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1
Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil.
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2
Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees.
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3
Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch.
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4
Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
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5
Heat the oven to 250 degrees F.
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6
Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes.
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7
Adjust the heat to maintain the temperature.
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8
Shape 1 tortilla around the aluminum foil mold, forming a taco shape.
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9
Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds.
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10
Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds.
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11
Flip the tortilla over and fry for an additional 30 seconds.
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12
Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold.
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13
Sprinkle the hot tortillas with kosher salt, to taste.
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14
Repeat frying procedure with the remaining tortillas.
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15
Keep the taco shells warm in the heated oven while preparing the filling.
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16
Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat.
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17
Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes.
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18
Add the ground meat, 1 teaspoon salt, and garlic.
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19
Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat.
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20
Add Taco Potion and beef broth.
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21
Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
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22
Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro.
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23
Serve immediately.
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24
Put all of the ingredients in a small jar and shake to combine.
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25
Store in an airtight container for up to 1 month.
