
- Keep finished pockets warm in a 200°F oven while you finish the batch