Spicy Crispy Mexican Taco Pockets (Printable View)

Crispy Mexican pockets filled with seasoned beef, cheese, and fresh toppings for bold flavor.

# Ingredient List:

→ Dough

01 - 1 cup all-purpose flour
02 - 1 teaspoon salt
03 - 1 teaspoon baking powder
04 - 1 tablespoon vegetable oil
05 - 1 cup warm water

→ Filling

06 - 1 pound ground beef or ground turkey
07 - 1 packet taco seasoning mix
08 - 1 cup water
09 - 1 cup shredded cheddar cheese
10 - 1 cup chopped onion
11 - 1 cup diced tomatoes
12 - 1 cup chopped fresh cilantro
13 - 1 jalapeño, seeded and diced (optional)

→ Cooking

14 - Vegetable oil for frying

→ To Serve

15 - Sour cream
16 - Salsa

# Preparation Steps:

01 - In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the vegetable oil and warm water. Stir with a spoon until a soft dough forms.
02 - Transfer the dough onto a lightly floured surface. Knead for 5 minutes until smooth and elastic. Cover with a damp cloth and allow it to rest for 30 minutes.
03 - Heat a skillet over medium heat. Add ground beef or turkey and cook until browned, breaking up with a spatula. Drain any excess fat.
04 - Stir in the taco seasoning mix and 1 cup of water. Simmer for 5 minutes, stirring occasionally, until sauce thickens and flavors meld. Remove from heat and set aside.
05 - Pour vegetable oil into a deep pan to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
06 - Cut the rested dough into 8 equal pieces. Roll each piece into a ball, then flatten each to a 6-inch diameter circle using a rolling pin.
07 - Spoon 2 tablespoons of the meat mixture onto one half of each dough circle. Top with shredded cheddar cheese, chopped onion, diced tomatoes, cilantro, and jalapeño if desired.
08 - Fold the unfilled side of the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal completely, preventing leaks during frying.
09 - Working in batches, carefully lower the filled taco pockets into the hot oil. Fry each for 3–4 minutes per side, turning once, until golden brown and crisp.
10 - Remove fried taco pockets from oil using a slotted spoon and transfer to a paper towel-lined tray to drain.
11 - Serve the crispy taco pockets while hot, accompanied by sour cream and salsa for dipping.

# Supplementary Details:

01 - To achieve an even, crispy texture, maintain the oil temperature between 350°F and 360°F throughout frying. Avoid overcrowding the pan for best results.

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