tacos and Tex-Mex, and Mexican food, but today I am gonna show you the mother of all Tex-Mex

dishes and that is the crispy beef taco, and I am super-excited about it. This is one of

my favorite things in the world to eat, and I’ve got a cool little trick to show you

to make your own shells. Ca, ca, ca, crispy tacos, a crispy taco, the crispy beef tacos!

All right, the first step is we’re gonna sautee our onions until they are translucent.

All right, let’s give these about five minutes or so. Okay, now it’s time to add my cumin

seed and I don’t know I just use this whole cumin because that’s what I always have

on hand, and I am too lazy to grind it up. So you can use ground, whatever, but I am

going to put these in the hot pan and kind of let them get a little bit toasty. It’s

gonna really bring out their aromatic oils, and then I’ve got my chili powder, and this

is just like an ancho chili powder, but whatever you got on hand. We’ll do just fine, and

then got jalapeno and garlic and three peppers, and I am gonna put in a little bit of crushed

red chili flakes too. You can leave that out if you want to keep it a little milder, and

you can also see the jalapenos if you want to keep it mild, if you’re serving the little

chilluns. Okay, now we put in the meat, and kind of break it up a little bit, and now

I am gonna show you the trick to get like super-fine little ground beef crumbles like

they have at Taco Bell which I use to love crispy Taco Bell tacos when I was a kid. I

have not had one in years, but I can make them at home now. So, screw you Taco Bell.

We’re just gonna add some water, maybe half a cup. You could use beer also, or broth,

but water works just fine. So kind of get this all mixed up, and the water is just gonna

help it, help you be able to kind of like break it into smaller pieces and it keeps

it real moist, so even a lean, ground beef here, 90% lean, okay, see how this is already

starting to look a little bit like Taco Bell, okay, not really, right now it looks a little

bit gross I know, but just give it about five or ten minutes, and I am gonna add some salt

and I am gonna add some tomato paste, and actually if you wanted to just use tomato

sauce instead of the water, that would take the place for the tomato paste and the water

both. You want to give it a little nice color, a little depth of flavor. Okay, cool, so I

am just gonna let this simmer for about ten minutes, keep an eye on it, stir it once in

a while, keep it moving around so it stays in little tiny pieces, and then we’re going

to make some crispy tacos, crispy tacos, I’ll stop singing that song. All right, so the

meat is actually cooked now. There’s still a lot of liquid left. Now I am gonna add the

oregano, dry oregano. I just want to crumble it up when you throw it in to bring out more

of those flavors, and then we’re just going to let this cook for maybe another five minutes

until the water has evaporated out, and then we’re going to make tacos. Okay, so I’ve

got these shells here that I baked, and all I did was sprinkle some corn tortillas with

a little bit of water, stick them in the microwave for like 30 seconds just to steam them and

soften them up, and then spray them down with some, you know, non-stick cooking spray or

whatever, or you could use a little basting brush with some oil on there, and then threw

them in the oven, laying it over the rack bars like that, and baked them for like nine

minutes and then pulled them off of the racks, put them on a cookie sheet, and then turned

the oven off and left them in there just while the oven cooled off, and that’s just to

make sure that they get extra crispy and kind of like, you know, crisp and not just like

chewy and weird. So, anyway you could totally buy shells, but I don’t know. I thought

this was a pretty cute little idea, and they’re low fat too, so excellent. Okay, and then

a little taco shell guy, get a little bit of my taco meats. Yay! The fun thing is they

are so messy, and then you can put whatever you want, but I like cheese, and tomato, and

I put the cheese down first so it gets a little melty, and lettuce or in this case, I am actually

using shredded cabbage because that’s what I had on hand, and I like to put a little

bit of my homemade green salsa, and I’ll post a link for that too fi you want to make

that. It’s delish. Okay, here I go. World’s messiest food is about to get all over my

dress I think, probably, hopefully not. [crunch] Mmmmmmmm! All right, well I hope you try this

recipe. If you have any questions, leave them in the comments below and I will get to them

as soon as I can, and thanks so much for watching, and I hope you enjoy these crispy beef tacos.