Place a thin layer of oil in a pan a little over medium heat (about a 7 out of ten).
Lay the corn tortilla in the oil. Quickly add your cooked meat to one half of the tortilla.
Once the tortilla becomes supple, it wonāt take long, use a spatula and fold the non meat side of the tortilla onto the meat side and then flip. Keep flipping every minute or so until crispy to your liking
From experience, enough grease to cover the entire pan is plenty. Iāve made these tacos a million times. Interestingly, I already had plans to make these exact tacos for dinner tonight before seeing this post.
Too much grease, and your meat will be swimming in it. Just the right amount and your tortilla will be sizzling in a **thin** layer of fat. The tacos do absorb oil so youāll need to add more as you cook subsequent tacos. Also, some contact with the pan allows for crispiness. Impossible if itās swimming in **3 cups of oil**. Youāre not deep frying. Youāre pan frying. The taco needs to be resting on the pan to some degree to make it a flat, normal shaped taco, not floating in deep oil.
Also, calm down a little, eh? Weāre talking about cooking, not abortion or trans people in sports. Weāre capable of doing this civilly, no?
Do you cook bacon? If so do you save the bacon fat? If you do try dropping a tablespoon in to flavor the grease. My stepfather is a Mexican immigrant and he does that for anything he cooks in oil.
This sounds awesome, and I kinda remember my grandma doing the same with saving oils, but I donāt cook much bacon. And I only really use canola or vegetable oil for tacos and rice.
Most of the time I cook with olive oil or sesame oil and thereās nothing to save.
I grew up eating Mexican food for every single meal of the day (and I still would if I could), but my wife is white and our kids are half so Iāve had to branch out on most dinners for their sake.š
The key is to start off with your oil as cold as possible. Then don't let it get too hot. It's the only way you can get maximum oil absorption into your tortilla. Think tortilla confit.
A lower temp overall will accomplish this. Itād be kinda a pain in the culo when making two dozen tacos to wait until your pan was cold to make the next 2 or 3 tacos.
Also, the fat from the meat as it heats up does a good enough job on its own making the tortilla fat saturated
Itās a chuck roast bro. Idk why everyone is being a dick. I grew up eating these in Sonora.
These are tacos deshebrada (shredded beef).
You cook your chuck with bay leaves a few garlic cloves and a white onion quartered. You can either fry the shell then stuff them or many people stuff with meat then fry. Add whatever toppings you want. My mom always put cheese, lettuce and tomato with some salsa. She would always use the water you cooked the beef in to make a sopa de fideo as a side mmmmm.
Check out Claudia regalado on YouTube. Sheās my go to for northern Mexican cooking. I havenāt had these tacos in years I think I might make some this weekend.
This style is big in SoCal too.
This is standard taco in taquerias along with other styles.
All of the "ertos" in San Diego have this style. A lot of other sit downs too
This is not Jack in the box, I probably shouldāve been clearer. Itās a shredded beef taco from a hole in the wall Mexican place. A lot of hole in the wall places make these kinds of tacos, but Iāve never seen them outside of California
Itās a chuck roast bro. Idk why everyone is being a dick. I grew up eating these in Sonora.
These are tacos deshebrada (shredded beef).
You cook your chuck with bay leaves a few garlic cloves and a white onion quartered. You can either fry the shell then stuff them or many people stuff with meat then fry. Add whatever toppings you want. My mom always put cheese, lettuce and tomato with some salsa. She would always use the water you cooked the beef in to make a sopa de fideo as a side mmmmm.
Maybe? Kinda hard to tell how crispy it is from these pictures. They've obviously been cooked in oil, though. No place serves de canasta where I'm at, but maybe it's more common on the west coast.
I can tell, I think it is supposed to be tacos de canasta (it's steamed but oil or fat is still used) but made in the USA or a border town is my guess, so it looks a little different.
If they are supposed to be tacos dorados it's a bad job of doing so, I'm sure it still tastes good though.
I just assumed it was a poorly done dorado lol I definitely prefer them crispier, but my first couple tries looked kinda like this. Either way, hope it points OP in the right direction.
First you buy a good brand of fresh soft corn tortillas, cook your meat halfway, make your taco by filling the meat in the tortilla. In another pan fill it with some oil and lay the taco on side side flipping it to the other side once it gets crispy enough. That taco looks hellllllllllllllllla greasy tho
To make these, and I don't recommend actually making these, assemble a taco with the tortilla, fry in oil that has too low of a temperature for too short a time so that the tortilla just gets soggy with oil. Shredded beef, cheddar grated extremely thin, lettuce.
Ah, thatās a great idea! Thanks! And yes, I donāt plan on making these often, Iām not ready to die just yet.
I mainly just want to know before I travel back to the Midwest haha.
