Name: Spicy Crispy Mexican Taco Pockets Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 3 tablespoons vegetable oil; 3/4 cup warm water; 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); Vegetable oil for frying; Sour cream for serving; Salsa for serving

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Introduction

Spicy Crispy Mexican Taco Pockets are a delicious twist on traditional tacos, combining a crispy fried dough with a flavorful, seasoned meat filling. These handheld pockets are perfect for sharing and make a fun and satisfying meal.

The image shows a white plate with four crispy fried tacos arranged in a circular pattern on a bed of shredded lettuce. Each taco shell is golden brown and crunchy with a textured surface. Three tacos have a dollop of white sour cream topped with small green chopped herbs placed near the center of their folded shell. One taco at the bottom right shows melted yellow cheese and seasoned ground beef filling slightly visible from the open side. A small white bowl filled with red salsa containing diced tomatoes, onions, and green herbs is placed in the top right corner of the plate. The plate is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons vegetable oil
3/4 cup warm water
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)
Vegetable oil for frying
Sour cream and salsa for serving

Instructions

Step 1: In a large bowl, mix together the flour, salt, and baking powder. Add the vegetable oil and warm water. Stir until a dough forms.
Step 2: Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Step 3: In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
Step 4: Add the taco seasoning mix and 1/2 cup water to the meat. Cook for another 5 minutes until the mixture thickens. Remove from heat.
Step 5: Preheat vegetable oil in a deep pan for frying.
Step 6: Divide the rested dough into 8 equal portions. Roll each portion into a ball, then flatten into circles about 6 inches in diameter.
Step 7: On one half of each dough circle, place 2 tablespoons of the cooked meat mixture, some shredded cheese, onions, diced tomatoes, cilantro, and jalapeños if using.
Step 8: Fold the other half of the dough over the filling, pressing the edges with a fork to seal. Ensure it’s completely sealed to prevent filling from leaking.
Step 9: Carefully place the taco pockets into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side.
Step 10: Remove from the oil and drain on paper towels.
Step 11: Serve hot with sour cream and salsa on the side for dipping.

Tips & Variations

For a vegetarian option, substitute the ground meat with black beans or cooked lentils mixed with taco seasoning.
Adjust the amount of jalapeño or omit it altogether if you prefer less heat.
Try adding corn or chopped bell peppers to the filling for extra texture and flavor.
Use whole wheat flour for a nuttier flavor and added fiber in the dough.
Ensure the edges are tightly sealed to prevent oil from seeping into the pockets while frying.

Storage

Store leftover taco pockets in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to maintain crispiness rather than using a microwave, which can make them soggy.

How to Serve

Two square-shaped pieces of dough lie flat on a wooden cutting board set on a white marbled surface. On the left dough square, there is a layer of shredded chicken topped with a thick layer of yellow shredded cheese, piled up on the left side of the dough. On the right dough square, there is a layer of shredded chicken close to the left edge, and a woman's hand holds a spoon spreading a creamy orange sauce on top of the chicken. The two bowls at the top show shredded cheddar cheese on the left, and more orange sauce on the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the taco pockets instead of frying them?

Yes, you can brush the pockets with oil and bake them at 400°F (200°C) for about 15-20 minutes or until golden and crispy. However, frying gives the best traditional crispiness.

Can I prepare the dough ahead of time?

Absolutely! You can make the dough and let it rest covered in the refrigerator for up to 24 hours. Bring it to room temperature before rolling and filling.