deep fried tacos

Molina's owner died about 10 years ago. The building has been sold numberous times with differnet owners but it's never been the same. La Hacienda has also gone by the way. Manny's in KC,Mo. serves a great deep fried taco plate (corn). There's a couple other places in town that fry a flour shell. A deep fried taco...that's the way to eat a taco!

quote:

Originally posted by 5twelve

Molina's owner died about 10 years ago. The building has been sold numberous times with differnet owners but it's never been the same. La Hacienda has also gone by the way. Manny's in KC,Mo. serves a great deep fried taco plate (corn). There's a couple other places in town that fry a flour shell. A deep fried taco...that's the way to eat a taco!

Hey! Thanks for the update, 512!

quote:

Originally posted by bill voss

Renewed interest in Deep Fried Tacos!
Peas!

Delmonte sweet peas, taste pretty good.

Slow cook an entire beef brisket about 6 lbs in beef broth with onions, garlic, bay leaf, salt pepper a can of crushed tomatoes with the water, a bunch of cilantro with stems, and a few jalapenos. Until it reaches the point that you can shred it easily. Let it cool overnight in refrigerator. Put deep fryer at 400 degrees and dip your corn tortillas in for about 5 seconds 1 or 2 at a time and set aside to cool. This will make them pliable. Fill with meat mixture roll and toothpick. Deep fry at 375 degrees in manageable batches and set on paper towels. Arrange 3 to 5 on a plate top with a guacamole with a little less than normal amount of mayonnaise so it is mostly avocado. Then top with finely grated cotilla cheese, pico de gallo, and a hot thin salsa like herdez (salsa verde or the red stuff)in a can. (smooth not chunky) Sour cream optional......Russ

In San Diego these would be called Rolled Tacos with Guacamole.
Shredded Chicken or Pork works just as well.

Time to discuss deep fried tacos again

quote:

Originally posted by bill voss

Time to discuss deep fried tacos again

And why not? It's starting to get cold here in the Midwest...!

We still have deep fried tacos here in Emporia, in some of the local Mexican restaurants. Also, a couple of the Catholic churches sell the deep fried tacos along with the accompaniments as fundraisers. They are filled with ground beef, potatoes, and peas; as others have noted on this thread, you then fill them with cheese, sauce, etc. I wouldn't guarantee that the oil is trans-fat-free, though! But, what a way to harden one's arteries...

Down here in Texas and the SW, these are called flautas, and are stuffed with beef or pork or chicken. The prep is the same, corn tortillas , wetted in oil to make piable, then stuffed, pinned, and refried. Served with the usual acommpaniments...

buen Provecho!

quote:

Originally posted by Dr. L.

Down here in Texas and the SW, these are called flautas, and are stuffed with beef or pork or chicken.

Flautas are rolled, they are talking about folded in half tacos being fried. I guess I am missing the point - why am I cooking the meat twice, once in a pan and then again in grease?

I saw an earlier poster saying these were the same as puffy tacos - they are *nothing* like puffy tacos, which are fried empty and made from fresh masa, not already cooked masa (tortillas).

quote:

Originally posted by Big Kahuna Kooks

broke da mouth.

LOL - One of my FAVORITE food sayings from down south!

Bill, you may have to do what my family does, make our own. I get a local store to order tortillas from Laperla Tortilla Factory in Toledo OH (I know it's not Texas) nice and thick with a lot of corn. Mix ground beef with cumin, chili powder, a little oregano and stuff raw in the tortilla. I don't use close pins I use tongs hold them closed and deep fry in regular corn oil. Used to use crisco and am surprised I'm not clogged up.

While we're at it and with so many knowledged taco gormands on hand, I had always used Old El Paso Taco sauce. Problem is like most companies they changed the recipe over the years and it is not as good as it used to be. Any ideas?

Persona;;y, I prefer a garden fresh salsa, as opposed to taco sauce. Sam's club has a pretty good "garden-fresh"-like jarred salsa. Sorry, I can't remember the name, but for a packaged product, it is pretty close to fresh tasting....much better on a taco than taco sauce, IMHO.

Just reading this topic for the first time. I too love fried tacos. There is family owned local chain here in Wichita (Kansas again) that serves some really tasty ones. It's called Felipe's, and they have 3 locations. It's not my favorite Mexican place in town, but it is good, and stop there for a deep fried taco fix when I feel I've earned the right to splurge on the fried foods a bit.

Another poster mentioned flautas in the Southwest, but the fried four tacos are a different animal. I never saw them offered on any menu when I lived in NM, but it's interesting to read that a place in Snyder, TX serves them, as I wasn;t too far from there.

As a former resident of Kansas City, MO (and Kansas), my favorite Mexican restaurant was Las Corrales, in the old garment district of KCMO. I moved to Seattle in '98 and have not seen a deep-fried taco since. Cholesterol and arteries be damned -- I really miss them!! In the different messages (flautas, etc) I note some confusion. What I am talking about are not taco SHELLS. What I crave are filled tacos that are then deep-fried.
As someone else noted, they are quite greasy and definitely not "healthy." The good die young! Anyone know of a place in the Renton/Seattle area that has "old fashioned tacos," as some have described them?

deep fried!
Any other lovers out there?

You know it!

mayor al


The Jack in the Box version could be referred to as the White Castle of the Taco World....Great at 4am after a long night of Cantina crawl !!! Last time I tried them was last summer...still 2 for 99cents !! Give me $5 worth and a large Dr Pepper and I will be ready to start the evening all over again.

