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  • Hey dudes! I'm Hilah and today on

  • Hilah Cooking I making a fried tacos.

  • These are the kind that you fill the tortilla before you fry it.

  • You can make them ahead of time and they're kind of like

  • Jack in the Box tacos but better.

  • Yeah, I went there.

  • They are better.

  • (upbeat music)

  • There is a very special trick to making the

  • ground beef filling that I'll get to in just a second.

  • So I've got about 1/2 a pound of ground beef here, gonna add my

  • flavorings and I basically went on to the Jack in the Box

  • website and looked at their ingredients

  • and then substituted

  • actual food

  • for the Jack in the Box ingredients.

  • No offense Jack in the Box.

  • I know that your three tacos for a dollar have gotten many a

  • college kid through a long drunken night.

  • Especially my friend Emily.

  • And adding a little pinch of oregano.

  • Not too much.

  • Okay, a little Worcestershire sauce.

  • A little tomato paste and if you haven't tried this little tomato

  • paste in a tube it's pretty cool.

  • It's quite a bit more expensive the little can but it's so

  • helpful when you only ever need like a tablespoon at a time.

  • Gonna add salt.

  • Okay, did I put in everything?

  • Okay I'm gonna grate in my onion, so obviously

  • you know a chain restaurant

  • would use some onion powder but I'm gonna use some

  • grated fresh onion.

  • If you could mince it up too.

  • But this gives it that really nice like it's extremely smooth

  • texture for the filling.

  • So get this all mixed together.

  • Okay once that's pretty uniform,

  • we're gonna add the real secret

  • to making a smooth ground beef filling and that's some water

  • and pretty soon right before your eyes this is gonna turn

  • like super gross looking but bear with me.

  • Just trust me.

  • Okay, we're gonna cook our meat.

  • I'm just gonna put it (giggles) over medium heat in a warm

  • skillet and just plop this delicious mixture right on in

  • there and you want to just start moving it around, breaking it up

  • the water like I said is gonna help us achieve that really like

  • crumbly, fine texture but

  • you still need to make sure you're moving it.

  • I did a healthier version of crispy tacos a few years ago

  • that was like with baked tortilla shells that you fill

  • afterwards but and that's always how we would get them in Texas.

  • It was always like a fried shell that was filled after was fried

  • or baked whatever but then out here in LA almost every

  • restaurant serves this kind of fried taco where it's like the

  • tortilla is folded over and filled and

  • then the whole thing is fried.

  • And it's so different you wouldn't think it would be such

  • a difference but it really is and it's such a nice you know

  • kinda special thing and then

  • also Jack in the Box makes 'em like that.

  • Okay so the meat you can see is like less pink.

  • It's kinda hard to tell because the chili powder's in there but

  • you can think once you actually cooking you can tell but you can

  • see there's a lot of liquid coming out from the water so I'm

  • gonna add a couple tablespoons of masa and this is masa harina

  • and this is what corn tortillas are made out of.

  • It's got a really nice earthy corny flavor and it thickens it

  • up really well and kinda gives it a creaminess.

  • If you don't have masa, you can use a little bit of flour.

  • You won't need 2 tablespoons I would say maybe like start

  • with 2 teaspoons and then see if

  • you need to add a little bit more.

  • But make sure that you really cook it if you're using flour.

  • And see how it like thickened up.

  • Perfect.

  • Okay it smells great,

  • looks a little bit like diarrhea but

  • don't look over here.

  • I'm using some corn tortillas.

  • So I'm gonna heat them up on the comal with I was about to say a

  • little bit of oil but it's actually not a little bit.

  • I mean we're frying these later yes but you want to make sure

  • that there really nice and pliable so they don't break when

  • you fold 'em, so just go ahead and like lube that shit up.

  • Just gob it on there.

  • I mean, whatever, these are not healthy tacos.

  • I do believe that tacos can be healthy but these are not they.

  • Just get both sides lightly moistened

  • with oil over medium low heat.

