Tacos dorados - golden &crispy tacos

Yes, crispy tacos do exist in Mexico!
The key difference? In Mexico, you make the taco first—fill it, fold it—then you crisp it up. What doesn’t exist are the pre-shaped crispy shells you see at Taco Bell. Traditionally they’re fried, but in this recipe you get that same irresistible crunch by crisping them in the oven.

We season the beef with our MILD & SMOKY salsa macha for deep, authentic flavour, then finish the tacos with a drizzle of SPICY & NUTTY for the perfect hit of heat.

Ingredients

  • 225g minced beef

  • 1 teaspoon sea salt, plus more to taste

  • 1 tbsp Chili Maven MILD & SMOKY salsa macha

  • ½ teaspoon dried oregano

  • 1 teaspoons onion powder

  • ½ teaspoon garlic powder

  • 2 tablespoons fresh coriander, roughly chopped

  • 100g shredded cheese (we used a mix of Mozzarella and cheddar)

  • 1 plum tomato, diced 

  • 1 jalapeno, diced

  • 12 (15cm) corn tortillas, or 16 (10cm) corn tortillas

  • Neutral oil, such as vegetable, sunflower, or rapeseed, for brushing

For garnish:

  • Mexican crema (greek yogurt mixed with lime juice)

  • Chili Maven’s SPICY & NUTTY salsa macha

  • Lime wedges

  • Chopped coriander

method

1. Prep

  • Preheat the oven to 220°C (fan 200°C or Gas Mark 7) with a rack in the top-third position.

  • Add the minced beef, salt, salsa macha, spices, onion and garlic powder. Mix until thoroughly combined. Keep in mind the cheese will add saltiness.

  • Add the coriander, cheese, and tomato, and mix gently until evenly distributed.2. Cook Low + Slow

  • Line the base of your slow cooker or roasting dish with the sliced onions. Place brisket on top.

  • Slow Cooker: Cover and cook on LOW for 18–24 hrs until fork-tender.

  • Oven: Preheat to 140°C. Add 250 ml water or stock to the dish, cover tightly with foil or a lid, and cook for 6–8 hrs until tender.

3. Assemble & Bake

  • Wrap the tortillas in a damp paper towel and microwave until pliable, about 30 secs or place in the oven for 30 seconds.

  • Brush one side of each tortilla with oil and sprinkle lightly with salt. Place tortillas oil-side down on a parchment-lined baking tray.

  • Divide the beef mixture between the tortillas, spreading across one half of each tortilla (the filling will be a scant 5mm thick).

  • Fold the tortilla over the filling and press gently to create half-moons. If the tortillas start to tear, re-wrap them in a damp paper towel and heat again until pliable.

  • Bake until crisp and browned in places, about 18 minutes, flipping once halfway through.

4. Serve

  • Let cool slightly, then lift the top flap of each tortilla like a book and fill with the garnishes.