Why Make This Recipe
Spicy Crispy Mexican Taco Pockets are perfect for anyone who loves a tasty twist on a classic dish. They combine the fun of tacos with the delightful crunch of fried dough. These taco pockets are easy to make and great for sharing at parties, family gatherings, or even a cozy night in. With a mix of flavorful ingredients, they are sure to become a favorite in your home.
How to Make Spicy Crispy Mexican Taco Pockets
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
Directions
- In a large bowl, mix together the flour, salt, and baking powder. Add the vegetable oil and warm water. Stir until a dough forms.
- 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.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
- 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.
- Preheat vegetable oil in a deep pan for frying.
- Divide the rested dough into 8 equal portions. Roll each portion into a ball, then flatten into circles about 6 inches in diameter.
- 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.
- 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.
- Carefully place the taco pockets into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side.
- Remove from the oil and drain on paper towels.
- Serve hot with sour cream and salsa on the side for dipping.
How to Serve Spicy Crispy Mexican Taco Pockets
Serve these taco pockets hot and crispy right out of the fryer. They are delicious on their own or paired with sour cream and salsa for dipping. You could also offer some extra toppings like shredded lettuce or extra diced tomatoes for your guests to customize their own pockets.
How to Store Spicy Crispy Mexican Taco Pockets
If you have any leftovers (though they are hard to resist!), let them cool down completely before placing them in an airtight container. Store them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in an oven or toaster oven until crispy.
Tips to Make Spicy Crispy Mexican Taco Pockets
- Make sure to seal the dough tightly to prevent any filling leaks when frying.
- You can add more spices to the meat mixture if you’d like extra heat or flavor.
- Don’t overcrowd the pan when frying; cook in batches to ensure even cooking.
Variation
You can easily make vegetarian taco pockets by using black beans or lentils instead of ground meat. Adding more vegetables like bell peppers or corn can also enhance the flavor.
FAQs
Can I bake these taco pockets instead of frying?
Yes, you can bake them! Brush with oil and bake at 375°F (190°C) for about 20 minutes or until golden brown.
Can I freeze taco pockets?
Absolutely! Before frying, you can freeze the filled pockets. Just be sure to separate them on a baking sheet and then transfer to a freezer bag once frozen.
What can I use instead of taco seasoning?
You can make your own taco seasoning using a mix of cumin, chili powder, garlic powder, and paprika for a fresh alternative!
Spicy Crispy Mexican Taco Pockets
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons vegetable oil for the dough
- 3/4 cup warm water
Filling
- 1 pound ground beef or turkey
- 1 packet taco seasoning mix
- 1/2 cup water to add to meat mixture
- 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
For Frying and Serving
- Vegetable oil for frying
- Sour cream and salsa for serving
Instructions
Preparation of Dough
- In a large bowl, mix together the flour, salt, and baking powder. Add the vegetable oil and warm water. Stir until a dough forms.
- 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.
Preparation of Filling
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
- 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.
Assembly and Frying
- Preheat vegetable oil in a deep pan for frying.
- Divide the rested dough into 8 equal portions. Roll each portion into a ball, then flatten into circles about 6 inches in diameter.
- 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.
- Fold the other half of the dough over the filling, pressing the edges with a fork to seal.
- Carefully place the taco pockets into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side.
- Remove from the oil and drain on paper towels.