Spicy Crispy Mexican Taco Pockets Recipe

Introduction

These Spicy Crispy Mexican Taco Pockets are a delicious twist on traditional tacos, featuring a golden fried dough filled with seasoned meat and fresh toppings. Perfect for a flavorful snack or a satisfying meal, they combine crispy texture with spicy, cheesy goodness.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons vegetable oil
• 3/4 cup warm water
• 1 pound ground beef or turkey
• 1 packet taco seasoning mix
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 jalapeño, diced (optional for extra spice)
• Vegetable oil for frying
• Sour cream and salsa for serving

Instructions

1. Step 1: In a large bowl, mix together the flour, salt, and baking powder. Add the vegetable oil and warm water. Stir until a dough forms.
2. Step 2: Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. Step 3: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
4. Step 4: Add the taco seasoning mix and 1/2 cup water to the meat. Cook for another 5 minutes until the mixture thickens. Remove from heat.
5. Step 5: Preheat vegetable oil in a deep pan for frying.
6. Step 6: Divide the rested dough into 8 equal portions. Roll each portion into a ball, then flatten into circles about 6 inches in diameter.
7. Step 7: On one half of each dough circle, place 2 tablespoons of the cooked meat mixture, some shredded cheese, onions, diced tomatoes, cilantro, and jalapeños if using.
8. Step 8: Fold the other half of the dough over the filling, pressing the edges with a fork to seal. Ensure it’s completely sealed to prevent filling from leaking.
9. Step 9: Carefully place the taco pockets into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side.
10. Step 10: Remove from the oil and drain on paper towels.
11. Step 11: Serve hot with sour cream and salsa on the side for dipping.

Tips & Variations

• For a vegetarian version, substitute the meat with sautéed mushrooms and black beans seasoned with taco spices.
• Add extra cheese inside for a gooier filling.
• If you prefer baking over frying, bake the sealed pockets at 400°F for 15-20 minutes until golden.
• Use fresh lime juice on the filling for a bright, zesty flavor boost.
• Keep the jalapeño optional to control the spice level, or swap it with milder peppers.

Storage

Store leftover taco pockets in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or skillet to retain crispiness rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Keep it wrapped tightly and refrigerated, then bring it to room temperature before rolling out.

What oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, to ensure even frying and a crispy texture without burnt flavors.

Spicy Crispy Mexican Taco Pockets Recipe

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Spicy Crispy Mexican Taco Pockets feature a golden, fried dough filled with seasoned ground beef or turkey, cheddar cheese, fresh vegetables, and herbs. These handheld delights blend spicy, cheesy, and savory flavors with a crunchy exterior, perfect for a satisfying Mexican-inspired meal or snack.

• Author: Rita
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 60 minutes
• Yield: 8 taco pockets 1x
• Category: Snack
• Method: Frying
• Cuisine: Mexican

Ingredients

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Dough

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons vegetable oil
• 3/4 cup warm water

Filling

• 1 pound ground beef or turkey
• 1 packet taco seasoning mix
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 jalapeño, diced (optional for extra spice)

For Frying and Serving

• Vegetable oil for frying
• Sour cream and salsa for serving

Instructions

1. Prepare the Dough: In a large bowl, mix together the flour, salt, and baking powder. Add the vegetable oil and warm water, stirring until a dough forms.
2. Knead and Rest Dough: Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover it with a damp cloth and let it rest for 30 minutes to relax the gluten and make it easier to roll out.
3. Cook the Meat Filling: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat to prevent greasiness.
4. Season the Meat: Add the taco seasoning mix and 1/2 cup water to the cooked meat. Stir well and cook for an additional 5 minutes until the mixture thickens and flavors meld. Remove from heat.
5. Heat Oil for Frying: Preheat vegetable oil in a deep pan or skillet suitable for frying. Ensure the oil is hot enough to fry but not smoking.
6. Shape the Dough Circles: Divide the rested dough into 8 equal portions. Roll each into a ball, then flatten each into a circle about 6 inches in diameter.
7. Fill the Dough: On one half of each dough circle, spoon about 2 tablespoons of the meat mixture. Top with shredded cheddar cheese, chopped onion, diced tomatoes, cilantro, and diced jalapeño if desired.
8. Seal the Taco Pockets: Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal completely, preventing the filling from leaking during frying.
9. Fry the Taco Pockets: Carefully place the sealed pockets into the hot oil. Fry for about 3-4 minutes on each side until they turn golden brown and crispy.
10. Drain Excess Oil: Remove the fried taco pockets with a slotted spoon and place them on paper towels to drain excess oil.
11. Serve and Enjoy: Serve the taco pockets hot with sour cream and salsa on the side for dipping.

Notes

• Ensure the oil temperature is medium-high to prevent overly greasy taco pockets.
• You can substitute ground beef with ground turkey or a plant-based alternative.
• Adjust jalapeño quantity to control the spice level.
• Make sure to seal the edges well to avoid filling leakage.
• Serve immediately for the best crispiness.

Keywords: Mexican tacos, fried tacos, crispy taco pockets, ground beef tacos, homemade taco dough, spicy tacos, handheld Mexican snack