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Spicy Crispy Mexican Taco Pockets Recipe

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★★★★★

4.8 from 130 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/spicy-crispy-mexican-taco-pockets-recipe/