Crunchy Beef Tacos

Ingredients

• 28 oz canned tomatoes with juice crushed canned
• 2 tablespoons chili powder 
• 24  corn tortillas soft
• 3 cloves garlic minced
• 1  jalapeño minced seeded
• 2 pounds ground beef lean
• 2 tablespoons olive oil 
• 2 large onions chopped
• 15 servings salt and pepper 
• 2 cups vegetable oil for frying ()

Equipment

• frying pan
• paper towels
• pot
• tongs
• candy thermometer

Directions

1. Prepare a large platter lined with paper towels.
2. Pour enough vegetable oil to measure 1-inch deep in a large skillet.
3. Place skillet over medium heat and clip a candy thermometer to the inside.
4. Heat oil until it reaches 365F. Using tongs, place a tortilla in oil and cook for 15 seconds. Flip tortilla and fold in half, using tongs. Cook until crisp, about 15 seconds longer.
5. Drain on platter and sprinkle with salt. Repeat with remaining tortillas, checking that oil returns to 365F before making a new shell.
6. In a pot over medium heat, warm olive oil. Saut onions until softened but not browned, about 10 minutes. Stir in garlic, jalapeo and chili powder; cook until fragrant, about 1 minute longer.
7. Add beef and cook, stirring to break up clumps, until nearly done, about 10 minutes.
8. Pour in tomatoes with juice, season with salt and pepper and cook, stirring often, until most of liquid has evaporated, 20 to 25 minutes. Season with more salt and pepper, if desired.
9. Carefully spoon some of filling into each shell and serve warm.