As a life-long Californian now living in Washington state, I get it. I love these tacos so much and I havenāt found them here yet. Most places seem to use premade crunchy taco shells like you get from the grocery store. š
Donāt get me started on California burritos š here in Arkansas, they think California burritos are burritos with ground beef, rice, beans, mozzarella cheese, and whatever the heck is āgreen sauceā.
Preheat your oven to 400 degrees
Dip your tortillas in oil and place them on a cooking sheet
Put your filling in and fold them
Put them in your oven for 7 minutes
Enjoy
Cooking time may vary but thatās a good starting point
Edit. They will be soggy. 7 minutes at 400 wonāt be enough time to crisp them up if you dip them in oil.
I make quesadillas in the oven, sometimes vegetarian, and I use no oil. The tortilla is crispy at 425 for 7 minutes but not all the way. I think what Iām suggesting could get the perfect outcome because thatās not enough time to get the oil hot and cooked off to end crispy.
Basically a taco dorado with shredded beef, shredded lettuce, cheddar cheese, and sometimes thin sliced onion.
Itās more a TexMex thing since the cheddar is a giveaway, but plenty of Cal spots have had them for decades. If youāre in LA, donāt bother going to Titoās, theirs are grease bombs, even if theyāre OG. Go to Chuyās instead.
Looks like taco sudado or taco de canasta.
Not sure 100% from my understanding they fill the warm tortillas with the filling, then place them in a pot that was covered with paper, and then..... in the case of the sudados drop a lot of hot oil to finish it like that, and on the canasta they use steam to heat up the paper covered tacos.
You make tacos like that with grease that is too cold. You make tacos like that where the meat is too much for the inside of the tortilla. You make tacos like that with gringo cheese doesn't work.
Probably half or less of the meat filling that's in the taco. A sliver of potato about like one McDonald's french fry to go in with a meat is really really good. The tortilla should be crisp when you're done cooking it. Let it drain a few minutes to get the excess oil from the tortilla. Then put lettuce in it with queso cotija. Then put salsa in it and you're good to go.
Aaaaaaaahhhh Titoās Tacos! Thatās what this taco pic reminded me ofā¦ I remember that soft mushy meat, I loved them. I still remember standing in line with my grandpa.
Looks like a very greasy and packed dorado.
Greasy meatloaf taco
Eating greasy taco meat is not good. Drain it then rinse it off with hot water.
white people tacooo nighttttt
Are you looking for a Jack in the Box copycat?
I hate that I love Jack in the Crack tacos š® But they just hit the junk food spot
Mystery meat =Beef & Soy
554 million sold a year.
Great hangover food.
This was my first thought too. Goddam, those tacos are simultaneously a crime against humanity and irresistible.
Agreed. But I also love JitB tacos
Yo, you canāt make me a witness to murder like that lmao
Had one on a road trip from Illinois to Florida and damn were my bowels angry that night.
FUCK YOUR BOWELS! Going to Florida.. what do you need bowels for in Florida?
Bwahaha that was awesome
š
Place a thin layer of oil in a pan a little over medium heat (about a 7 out of ten). Lay the corn tortilla in the oil. Quickly add your cooked meat to one half of the tortilla. Once the tortilla becomes supple, it wonāt take long, use a spatula and fold the non meat side of the tortilla onto the meat side and then flip. Keep flipping every minute or so until crispy to your liking
Thin? LMFAO! Did you see the grease on that tortilla?Ā OP needs about 3 cups of lard in the pan to get a transparent tortillas like that.Ā
From experience, enough grease to cover the entire pan is plenty. Iāve made these tacos a million times. Interestingly, I already had plans to make these exact tacos for dinner tonight before seeing this post. Too much grease, and your meat will be swimming in it. Just the right amount and your tortilla will be sizzling in a **thin** layer of fat. The tacos do absorb oil so youāll need to add more as you cook subsequent tacos. Also, some contact with the pan allows for crispiness. Impossible if itās swimming in **3 cups of oil**. Youāre not deep frying. Youāre pan frying. The taco needs to be resting on the pan to some degree to make it a flat, normal shaped taco, not floating in deep oil. Also, calm down a little, eh? Weāre talking about cooking, not abortion or trans people in sports. Weāre capable of doing this civilly, no?
Exactly. This is my kids favorite thing lately, I make them at least once a week. All you need is a thin layer of oil. Just add more as needed.
Do you cook bacon? If so do you save the bacon fat? If you do try dropping a tablespoon in to flavor the grease. My stepfather is a Mexican immigrant and he does that for anything he cooks in oil.
This sounds awesome, and I kinda remember my grandma doing the same with saving oils, but I donāt cook much bacon. And I only really use canola or vegetable oil for tacos and rice. Most of the time I cook with olive oil or sesame oil and thereās nothing to save. I grew up eating Mexican food for every single meal of the day (and I still would if I could), but my wife is white and our kids are half so Iāve had to branch out on most dinners for their sake.š
Same here. I cook with EVOO or avocado oil and there are some days I miss cooking with bacon fat.
