Please help. I'm having problems with my tacos at my restaurant. We are making deep fried tacos to order. We make the meat in a pan with the fallowing recipe.
10 pounds Ground Beef
1 tablespoon + 2 teaspoons Salt
1/2 cup Chili Powder
2 tablespoon Cumin
1/2 cup Smoked Paprika
2 tablespoon Garlic Powder
1/4 cup Black Pepper
2 Red Onion (Finley Diced)
Place the raw ground beef in a large pot.
Cover 1/2 way with water and add seasonings and the
finely diced onion. Bring the meat to a boil
then turn down to simmer.
Cover and simmer for 30 minutes. Break up the
ground beef as it simmers. Drain meat in a colander.
We then keep the taco meat in a warmer. When we get a order we put the meat inside a corn tortilla shell. We use a fry basket that clamps the shell around the meat so you can fry the taco with the meat inside.
Here are the problems....
1) If we drain the grease off the meat, then the meat seems to get dry relatively quickly inside the warmer. Then tastes burnt and old even though its only been on the warmer a few hours.
2) If we DO NOT drain the grease off the meat and leave the greasy meat sitting in the warmer, then the meat stays much better. BUT the bottom of the taco shell gets really greasy. To the point where the bottom splits open either during the cooking process or at the table.
We have also tried cooking the meat then draining the meat then putting it in the fridge. Then placing the meat on the flat top grill to warm the meat to order. Then putting it inside the shell and frying it.This process seems to over cook the meat because we are cooking the meat 3 time. Once in the pan, once on the grill and again inside the fryer.
My questions is this.....
What is the process Mexican restaurants use to make deep fried tacos.
1) How do they prepare the meat.
2) How do they hold the meat.
3) How do they prepare the tacos to order.
Keep in mind we are not a Mexican restaurant. We are a bar and grill that wants to serve good deep fried tacos!
Any help would be great.