Epic Crunchy Ground Beef Tacos

Steps

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1. 1
   In a heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add 2 pounds of ground beef with a pinch of salt. Use a meat chopper to thoroughly crumble the beef as it browns, breaking it down completely and cooking off any excess moisture.
   ▶ ≈0:13
2. 2
   Once the beef is browned and well crumbled, add the diced onions and minced garlic along with another pinch of salt. Cook for 3 to 4 minutes, sweating the aromatics until the garlic is fragrant and the onions are about halfway cooked through.
   ▶ ≈0:51
3. 3
   Stir in the chili powder, paprika, ground cumin, chile flakes, and dried oregano. Cook for about 20 to 30 seconds until the spices become fragrant.
   ▶ ≈1:15
4. 4
   Add the chicken stock, tomato sauce, brown sugar, and apple cider vinegar along with a final pinch of salt. Bring to a simmer and reduce over low heat for 15 to 20 minutes until the liquid is fully thickened. Taste and adjust the seasoning with salt as needed.
   ▶ ≈1:41
5. 5
   Meanwhile, prepare the BRI-TEGA taco sauce by removing the stems and seeds from the dried guajillo chiles. Boil water, turn off the heat, and place the chiles in the hot water to soften for about 10 to 15 minutes.
   ▶ ≈2:08
6. 6
   In a blender, combine the tomato sauce, softened guajillo chiles, water, sugar, paprika, garlic powder, cumin, oregano, onion powder, salt, and apple cider vinegar. Blend on high speed for 2 to 3 minutes until completely smooth.
   ▶ ≈2:33
7. 7
   Preheat the oven to 185°F (85°C) and place a sheet tray inside to keep the fried taco shells warm.
   ▶ ≈3:24
8. 8
   Finely shred the romaine lettuce and grate the pepper jack and sharp cheddar cheeses using the largest holes of a box grater.
   ▶ ≈3:37
9. 9
   Method 1 (Deep Frying): Fill a 3-quart saucepan about three-quarters full with neutral oil and preheat to 325°F (163°C). Using taco frying tongs, submerge a corn tortilla in the oil and fry for about 90 seconds until lightly golden brown. Transfer to the preheated oven to keep warm.
   ▶ ≈5:23
10. 10
    Method 2 (Shallow Frying): In a 10-inch saute pan, pour oil to a depth of about 1 inch and preheat to 325°F (163°C). Fry one half of the tortilla for 25 to 30 seconds until it starts to firm up. Flip and submerge the other side, using tongs to keep it flat and angled at about 50 to 60 degrees while frying for 60 seconds. Flip and refry the original side for another 30 to 60 seconds until crispy.
    ▶ ≈6:39
11. 11
    To assemble the tacos, fill each shell with about a quarter cup of the seasoned ground beef mixture, add a pinch of the shredded cheese blend, drizzle generously with BRI-TEGA sauce, top with shredded romaine lettuce, and finish with fresh diced tomatoes. Add sour cream and raw onions if desired.
    ▶ ≈7:42