  • Don't burn yourself.

  • I know you want to, don't do it.

  • You also could use tongs but I like to live on the edge, man.

  • Once they're nice squishy, throw them in there.

  • Now we're gonna start folding some tacos.

  • This is a multistep recipe.

  • You've seen this before on TV, right?

  • Just like a couple tablespoons of filling.

  • Don't want to overfill 'em.

  • And fold it over, give it a little press

  • and scooch it over there.

  • These are also, if your vegetarian, these are also

  • really good with refried beans on the inside so keep that trick

  • in your back pocket.

  • Not the beans.

  • I mean you could but like remember to take them out before

  • your wash your pants, right?

  • We've all been there.

  • Okay, so now for the other step.

  • I don't know.

  • Anyway, we need to cover these with plastic wrap and put them

  • in the fridge up for like 20 minutes or longer.

  • You can also freeze them and then you have fried crispy tacos

  • ready to go into the hot oil whenever you want some crispy

  • tacos and you're like super drunk and you shouldn't be

  • cooking or deep frying things.

  • Am heating up about an inch of vegetable oil here.

  • Whenever you're frying stuff you want to be really careful that

  • you don't fill up your pan more than about third of the way full

  • to make sure you leave plenty of room for bubbling over so you

  • don't start fire and you also

  • don't want to wear long, flowy clothes.

  • Make sure you wear pants, your dick doesn't accidentally fall

  • in there, you know, regular safety tips.

  • So I've got my chilled tacos,

  • you can see they've really firmed up.

  • The oil's about 350.

  • You can kinda hold it closed for a few seconds.

  • And we're gonna fry these for about two minutes,

  • and then give them a flip, another two minutes.

  • Okay.

  • Once your tacos are nice and crispy on both sides pick it up,

  • let the oil drain out the ends like that and then we're gonna

  • drain it on a little paper towel over here.

  • Let's go eat these tacos.

  • Okay, now I'm gonna fill these delicious fried crispy tacos

  • with some organic romaine lettuce.

  • It's so stupid.

  • You can fill yours with whatever you want.

  • So you just kind of pull it open a little bit.

  • Don't worry about if it makes

  • little cracking sound, it'll be fine.

  • One half slice of American cheese if you want to be like

  • American but grated cheddar is fine too.

  • I really love the Velvetta and American cheese because I grew

  • up in Texas and queso is the gravy of Texas besides gravy of

  • course 'cause we also have that but I know a lot of people have

  • an aversion to it.

  • I don't care in this case I'm like eating a fuckin'

  • fried taco, I'm gonna put American cheese in it.

  • I made this green salsa last week, that would be good.

  • I think I'm actually going to go

  • for my homemade top-secret hot sauce recipe.

  • If you haven't subscribed already please do because

  • I'm gonna be putting this recipe out soon.

  • Gotten a ton of requests for it and I think it's time to share

  • it with the world because it's

  • super good on all things Mexican and Tex-Mex.

  • Also check out my crispy tacos video.

  • I'll put a card up there.

  • You can watch to see how to make healthier version of this with a

  • baked shell and I'll also put a link to this green salsa if you

  • want to try that.

  • Okay, I really just want to try this.

  • Oh shit.

  • Glorious is the only word for this.

  • So good, I don't even care that I have like salsa and grease

  • all over my face.

  • I really hope you try this.

  • It'd be so awesome for game day or something 'cause you can make

  • them ahead of time, and then fry them up as you need them.

  • Recipe is always available at HilahCooking.com, thanks so much

  • for watching and I will see you next week.

  • Bye.

  • (groans)

  • Mmm.

  • Sound like Frankenstein.

  • (groans)

  • Hmm.

Hey dudes! I'm Hilah and today on

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FRIED TACOS!- 揚げタコスの作り方 (FRIED TACOS!!! - How To Make Deep Fried Tacos)

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    林宜悉 に公開 2021 年 01 月 14 日
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