Equipment Needed
- Large skillet or Dutch oven (for frying)
- Tongs
- Paper towel-lined plate
- Second skillet (for beef)
- Small saucepan
- Baking sheet
- Parchment paper (optional)
- Small bowls for toppings
Step-by-Step Instructions
I always start by making the signature red sauce and prepping my toppings, so they’re ready to go. In a small saucepan, I whisk together the tomato sauce, white vinegar, paprika, sugar, and cayenne. I warm it over low heat for just 5 minutes, stirring occasionally, then set it aside to cool. This lets the flavors meld. I dice my fresh tomatoes, slice the green onions, and drain the tomatoes in a small strainer to remove excess juice. Now, I preheat my oven to 400°F (200°C) and get a baking sheet ready.
Next, I tackle the most important step: frying the tortilla shells. I pour about 1/4 inch of vegetable oil into my large skillet and heat it over medium-high heat until it shimmers (about 350°F). Working one at a time, I fry each flour tortilla for about 30-45 seconds per side, using tongs to press it down gently. I’m looking for a light golden brown color with some bubbly spots—it should be crispy but still slightly pliable, not brittle like a tostada. I transfer each fried tortilla to the paper towel-lined plate and immediately sprinkle it with a tiny pinch of salt. This step makes the whole dish.
While the tortillas cool, I cook the beef filling. In another skillet over medium-high heat, I brown the ground beef, breaking it up into very small pieces—almost a crumble. Once it’s fully cooked and no longer pink, I drain any excess grease. Then, I stir in the taco seasoning packet and the 3/4 cup of water. I let it simmer, stirring often, for 5-7 minutes until the liquid is absorbed and the meat is richly seasoned and moist. In the same skillet (or a bowl), I gently warm the refried beans to make them easier to spread.(See the next page below to continue…)