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1
Prepare the salsa: combine the chopped tomatoes, canned diced tomatoes, white onion, purple onion, minced garlic, chopped serranos, cilantro, toasted chiles de arbol, salt, and lime juice in a mixing bowl or mortar.
2
Mix the salsa thoroughly until well combined and adjust the salt to your taste preference.
3
In a separate bowl, combine the ground beef with the tomato chicken bouillon, black pepper, and garlic powder, mixing until fully incorporated.
4
Take a mini corn tortilla, add a small portion of the seasoned ground beef in the center, press it thin, and fold the tortilla in half to close.
5
Repeat the filling and folding process for the remaining tortillas while heating the oil for frying.
6
Carefully place the filled tortillas in the hot oil, packed closely together. After about 2 minutes, flip them and continue frying for another 3–4 minutes until crispy on all sides.
7
Remove the crispy tacos from the oil and serve with shredded cabbage on top or on the side, and accompany with the spicy salsa roja.
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