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  • >> Hilah: Hey dudes! I am Hilah. Welcome to Hilah Cooking. So youll know that I love

  • 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 were 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. Well 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 youre 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.

  • Were 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 were 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 were just going to let this cook for maybe another five minutes

  • until the water has evaporated out, and then were 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 theyre 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.

>> Hilah: Hey dudes! I am Hilah. Welcome to Hilah Cooking. So youll know that I love

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