This is my twist on a traditional Taco/Burrito/Empanada/Chimichanga. They are basically burritos, but instead of using a flour tortilla, I use egg roll wrappers. It gives them a nice crunch and a different flavor than a traditional flour tortilla.
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Signing UpStep 1: Ingredients
There's really only a few key ingredients, and you can obviously tweak the ingredients around if you like, but here's what I use.
-1 lb. Ground Beef (lean is better. I used 90/10 for this batch)
-1 can prepared refried beans
-1 package Egg Roll Wraps, any brand...just make sure you get the big ones, the won ton wrappers are too small
-1 package Shredded Mexican Cheese blend (again, feel free to use any kind of cheese either
pre shredded or not. Shredded is just more convenient)
-1 can El Pato Salsa de Chile Fresco (this is what I use for the Taco meat, but any variety of taco mix will work. Some places don't carry this so use whatever taco mix you like!)
-Vegetable Oil (How much oil you need depends on the type of pan you use. A deep fryer would work great, as does a wok. I just used a regular pan this time)
-Sour Cream
-Salsa (any variety)
-Spices to taste (Salt, Pepper, Garlic Powder, Cumin...I just use these to season the meat a bit while it is browning. Just don't overpower your taco mix/sauce)
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different places call hard or soft shell tacos 'tacos', whether right or wrong.
I'd call them taco rolls (from the eggroll used). :D
This only brings me to question,
At what point would be best to freeze for instant dinners later?
If you froze before the fry, you could get longevity out of it, but then frying frozen....egh.
If you froze after the fry, you could have instant microwave taco-pacco's and put the quick-e-mart to shame
The only problem with baking them is that I don't know how well the egg roll wrappers would cook in an oven as opposed to frying in oil. I know it is not the healthiest thing in the world, but they sure are tasty. :)
I'm going to put these on my dinner list I have a few egg roll wrappers left from the last egg roll and won ton dinner.
If you haven't already seen it, you might like my Taco Ring. It seems like the two recipes should be in the same family. www.instructables.com/id/Taco_Ring/
If case of fire IMMEDIATELY put the lit on the pot or skillet.
When deep fat or not so deep frying ALWAYS have a lid that will fit tightly next to or on the stove TOP.
If no tight fitting led: cover inside of lid with alum foil. Tear large piece or 2 of foil ..put lid on top of foil. Fold the foil back over top leaving it extending half inch or so all round edge of lid. (leave a longer edge by folding back and pinching foil so it stays on when you pick it up.)
On the point of the temperature of the oil though; shell out for a decent thermometer, it makes all the difference. If the oil is too hot, the taco will burn without heating the inside, but if the oil is too cold, the taco will act like a sponge and absorb too much oil during cooking.
If I were making these I'd add some chopped onion either with the beef as it was browning or stirred into the filling.
Most Mexican restaurants I've been in would call these Chimichangas. Basically a deep fried burrito.
Well written, nice clear pictures, good use of notes in the photos.
One minor glitch: in step 6 your 3rd photo is out of order. It should probably 2nd to last.
Nice and clear, useful photos that are in focus, ingredients and equipment. That's more detail then I need but better too much detail then too little.
You can always pat them down with paper towel to get rid of residual oil, of course.
Also, these look amazing, I'm gonna have to try them :D