FRIED BEEF TACOS

Fried Beef Tacos image

Provided by Molly Yeh

Time 45m

Yield 6 tacos

Number Of Ingredients 21

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Neutral oil, for frying
One 16.3-ounce can big flaky biscuits (6 total)
Kosher salt, for sprinkling
1 tablespoon neutral oil
1 pound lean ground beef
1 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup lager beer
8 ounces shredded orange Cheddar
2 cups shredded iceberg lettuce (1/4 head)
1 cup pitted black olives, halved
1 cup grape tomatoes, quartered
1 bunch scallions, chopped
Sour cream and hot sauce, for garnish

Steps:

For the fried taco shells: Add about 1/2 inch oil to a medium high-sided pot. Heat to 350 degrees F.
Meanwhile, roll each biscuit into a 6-inch circle. Working in batches, fry the biscuits until golden brown, about 1 minute per side. Remove to a paper towel-lined sheet tray. Sprinkle with salt.
For the filling: Add the oil to a medium skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, 5 to 6 minutes. Meanwhile, mix together the taco seasoning in a small bowl: chili, garlic, and onion powders, Mexican oregano, cumin, paprika, salt, pepper and red pepper flakes. Add to the beef, along with the beer. Continue cooking until the beef is no longer pink and the sauce has thickened slightly, 2 to 3 minutes.
Assembly: Place a fried biscuit on a plate. Top with a scoop of filling followed by the cheese, lettuce, olives, tomatoes and scallions. Finish with a dollop of sour cream and a dash of hot sauce. Repeat to make 5 more tacos.