Last fall Joe and I went to Old Settlers Day which is a local festival here in Olathe. The streets are blocked off for a few days as people gather for concerts, arts and crafts, an old car show and a parade. As we were walking through the streets checking out the arts and crafts, we saw a lot of folks eating tacos that caught our eye. I could tell that they were made with flour tortillas but they were crisp and browned on the outside. As we neared the food vendors we found a group of boy scouts selling “Pan Fried Tacos”. I watched as they prepared them with taco meat and then placed them in a skillet with a little bit of oil to crisp and brown them, first on one side, then the other. Before they handed them over they topped them with shredded lettuce, chopped onion, tomato and grated cheese. I had to try one and it was love at first bite! Flour tortillas aren’t usually my first choice for tacos however the pan fried method gives the tortillas a crisp and crunchy texture which also makes them taste so good.
This is my way of making crispy brown potatoes that are fully cooked inside. First dice your potatoes and place in a microwave safe pan. Drizzle with olive oil and cover so that the potatoes will steam. Microwave 2 minutes per potato.
Now that they are partially cooked, drop them into a skillet with just enough oil to coat the bottom of the pan. Let them brown, then toss them every few minutes until they are crispy brown over all sides.
Fill them with your favorite toppings and salsa. I topped mine with lettuce, onion, tomato, avocado and cheese. I made 2 with Green Chile Salsa and 2 with Salsa Verde.
Pan Fried Tacos with Ground Beef, Potato and Green Chile
1 pound Ground Beef, Lean 93% is best
2 teaspoons Taco Seasoning, recipe follows
1 large Potato, peeled and diced
1/4 cup Hatch Green Chile, roasted, peeled, seeded and diced
Olive Oil, for potatoes
Vegetable Oil, for tacos
12 small Flour Tortillas
Grated Cheddar or Longhorn Cheese
Green Chile Salsa
Peel and dice potato. Place potatoes in a microwave safe bowl, drizzle with olive oil and microwave on high 2 minutes. Heat a skillet with just enough olive oil to coat the bottom of the pan. Fry potatoes over medium high heat, tossing every few minutes to crisp and brown over all sides. Set potatoes aside on a plate lined with a paper towel.
In the same skillet brown ground beef. Use a wooden spatula to break beef apart and crumble. Add 2 teaspoons of the taco seasoning and continue cooking until the ground beef has cooked throughout.
Add the potatoes and green chile to the ground beef mixture. Stir to combine the potatoes and green chile evenly throughout.
Spoon taco meat into flour tortillas and fold over. Place in a bowl so that the tortillas will stay folded until time to fry. Heat another skillet over medium high heat. Add just enough vegetable oil to coat the bottom of the pan. Place 2 filled tacos into the pan. After a minute or so check to see if the tacos have sufficiently browned on the bottom. Use a spatula to carefully turn the taco over to brown the other side. Continue to fry the tacos adding additional vegetable oil as needed in between batches.
Complete taco by filling with lettuce, onion, tomato, avocado and cheese. Spoon your favorite salsa over top.
1 tablespoon Ground Ancho Chile
1/2 teaspoon Paprika
1 teaspoon Sea Salt
1 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Crushed Red Pepper
1/4 teaspoon Mexican Oregano
1/4 teaspoon Cumin
Mix spices together in a small bowl. Combine 2 teaspoons Taco Seasoning per 1 pound ground beef. Store any unused spices in a zip lock bag.