Crispy Beef Tacos

Ingredients

• 20 tacos ) ingredients
• 2 lbs ground beef (900g)
• 1 small onion, diced (about
• 100g)
• 2 tbsp olive oil
• 2 tsp chili powder (6g)
• 1 tsp paprika (2g)
• 1 tsp cumin (2g)
• 1 tsp garlic powder (2g)
• 1 tsp onion powder (2g)
• 1 tsp chicken bouillon, optional (4g) salt and black pepper, to taste flour tortillas oil for frying (about
• 1/4 cup /
• 60ml) for the pico de gallo
• 2 roma tomatoes, diced (about
• 200g)
• 1/4 white onion, diced (about
• 30g) 1–
• 2 tbsp chopped cilantro (3–
• 5g) juice of
• 1/2 lime (about
• 1 tbsp /
• 15ml) pinch of salt for the pico de gallo
• 1/2 cup mexican table cream (crema) (120ml) mexican limón mayonnaise valentina hot sauce tabasco garlic powder chili powder salt and black pepper, to taste for the
• 2 tbsp of the beef mixture to one half of each tortilla (for the sauce)
• 1/4 cup of oil in a large skillet over medium heat (for the sauce)

Instructions

1. Combine everything and mix well and refrigerate while you prepare the tacos
2. For the creamy spicy sauce
3. Mix together all of the ingredients, it should be creamy, tangy, and spicy
4. Instructions heat the oil in a skillet over medium heat
5. Add the diced onion and cook until softened, about 2–3 minutes
6. Add the ground beef, breaking it apart as it cooks
7. Once mostly browned, stir in the chili powder, paprika, cumin, garlic powder, onion powder, chicken bouillon if using, salt, and black pepper
8. Remove from the heat
9. ( i season to taste so the seasonings are approximate ) to assemble: add cheese on flour tortilla ( i used pepper jack and mozzarella) then add about
10. Top with the cheese mixture and fold the tortilla closed
11. Transfer the tacos to a paper towel-lined plate to drain any excess oil
12. Serve with the pico de gallo and creamy spicy sauce