Crispy Tex-Mex Beef Tacos

Tacos and Tex-Mex

In Mexico a taco is a soft corn tortilla folded around a filling, with thousands of regional variations from al pastor to carnitas. The rigid, U-shaped crispy shell is an invention of the south-western United States in the mid-20th century and part of Tex-Mex cuisine. It quickly became the symbol of American “Taco Tuesday” family dinners and later a worldwide street food. It is a tradition in its own right with its own rules, and it deserves to be cooked well.

A spice blend without the packet

Shop-bought taco seasonings usually contain a lot of salt, starch and sugar. A homemade blend of chilli powder, cumin, smoked or sweet paprika, dried oregano and garlic tastes cleaner and brighter. Mexican oregano has a more herbal, citrusy aroma than the Mediterranean kind, but ordinary dried oregano works too. Add the spices once the beef is well browned and toast them in the fat for 30–60 seconds so their essential oils bloom.

Juicy, not dry, filling

Use ground beef with about 20% fat. After browning, add a little tomato paste and water and simmer for a few minutes: you get a thick sauce that coats the meat and does not drip out of the taco. You can pour off excess fat after browning, but not all of it — it carries the flavour of the spices.

Warm the shells

Store-bought taco shells should be warmed in the oven at 180 °C for 5–7 minutes. They crisp up, release the aroma of toasted corn and break less when filled. It is handy to stand them in a muffin tin or lean them against each other on a tray.

The right order of fillings

Hot beef first, then cheese — it melts slightly from the heat of the meat. Then the cold elements: finely shredded iceberg, diced tomatoes, a spoonful of sour cream. If the lettuce goes in first, it wilts and the shell goes soggy from the meat juices.

Serving

Eat tacos right away — after 10 minutes the shell starts to soften. It is easiest to set the fillings out on the table and let everyone build their own. Salsa, pickled jalapeños, cilantro, lime and thinly sliced red onion are all great additions.

Variations

Make the filling with ground chicken or turkey, use black beans for a vegetarian version, or swap the crispy shells for soft flour tortillas.