Crunchy Beef Tacos

Recipe provide by Chef Crusco Catering in Austin, TX


  • 2 tsps. Vegetable oil
  • 1 small white onion – finely chopped
  • 1 jalapeno – finely chopped
  • 3 Garlic cloves – finely minced
  • 1 pound ground chuck Beef (80 percent lean)
  • 1 tsp. Paprika
  • 1 tsp. Ancho chili powder
  • 1 tsp. dried Oregano
  • 1 tsp. ground Cumin
  • 1 tsp. coarse Salt & freshly ground Pepper
  • Vegetable oil – for frying
  • 20 corn tortillas
  • Iceberg or Romaine Lettuce – shredded fine for serving
  • Cheddar cheese – grated for serving
  • 1 Package Cherry tomatoes – roughly chopped
  • 2 Large Avocados – cubed
  • 1 Container Sour Cream
  • 1 Bunch Fresh Cilantro – for garnish
  • Chef Crusco Catering’s Tomatillo Salsa – for serving


  1. Make the Picadillo ground beef mixture by heating the Veg oil in a large sauté pan over med-high heat. Add onion and jalapeno. Season with salt and pepper. Cook until just starting to turn translucent (about 3-5 minutes).
  2. Add garlic and cook for a minute or two. Immediately add the beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned (about 4 minutes). Spoon out excess fat if too much is in the pan. Season with salt/pepper, paprika, chili powder, oregano and cumin.
  3. Reduce heat to medium and simmer until thick and very little liquid remains. Taste and adjust the seasoning as needed. Set aside for further use.
  4. To make the tacos, heat 2 inches of veg oil in a large, deep pot until a thermometer registers 325-350 degrees. Using tongs, fry tortillas one at a time, by folding in half to form a half moon shell. Cook until golden and crisp, 3-4 minutes per tortilla. Once cooked, remove from oil and place the taco shell on a paper towel lined sheet pan to absorb any excess oil.
  5. Prior to serving, prepare your lettuce, cheese, tomatoes, avocados and cilantro.
  6. To serve, spoon the beef mixture into each taco shell. Garnish how you like but we suggest it with lettuce, tomatoes, avocados, sour cream, cheese, cilantro and Chef Crusco’s Tomatillo Salsa. Enjoy!