Fried Tacos with chicken and beef filling
Tacos with a filling of chicken and a filling of beef. And, to make them extra delicious, fried with the filling.
Ingredients
- 1 pack of soft cornflour tortillas
- 250 gr chickenfillet
- 250 gr ground beef
- 4 tsp onionpowder
- 4 tsp garlicpowder
- 2 tsp powdered cilantro
- 2 tsp powdered cumin
- 2 tsp chilipowder
- 1 tsp powdered paprika
- salt & peppa
- oil for frying
For making the salsa:
- 1 piece of celery finely sliced
- 4 to matoes sliced in small cubes
- 1 tbsp lemonjuice
- 1 garlicclove. finely chopped
- 1 tbsp flat parsley finely chopped
To dress the tacos:
- some mixed lettuce
- 150 gr grinded cheese if you can take cheddar because that one melts really nice
- 1 can of creme fraiche
Instructions
- Cut the chickenfilet in big pieces and put them with half of all the spices (paprika-, garlic- and onionpowder) in a foodprocessor. Grind until you have a smooth chicken meatpaste.
- Mix the ground beef wit the remaining spices.
- Heat about 1,5 cm of oil in a deep based frying pan and in the same time mix all the ingredients for the salsa.
- Put a tortilla on your workbench and put a filling of ground beef or chicken on one half of the tortilla. Put it away on a plate. Repeat this for the remaining tortillas en try to keep the amount of chickentacos and beeftacos balanced.
- Gently drop an open tortilla in the hot oil with tongs. Keep the half without the filling between the tongs for a few seconds and then fold it back on the filling to make that famous tacoshell. You can fry 3-4 taco's in one batch. Fry the tacos for about four minutes and turn them after a minute or two.
- When the tacos are done, get them from the oil and pour some grated cheese on the filling while letting them rest on paper kitchentowel for a few minutes. Fry the remaining tortillas the same way.
- Serve the tacos on a big plate with the salsa, lettuce and the creme freche, so everyone can choose his own topping. This dish is served best together with nachos and a homemade guacamole.