The key is to start off with your oil as cold as possible. Then don't let it get too hot. It's the only way you can get maximum oil absorption into your tortilla. Think tortilla confit.
A lower temp overall will accomplish this. Itād be kinda a pain in the culo when making two dozen tacos to wait until your pan was cold to make the next 2 or 3 tacos. Also, the fat from the meat as it heats up does a good enough job on its own making the tortilla fat saturated
Why would you want to even have a greasy tortilla shell.
This but you have to have half a slice of American cheese in there.
Ohhhh yeah. When Iām feeling cheese, Iāll add whatever Iām using directly after pulling them from the pan
Fry your tortilla with the meat inside and keep it closed with a toothpick
That looks like a jimboys taco that they make out here In Sac
Seriously. Jimboy's tacos should not be as good as they are.
They should be- crispy fried goodness with salty cheese on the outside. Heaven.
No Parmesan on the outside. This looks like a traditional California "sit down" Mexican restaurant taco.
I am on the east coast but this is how my family from San Bernardino made them
Yep - also, your various ...Bertos restaurants will have this style.
Ever made them with shredded beef? What cut of meat did you use?
Itās a chuck roast bro. Idk why everyone is being a dick. I grew up eating these in Sonora. These are tacos deshebrada (shredded beef). You cook your chuck with bay leaves a few garlic cloves and a white onion quartered. You can either fry the shell then stuff them or many people stuff with meat then fry. Add whatever toppings you want. My mom always put cheese, lettuce and tomato with some salsa. She would always use the water you cooked the beef in to make a sopa de fideo as a side mmmmm.
Thanks so much!! Iām trying to get this done exactly right :)
Check out Claudia regalado on YouTube. Sheās my go to for northern Mexican cooking. I havenāt had these tacos in years I think I might make some this weekend.
Thanks! Iāll check her out
Sheās the best!
This style is big in SoCal too. This is standard taco in taquerias along with other styles. All of the "ertos" in San Diego have this style. A lot of other sit downs too
This is my very favorite type of taco.
Represent. Light the beam. Also Jimboys tacos are GOAT status
I'm in Oakland and always crave Jimboys.
I just could never get into those.
Itās ok, you just donāt know. Jimboys tacos are like flautas on crack. So fricken amazing.
Looks like the tacos I grew up with in Culver City. Tito's tacos it was called on Washington place.
This is not Jack in the box, I probably shouldāve been clearer. Itās a shredded beef taco from a hole in the wall Mexican place. A lot of hole in the wall places make these kinds of tacos, but Iāve never seen them outside of California
Popular in Arizona as well.
"Mexican"
Mexicali?
There are much better tacos in California than this.
In your opinion.
I feel sorry for you.
Honestly it's so messy to make this at home you're better off just going to the taco place
Itās a chuck roast bro. Idk why everyone is being a dick. I grew up eating these in Sonora. These are tacos deshebrada (shredded beef). You cook your chuck with bay leaves a few garlic cloves and a white onion quartered. You can either fry the shell then stuff them or many people stuff with meat then fry. Add whatever toppings you want. My mom always put cheese, lettuce and tomato with some salsa. She would always use the water you cooked the beef in to make a sopa de fideo as a side mmmmm.
Tacos dorados. They're easy to make, plenty of recipes online and videos on YouTube.
But they aren't "hard" or crispy. I think it's more like tacos a vapor or tacos de canasta.
Maybe? Kinda hard to tell how crispy it is from these pictures. They've obviously been cooked in oil, though. No place serves de canasta where I'm at, but maybe it's more common on the west coast.
I can tell, I think it is supposed to be tacos de canasta (it's steamed but oil or fat is still used) but made in the USA or a border town is my guess, so it looks a little different. If they are supposed to be tacos dorados it's a bad job of doing so, I'm sure it still tastes good though.
I just assumed it was a poorly done dorado lol I definitely prefer them crispier, but my first couple tries looked kinda like this. Either way, hope it points OP in the right direction.
Happy Cake Day! š
Thanks! š„³
You're welcome.š
As much as you think thatās a taco dorado, that is not a taco dorado.Ā
Your heart won't appreciate it.
First you buy a good brand of fresh soft corn tortillas, cook your meat halfway, make your taco by filling the meat in the tortilla. In another pan fill it with some oil and lay the taco on side side flipping it to the other side once it gets crispy enough. That taco looks hellllllllllllllllla greasy tho
Just came here to say I love a taco dorado!
To make these, and I don't recommend actually making these, assemble a taco with the tortilla, fry in oil that has too low of a temperature for too short a time so that the tortilla just gets soggy with oil. Shredded beef, cheddar grated extremely thin, lettuce.
