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Fried Tacos

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These aren’t your average fried tacos. We’re taking the rich, comforting flavors of a traditional Latin American beef stew and giving them a satisfying crunch. The result is a truly unforgettable taco that’s perfect for a weekend dinner or a special weeknight treat. It’s a bit of a project, but the deep, savory flavor is absolutely worth the effort.

Ingredients

Scale

For the Stew Filling

  • 2 lbs beef chuck roast, cubed
  • 3 tbsp olive oil
  • 1 medium white onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 large carrots, cut into 2-inch pieces
  • 2 green plantains, cut into 2-inch pieces
  • 2 cups sweet potato or pumpkin, cut into 2-inch pieces
  • 1 large yucca, cut into 2-inch pieces
  • 1 yautia, cut into 2-inch pieces
  • 2 corn on the cob, cut into thirds
  • 3 bay leaves
  • ¼ cup sofrito
  • 1 package sazon seasoning
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ cup tomato sauce
  • 6–8 cups beef broth
  • 4 oz canned green chilies

For the Tacos

  • 12 corn tortillas
  • Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • ½ inch neutral oil (vegetable, canola, grapeseed) for frying

Instructions

  1. Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides until a nice crust forms. Remove beef and set aside.
  2. Sauté Aromatics: Reduce heat to medium. Add onion, bell pepper, and garlic to the pot. Cook until soft and fragrant, about 5-7 minutes.
  3. Build Flavor: Stir in sofrito, sazon, salt, cumin, oregano, and black pepper. Cook for one minute to release the aromas.
  4. Simmer the Stew: Pour in tomato sauce and beef broth, then add the bay leaves and browned beef. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes until the beef is fork-tender.
  5. Add Veggies: Add the root vegetables, corn, and green chilies. Continue to simmer, partially covered, for another 20-30 minutes until all vegetables are tender. The broth should thicken into a rich sauce.
  6. Fry the Tacos: Warm corn tortillas to make them pliable. Spoon about 2 tablespoons of the shredded filling onto one half of each tortilla, sprinkle with cheese, and fold in half.
  7. Fry to Perfection: Heat ½ inch of oil in a separate skillet to 350-375°F. Gently place 2-3 tacos in the hot oil. Fry for 2-3 minutes per side until golden and crispy.
  8. Drain and Serve: Use tongs to lift the tacos and drain excess oil on a paper towel-lined plate. Serve immediately.

Notes

Serving Suggestions: These tacos are a meal on their own, but they pair beautifully with cilantro-lime rice or refried beans. Serve with toppings like shredded lettuce, sour cream, and salsa for a classic finish.

Tips & Tricks: The beef stew filling can be made up to three days ahead of time. Just cook the stew, shred the beef, and refrigerate. When you’re ready, warm it up and proceed with frying the tacos. If you can’t find some of the root vegetables, feel free to substitute with extra sweet potatoes or potatoes.

Storage & Reheating: Leftover filling can be stored in an airtight container in the fridge for up to 3 days. Fried tacos are best fresh, but you can reheat leftovers in a dry skillet or a 350°F oven for a few minutes to bring back the crispiness. Do not use the microwave!

Find it online: https://new.projuktigeek.com/fried-tacos/

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