Ingredients:

  • 12 corn tortillas (small/street taco size)
  • 2 cups neutral oil
  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup beef broth
  • 1 cup refried beans
  • 2 cups shredded iceberg lettuce
  • 1 cup crumbled Cotija cheese
  • 1/2 cup Mexican crema
  • 1 medium tomato, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until deeply browned and no longer pink (about 5–7 minutes).
  2. Stir in the cumin, smoked paprika, garlic powder, and onion powder. Toast the spices for 60 seconds until fragrant.
  3. Pour in the beef broth and simmer for 3–5 minutes until the liquid has reduced to a thick glaze that coats the meat. Remove from heat.
  4. Pour 2 cups of neutral oil into the skillet over medium-high heat until it reaches approximately 350°F (175°C).
  5. Slide in one tortilla and fry for 30–60 seconds per side, flipping with tongs, until the edges are golden and the shell is rigid. Transfer to a paper-towel-lined plate to drain. Repeat for all tortillas.
  6. Spread a thin layer of warmed refried beans onto each crispy tortilla shell to create a moisture barrier.
  7. Top the beans with a portion of the seasoned beef, followed by shredded iceberg lettuce and diced tomato.
  8. Finish with crumbled Cotija cheese, a drizzle of Mexican crema, chopped cilantro, and a lime wedge.