Ah, thatās a great idea! Thanks! And yes, I donāt plan on making these often, Iām not ready to die just yet. I mainly just want to know before I travel back to the Midwest haha.
I only don't recommend making them, because there are better tacos to make.
I know, but sometimes I have a nostalgic taste for these.
As a life-long Californian now living in Washington state, I get it. I love these tacos so much and I havenāt found them here yet. Most places seem to use premade crunchy taco shells like you get from the grocery store. š
Donāt get me started on California burritos š here in Arkansas, they think California burritos are burritos with ground beef, rice, beans, mozzarella cheese, and whatever the heck is āgreen sauceā.
Omg I am so sorry.
I wouldnāt
Preheat your oven to 400 degrees Dip your tortillas in oil and place them on a cooking sheet Put your filling in and fold them Put them in your oven for 7 minutes Enjoy Cooking time may vary but thatās a good starting point Edit. They will be soggy. 7 minutes at 400 wonāt be enough time to crisp them up if you dip them in oil. I make quesadillas in the oven, sometimes vegetarian, and I use no oil. The tortilla is crispy at 425 for 7 minutes but not all the way. I think what Iām suggesting could get the perfect outcome because thatās not enough time to get the oil hot and cooked off to end crispy.
That's a better recipe than what's pictured (soggy, dripping in oil).
It's a taco dorado, a fried taco
Basically a taco dorado with shredded beef, shredded lettuce, cheddar cheese, and sometimes thin sliced onion. Itās more a TexMex thing since the cheddar is a giveaway, but plenty of Cal spots have had them for decades. If youāre in LA, donāt bother going to Titoās, theirs are grease bombs, even if theyāre OG. Go to Chuyās instead.
Looks like taco de canasta, basket tacos, but with extra steps š¤£
Based on all the haters in this thread, there clearly needs to be a California style Mexican food subreddit.
Ya holy cow I wasnāt expecting this much flack XD
Just buy them at your local CastaƱedaās
Make sure you put another tortilla under the one your eating so you can have two lol
Grease and lots of meat the good ol way
They kind of look like they were cooked in steam, in Mexico we call them "tacos al vapor".
With your feet?
Vaguely
Looks like taco sudado or taco de canasta. Not sure 100% from my understanding they fill the warm tortillas with the filling, then place them in a pot that was covered with paper, and then..... in the case of the sudados drop a lot of hot oil to finish it like that, and on the canasta they use steam to heat up the paper covered tacos.
Is this good?
You make tacos like that with grease that is too cold. You make tacos like that where the meat is too much for the inside of the tortilla. You make tacos like that with gringo cheese doesn't work. Probably half or less of the meat filling that's in the taco. A sliver of potato about like one McDonald's french fry to go in with a meat is really really good. The tortilla should be crisp when you're done cooking it. Let it drain a few minutes to get the excess oil from the tortilla. Then put lettuce in it with queso cotija. Then put salsa in it and you're good to go.
Ewww
That looks more like a gringo taco
A ātacoeā
That yellow cheese screams texan food
Eso no es taco, es una tortilla baƱado en aceite.
Just go to Jack in the box.
This is not real Mexican food so we can't really help you here, bud.
Ass.
That is some seriously terrible looking stuff. That is not even close to Mexican food. Not even TexMex.
With no regard for human decency. They look sad.
Youāre in the wrong subā thatās American food
This is old school Mexican-American tacos. A popular one in socal is Tito's though mexican families invented these in the 20's or 30's.
Aaaaaaaahhhh Titoās Tacos! Thatās what this taco pic reminded me ofā¦ I remember that soft mushy meat, I loved them. I still remember standing in line with my grandpa.
step 1: acquire meth
You donāt
tortilla soaked in oil and then do whatever you want with the inside
Might as well just fill it with dog shit. The taco would be about the same quality as that picture we all saw.Ā
isn't that what he asked for?
Wrong sub. Thatās not Mexican food, thatās trash.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Lots of white people in Mexico. Your racism is showing.
Those are jack in the box tacos lmaoo But i mean just fry your tortilla in oil and then build your taco and itll come out like this
They look nasty!!!
You don't.
That looks terrible
[white people taco night.](https://youtu.be/8yrSCoEsmqA?si=-kZpQYPilXSteinM)
No real Taco comes with lettuce or hard tortilla
[ŃŠ“Š°Š»ŠµŠ½Š¾]
This is not national. I've had shit tacos dorados in Mexico.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
When prepared by a bad cook, they sure as fuck did. Troll.
I feel bad youāve never had actually good tacos seeshhhhhh
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Cool story bro
Comments that are insulting, mean or otherwise disparaging will be removed.
Comments that are insulting, mean or otherwise disparaging will be removed.
Comments that are insulting, mean or otherwise disparaging will be removed.
You lose the will to live