How do I make fried tacos and refried beans?

Question

I love those greasy, fried tacos you get from taco stands and those 24-hour drive-up places (I know, not very healthy!) They are so simple and just have shredded beef, cheese, and lettuce. How do they get the shells so crispy? Are they fried after the meat is put inside? I have tried frying them this way, but the grease pops everywhere. I would also love a good recipe for homemade refried beans. Thanks much.

Answer 1

This is my second response to a similar question.

FLOUR TORTILLAS Favorite!
3/4 to 7/8 c. hot water
4 c. Flour 1 tsp. salt
1/2 c. shortening 1 tsp. baking powder
Combine dry ingredients in a large bowl. Cut in shortening until mixture resembles coarse meal. Add hot water to make a stiff dough. Pinch off small pieces of dough and roll into 1-inch balls. Roll each ball into a 5-6 inch circle. Place each circle on a hot griddle and cook for 30 seconds; turn and cook 45 seconds; turn and cook for 30 more seconds. Keep cooked tortillas warm and covered as you finish cooking the remainder of the dough.
Serve warm. Store any leftover tortillas in an airtight
container in the refrigerator or freezer. Makes 24.

For the filling? Wow! That is a very big question!

REFRIED BEANS
1 c. Pinto Beans or canned pinto beans and skip 1 2 and 3.
2 cloves garlic
Lard (oil or shortening)

1. Clean and wash beans.
2. Soak for a minimum of 2 hours and no more than 24.
Rinse well.
3. Cook beans in garlic and water until very tender.
Drain.

4. In a hot skillet, add lard, and add mashed beans.(Can
be mashed in the skillet with the hot oil)
5. Fry until water is cooked out.
If still soupy add a little corn starch or flour to
thicken or just keep cooking..

Corn Tortillas is what you want. Go to the grocery store and buy a bag of Masa Harina and follow the directions on the bag. OR just buy some corn tortillas.

There are two ways to make the tacos you speak of. This sounds like what you want.

Let the tortillas sit out individually on your counter to let them dry and get a little hard. This will cut out the splatter when you put them in the hot oil.
In a small skillet put no more than a 1/4 inch of oil. Bring to temperature. Carefully put a tortilla in the hot oil for 20-30 seconds per side. Remove from the oil and put your ingredients in while still warm and plyable. When they cool to eating temperature the tortilla will be crisp.

The Mexican vendors use shredded meat, rolled up in a tortilla, stick a tooth pick in it to hold it together. Cook in hot oil as before. Remove and serve with Pico de Gallo.

PICO de GALLO
(roosters beak) Favorite!!!!
2 sm. tomatoes, diced 1/2 c. loosely packed cilantro
1 sm. onion, chopped 1 or 2 Serrano chiles, chopped
1 diced garlic Juice of 1/2 sm. lime
salt
Mix tomatoes, onion, cilantro, and chiles. Squeeze lime juice over vegetables. Add salt to taste. Serve immediately or refrigerate.

If your toungue doesn't flop out into this, then you need new taste buds!

Answer 2

Yes, it does tend to pop. The best way to reduce this (you'll never eliminate it) is to warm the meat and the taco shell before you put it in the grease.

As to refried beans, they are simply boiled pinto beans (perhaps some spices like salt, pepper and garlic). When they are done, and are soft, you crush them.

Any way you look at it, when you are frying tacos, or boiling beans, do not do so naked. The splashes always get you where you want them least.

Answer 3

pounds Ground beef
1 medium Potato; grated
Salt & garlic salt to taste
Tortillas
Shortening for frying
Shredded lettuce
Chopped tomatoes
Grated cheese

Cook meat & potatoes, season to taste with garlic salt & salt. Heat tortillas on griddle until soft, place cooked meat on tortilla & fold over; fasten with toothpicks. Fry in hot shortening until crispy brown. Remove toothpicks, fill each taco with shredded lettuce, chopped tomato & grated cheese. Serve with taco sauce.

HOMEMADE REFRIED BEANS

Serve refried beans as a starchy accompaniment or as a filling for tacos, enchiladas, Tostadas and the other dishes which call for refried beans.

5 c. water
1-2 med. sized onions, diced (optional)
1/2-1 c. hot bacon drippings, butter or lard
Salt, to taste
Chili powder, to taste

Combine beans and onions in a pan in preheated water. Bring to a boil for 2 minutes. Cover and remove from heat for 1 hour (or soak beans in cold water overnight). Return to heat, bring to a boil; simmer slowly until beans are very tender, about 3 hours.
Mash beans with a potato masher, and add bacon drippings, butter or lard. Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed. Salt and add chili powder to taste. Serve or reheat. Makes 6-8 side dish servings, or 5 to 6 cups.

Answer 4

In terms of the fried tacos, the shells are fried in oil (Manteca if you want to be really authenic) and you can fill with your fillings afterwards.

Depending upon how long your fry the tortilla, the firmer they become.