 
I've heard of Jack in the Box tacos, but I've never had the opportunity to try a Jack in the Box restaurant. There just aren't any of those anywhere close to me at all.
 

I also like Jack in the Box tacos.  They're very satisfying cheap eats.  Can't beat them at two for a dollar.
 
I do not like tacos from Taco Bell or Del Taco so Jack in the Box tacos are different from those by being deep fried as opposed to a filled pre-made shell.

Jack in the Box tacos are pretty good.Don't know of any place here in Schertz that makes the old fashioned fried tacos. Might have to check out Rolando's Super Tacos on Walzem in San Antonio, or Henry's Puffy Tacos on the other side of San Antonio. Those are the ones where you take the fresh masa tortilla and fry it and it puffs up and then you add your toppings. Henry's Puffy Tacos are a sponsor of the San Antonio Missions baseball team,and the Missions mascot is a guy in a puffy taco suit.I kid you not on that one.
Alas,the Jack in the Box on Pat Booker Road in Universal City has closed.Why,I don't know.They have taken even the furniture out of the place. However,I can always get my fix from the one here in Schertz.

mar52


I also like Jack in the Box tacos.  They're very satisfying cheap eats.  Can't beat them at two for a dollar.

I do not like tacos from Taco Bell or Del Taco so Jack in the Box tacos are different from those by being deep fried as opposed to a filled pre-made shell.

 
Love me some Jack Tacos. When was in the Navy in San Diego I always said they were like the West Coast
answer to White Castle. Now here in Indiana I have them both!

Hmmm...deep-fried White Castles, anyone?

Deep-fried White Castle taco salad...

http://mobile.whitecastle...hite-castle-taco-salad

When I want something in a deep fried tortilla, here's what I make.
 
Chevy's Copycat Crispy Chicken Flautas
 
1 (12 oz can) (or 1-1/2 cups) shredded cooked chicken - drained
1/2 cup pepper jack cheese, grated
1/2 cup canned black beans, drained
1/2 cup whole kernel corn, drained (from canned or frozen)
1/2 cup finely diced onions
1/4 cup La Victoria Salsa Verde
1/2 tsp ground cumin
2 tsp garlic powder
1 tsp liquid smoke - mesquite
12 flour tortillas
4 cups cooking oil
1/2 cup Thai Mae Ploy Sweet Chili Sauce for dipping
1/4 cup apricot preserves for dipping
 
Directions
1. -In a mixing bowl, stir together chicken, cheese, black beans, corn, onion, salsa verde, cumin, garlic powder and liquid smoke.
 
2. -Place 2 Tablespoons of the chicken filling in a 1/2-inch wide by 6-inches long strip along the edge of a flour tortilla.
 
3. -Roll the tortilla into a cigar shape, starting on the side with the chicken filling. Secure the roll with a toothpick. If it is too large to deep fry, cut each "cigar" in half and secure with separate toothpick.
 
4. -Heat cooking oil to 350-375-degrees F.
 
5. -Fry the rolled tortillas, a couple at a time, in the hot oil. Remove when golden brown on edges. Make sure to remove the toothpicks before serving.
 
6. -Serve with Thai Mae Ploy Sweet Chili Sauce and apricot preserves mixed together and served on the side for dipping. Available in Asian food section of most supermarkets.
 
7. -Makes 12 large flautas or 24 if cut in half.
 

It's funny but I've no idea how I came to this site! Was looking at a food blog and here I am!
 
Kansas native and 50 years ago, La Cocina warmed my baby bottles while Mom and Dad had tacos! Plate of 5 and they are definitely NOT Flautas so those thinking this need to clear that image from your mind. Think hole-in-the-wall authentic mexican with a big plate of overstuffed tacos - 5 to be exact. The meat is cooked WITH PEAS, placed in a corn tortilla, pinned shut and immersed in hot frying oil. They are plated up with shredded lettuce stuffed inside and generously dusted with powdered cheddar cheese....kinda like the cheese in Kraft Mac 'n Cheese. This was an incredibly unique experience that I wish I could duplicate. We're a taco-loving family and, to this date, still make our tacos with peas.
 
Unfortunately, the last time I ate there - probably close to 25-30 years ago - the meat had a funny taste and several other patrons were complaining. The owner just said it needed salt but.... needless to say, for the first time ever, I didn't clean my plate. I don't think it was open much longer. It was, in part, a case of an individual owner not having anyone to pass it on to.
 
Now, I need a deep fryer AND I need to try and find some powdered cheddar. For me, that "whole plate" smothering of powdered cheese will always be the biggest trigger for La Cocina!

Louie and his wife were Ex Santa Fe employees.

This type of taco can be had all over Arizona. Noteably at Filliberto's. Several locations in Phoenix and the surrounding areas.
 
David O.
 
p.s. I also love this type of taco!!!

I cannot believe this thread has gone on for 10 years! I too ate La Cocina and loved it - they put peas in the tacos and they were delicious. Drove through the area not too long ago.

Tacos around here deep fried or not don't include peas.Now I have had them with potatoes mixed with the meatbut no peas.Don't really know who around here does deep fried tacos,,but there must be somebody in San Antonio who still makes them the old fashioned way.

there's a type of taco from the Mexican state of Sinaloa(where I'm from ) that is stuffed with meat and potatoes then fried crispy and topped with lettuce diced tomatoes and served in a bowl of consomme they are truly delicious but not very nutritious LOL.