Ingredients:
- 1 pound ground beef or chicken: You can choose either based on your preference. The chicken should be ground or finely chopped for consistency.
- 1 tablespoon taco seasoning: Use your favorite store-bought blend or make your own with chili powder, cumin, garlic powder, onion powder, paprika, and a bit of salt.
- 8 small flour tortillas: Soft and pliable tortillas are best for folding and frying without breaking.
- 1 cup shredded cheese: You can use cheddar, Monterey Jack, or a blend for a nice melt. Feel free to adjust the amount based on how cheesy you like your tacos.
- Vegetable oil, for frying: Choose a neutral oil with a high smoke point, like canola or vegetable oil, for the best frying results.
- Toppings: Customize with salsa, guacamole, sour cream, chopped lettuce, diced tomatoes, or any of your favorite taco accompaniments.
Instructions:
- Prepare the Meat:
- In a skillet, cook the ground beef or chicken over medium heat until it’s thoroughly browned. Be sure to break the meat into small pieces as it cooks for even filling.
- Once browned, drain any excess grease from the skillet.
- Sprinkle the taco seasoning over the cooked meat and stir until well combined. Let the meat mixture cool slightly while you prepare other ingredients.
- Heat the Oil:
- Pour about 2 inches of vegetable oil into a deep fryer or a large pot. Heat the oil to approximately 350°F (175°C), using a thermometer to check the temperature. This ensures the tacos fry perfectly without absorbing too much oil.
- Assemble the Tacos:
- Lay a tortilla flat on a clean surface. Spoon a portion of the meat mixture onto one half of the tortilla.
- Top the meat with a generous sprinkle of shredded cheese.
- Fold the tortilla over the filling to form a half-moon shape. Press the edges together firmly with a fork to seal the taco and prevent the filling from spilling out during frying.
- Frying:
- Carefully lower the stuffed tortillas into the hot oil one or two at a time. Fry until they are golden brown and crispy, typically about 2-3 minutes per side.
- Use a slotted spoon or tongs to remove the tacos from the oil, and drain them on a plate lined with paper towels.
- Repeat and Serve:
- Repeat the frying process with the remaining tortillas, meat, and cheese.
- Serve the loaded cheesy pocket tacos hot, accompanied by your chosen toppings and condiments.
Serving Suggestions:
- These pocket tacos can be a star at your next gathering, served as part of a taco bar where guests can choose their toppings.
- For a lighter version, you could bake the tacos in the oven at 400°F (200°C) until crispy, though they won’t be as crunchy as the fried version.
Loaded Cheesy Pocket Tacos offer a fun and tasty twist on traditional tacos, combining crispy tortillas with savory fillings and melty cheese, making them irresistible for any taco lover. Enjoy crafting this delicious dish that’s sure to be a hit!
