Fried Beef Tacos on the Yoder

The dish’s runaway popularity is rooted in versatility. A single tortilla welcomes a universe of fillings—braised brisket, quick-grilled shrimp, even crispy tofu—so every eater can make tacos a personal ritual. That adaptability is exactly why our Fried Beef Tacos recipe works: it pairs melty cheese and crunchy shells with fresh toppings, yet leaves room for your own twists.

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S: https://www.yodersmokers.com/

INGREDIENTS

  • 1 lb ground beef
  • Cattleman’s Grill Mexicano Seasoning
  • 3/4 cup 505 Red Chile Enchilada Sauce
  • Avocado oil, for frying
  • 6 (6”) flour tortillas
  • 1 cup pepper jack cheese, grated
  • 2 cups romaine lettuce, sliced thin
  • 1 cup pico de gallo
  • 3/4 cup Mexican crema
  • Heat Maverick’s Anti Gravity Hot Sauce, to taste
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    INSTRUCTIONS

    1. Preheat your Yoder Smokers YS640S Pellet Grill to 450ºF, set up for direct grilling and install your Yoder Smokers cast iron griddle (diffused removed).
    2. Cook the beef on the griddle, seasoned with Cattleman’s Grill Mexicano Seasoning until browned and cooked through, tossing occasionally. Add in the Enchilada Sauce sauce to finish off the ground beef.
    3. Steam your tortillas wrapped in paper towels in the microwave or inside a foil canon the indirect side of the grill to get them flexible.
    4. Place 1/4 cup of cheese in each tortilla, then 1/3 cup ground beef.
    5. Fold into a taco and toothpick the tortilla together in two places to hold the filling.
    6. In a skillet add about one inch of oil. Bring the oil up to 350ºF. Fry the tacos until golden brown on the bottom, then flip and brown the opposite side. The gorillas should be slightly crispy but still pliable. Remove from the oil and let the oil drain off on a wire rack over a sheet pan.
    7. Remove the toothpicks, open the tacos and add your toppings; shredded lettuce, pico de gallo and top with Mexican cream and hot sauce.