ReceptnaptárTaco (fried, filled tortilla with red chili sauce)
This fried taco is a relative of Mexico's tacos dorados, where the word for golden refers to the crisp-fried tortilla. Leftover roast or boiled beef makes a great filling, and the oil-fried exterior is the counterpoint to the juicy inside. Drizzled with red chilli sauce, it is a filling dinner, good for the family table or for guests.
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Ingredients
Method
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- Mix the onion, tomato and meat, and season with ground chili, salt and pepper.
- Fill the tortillas with the meat mixture, fold in half, and seal the edge with beaten egg.
- Fry in hot oil (about 170 °C) until both sides are crisp.
- Drain on paper towels and serve drizzled with red chili sauce.
Source: Project Gutenberg – Taco (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Warm the tortillas first in a dry frying pan, because cold ones crack when folded.
- The oil should be at 170 °C: any cooler and the taco soaks up oil, any hotter and the tortilla burns before the filling heats through.
- Do not overfill, or the tortilla will open up during frying. Drain the finished tacos on kitchen paper and serve straight away.
Frequently asked questions
Can I bake them in the oven?
Yes, brushed with oil they are ready in 12-15 minutes at 200 °C (180 °C with a fan); turn them once along the way.
How long do they keep?
They are best fresh, because the tortilla soon softens. You can store the filling for 2 days in the fridge and fry the tacos after that.
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