Spicy Crispy Mexican Taco Pockets Recipe
Spicy Crispy Mexican Taco Pockets are delicious fried pockets filled with seasoned ground beef or turkey, melted cheddar cheese, fresh vegetables, and fragrant cilantro. These handheld treats offer a perfect balance of savory, spicy, and cheesy flavors wrapped in a crispy golden dough, ideal for a fun snack or casual meal.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 8 taco pockets 1x
- Category: Snack
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons vegetable oil
- 3/4 cup warm water
Filling
- 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 Frying and Serving
- Vegetable oil for frying
- Sour cream for serving
- Salsa for serving
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, salt, and baking powder. Add the vegetable oil and warm water, stirring until a dough forms.
- Knead and rest the dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
- Cook the meat filling: Heat a skillet over medium heat and cook the ground beef or turkey until browned, breaking it up as it cooks. Drain excess fat.
- Season the meat: Add the taco seasoning mix and 1/2 cup water to the cooked meat. Stir and cook for about 5 minutes until the mixture thickens and flavors meld. Remove from heat.
- Heat oil for frying: Preheat vegetable oil in a deep pan or fryer to about 350°F (175°C) for frying the taco pockets.
- Shape the dough: Divide the rested dough into 8 equal portions. Roll each portion into a ball and then flatten into approximately 6-inch diameter circles on a floured surface.
- Fill the pockets: On one half of each dough circle, place 2 tablespoons of the cooked meat mixture. Add shredded cheddar cheese, chopped onions, diced tomatoes, cilantro, and jalapeño if using.
- Seal the pockets: Fold the empty half of the dough circle over the filling. Press the edges firmly with a fork to seal completely, ensuring no filling leaks out during frying.
- Fry the taco pockets: Carefully place the sealed pockets into the hot oil. Fry for 3 to 4 minutes per side, or until golden brown and crispy.
- Drain excess oil: Remove the fried taco pockets with a slotted spoon and place them on paper towels to drain excess oil.
- Serve: Serve the spicy crispy taco pockets hot with sour cream and salsa on the side for dipping and extra flavor.
Notes
- Ensure the oil temperature is consistent to avoid greasy pockets or undercooked dough.
- Replacing ground beef with ground turkey is an option for a leaner filling.
- Adjust the amount of jalapeño according to your spice preference.
- You can prepare the dough and filling ahead of time and assemble right before frying.
- Use fresh ingredients for the filling to keep the flavors vibrant and fresh.
Keywords: Mexican taco pockets, spicy taco pockets, fried tacos, ground beef tacos, homemade taco pockets, crispy taco snacks
