How to Make Tacos: Cheesy Beefy Crunchy Tacos at Home

Heat about an inch of oil in a small pan over medium heat. Drop in a white corn tortilla and let it blister for a few seconds. As soon as it softens, flip it.

Now grab the tortilla with tongs and fold it in half, holding the U-shape open by pressing the tongs against one side of the pan. Keep it submerged enough that both halves crisp up evenly.

Once the shell turns deep golden, lift it out and let the oil run off back into the pan. Stand it up on a paper-towel-lined plate or in a wire rack so air can circulate and keep it crisp.

Repeat with the rest of your tortillas. Plan on 15-20 shells from a stack of corn tortillas, depending on how big your family eats.

Move the oil pan off the heat and grab a fresh skillet. Add a splash of the same oil and let it heat up, then toss in half a chopped white onion, one diced tomato, and half a diced red bell pepper.

Cook for about three minutes, stirring occasionally. You want the onion turning translucent and the pepper softening before the meat goes in.

Add two pounds of ground beef on top of the vegetables. Use a wooden spoon to break it apart as it sears, mixing the veggies through the meat as you go.

Keep working it until there's no pink left and the meat looks crumbly. Then tilt the pan and spoon off the excess fat - leaving it in makes the filling greasy and slides right out of the shell.

Time for flavor. Add 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon chili powder, 1 teaspoon paprika, and 1 teaspoon cayenne. Salt to taste.

Sprinkle in 1 tablespoon of cornstarch - that's the trick that gives the meat a glossy taqueria-style coating instead of dry crumbles. Stir everything together, then pour in 1/4 cup of water and let it simmer a couple of minutes until the sauce comes together. Cover and set aside.

Grab a clean pan over medium heat. Melt 2-3 tablespoons of butter with 1 tablespoon of olive oil, then add a small dice of onion, red bell pepper, and 3 tablespoons of chopped pickled jalapenos. Cook for three minutes.

Sprinkle in 3 tablespoons of all-purpose flour and stir it into the butter to make a quick roux. Pour in 1 1/2 cups of milk plus 1/4 cup of pickled jalapeno juice, whisking constantly until smooth. Season with 1/2 teaspoon each of black pepper, salt, and paprika, and let it thicken for a few minutes.

Once the sauce thickens enough to coat the back of a spoon, add 8 ounces of grated medium cheddar. Stir gently and let it melt all the way through.

Grate the cheese yourself from a block. Pre-shredded bags are dusted with anti-caking starch that turns the sauce gritty and grainy, and that's the one shortcut that ruins this recipe.

Pick up a crunchy shell and spoon a layer of nacho cheese sauce inside first. The cheese acts as glue and keeps the shell from getting soggy from the meat juice.

Stuff with seasoned beef, then pile on extra shredded cheese, sour cream, shredded lettuce, and a spoonful of restaurant-style salsa. Eat them right away while the shells are still loud and crispy.