Honduran Style Crispy Fried Tacos

Experience the vibrant flavors of Honduras in every bite of these crispy, golden tacos.

With a delicate balance of crunchy texture and savory beef filling, every aspect of this dish is meticulously crafted to transport your taste buds to the sun-kissed streets of Central America.

Ready Time

1 hrs 20 mins

Yields

9 servings

Ingredients

For the tacos:
2 1/4 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/4 cup vegetable shortening
3/4 cup warm water
Vegetable oil for frying
For the beef filling:
1 pound ground beef
1 medium onion, diced
1 medium bell pepper, diced
2 cloves garlic, minced
1 packet of taco seasoning
1/2 cup beef broth
For the toppings:
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheese (Monterey Jack or Cheddar)
1/4 cup chopped fresh cilantro
Sour cream, for serving

Instructions

To make the tacos, combine the flour, salt, and baking powder in a large bowl. Add the shortening and, using a pastry blender or your fingers, work it into the flour until the mixture resembles coarse crumbs.

Gradually add the warm water, mixing until a dough forms.

Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover with plastic wrap or a damp cloth and let rest for 30 minutes.

Divide the dough into 9 equal pieces.

Roll each piece into a ball and flatten slightly into a disk shape. Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.

Fry the tacos until crispy and golden brown, about 30-45 seconds per side.

Drain on paper towels. For the beef filling, cook the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks, until browned, about 5-7 minutes.

Add the diced onion and bell pepper and cook until the vegetables are soft, about 3-4 minutes.

Add the garlic, taco seasoning, and beef broth to the skillet. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.

Season with salt and pepper to taste.

To assemble the tacos, place a few spoonfuls of the beef filling onto a fried taco and top with shredded lettuce, diced tomatoes, shredded cheese, and a sprinkle of chopped cilantro. Serve with a dollop of sour cream.

Notes

Use a cast-iron skillet or a deep frying pan with at least 3-4 inches of depth to prevent the oil from overflowing when frying the tacos. Make sure to not overcrowd the skillet when frying the tacos, fry in batches if necessary.

This will prevent the tacos from sticking together.

If you don’t have a thermometer to check the oil temperature, you can test it by dropping a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready.

To prevent the tacos from becoming greasy, place them on a paper towel-lined plate to drain excess oil.

For an extra crispy taco, you can chill the dough in the refrigerator for 30 minutes before rolling and frying. If you want to make the beef filling ahead of time, cook it until the flavors have melded together, then refrigerate or freeze it for later use.

Reheat it before assembling the tacos.

You can customize the toppings to your liking, but make sure to have fun and be creative with it!