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1
Make the taco seasoning by combining the spices, cornstarch, and salt.
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2
Mix well to make sure the cornstarch is fully incorporated and there are no lumps.
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3
Fry the taco shells: Heat your oven to 250 degrees F. Line a baking sheet with a double layer of paper towels and place it in the warm oven.
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4
Heat the oil in a cast-iron skillet until it registers 350 degrees F on a deep-frying thermometer.
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5
Fry 1 tortilla at a time, using tongs so you dont get burned: Carefully lay a tortilla in the hot oiltry not to submerge it.
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6
Fry flat for about 15 seconds, then use your tongs to fold it in half.
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7
Fry an additional 30 seconds, flip over, and fry for a final 30 seconds.
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8
At this point the tortilla should be browned lightly in spots but still flexible.
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9
Remove it from the oil and drain on your towel-lined baking sheet (try to stand the shells up if you canit doesnt always work).
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10
Return the baking sheet to the oven to keep the shells warm.
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11
Continue until all the shells are fried.
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12
When finished, pour off most of the frying oil, but leave about 1 tablespoon behind in the skillet.
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13
Set the skillet back over medium heat.
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14
Add the onion and garlic.
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15
Cook until softened, about 4 minutes.
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16
Add the ground beef to the skillet.
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17
Break it up with a spatula and cook until browned, about 5 minutes.
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18
Add the taco seasoning and stir it into the beef until combined.
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19
Add the water and cook, uncovered, for a few minutes until the mixture is bubbling and has thickened.
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20
Assemble your tacos!
