Easy Mexican Taco Pocket Recipe
A delicious and fun alternative to taco night. These taco pockets let you add all sorts of veggies and have an amazing flavor that everyone will love - and love eating!
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Servings: 6 taco pockets
Calories: 776kcal
Ingredients
For the dough
- 1 1/2 cups hot water 110-115 degrees
- 1/4 cup oil
- 2 teaspoons yeast
- 1 teaspoon salt
- 3 1/2 cups flour
For the filling
- 1 pound ground beef
- 1 teaspoon cumin
- 3/4 teaspoon salt
- pinch chili powder
- 2 red tomatoes
- 3 yellow mini Roma tomatoes
- 1/4 cup cilantro chopped
- 1 cup cheddar cheese shredded
- 1 avocado
- hot sauce to taste
- Cornmeal
Instructions
- Start by making your dough. This is one of the easiest doughs you will ever make. In a bowl, add the water and yeast. Let the yeast bloom for five minutes to ensure it is still alive. Once it has bloomed, add the salt, oil, and flour. Using a spatula, stir until the flour is fully incorporated. That's it for the dough. Simply cover it loosely so it can still breathe and set it in a warm place to rise for an hour and a half.1 1/2 cups hot water, 1/4 cup oil, 2 teaspoons yeast, 1 teaspoon salt, 3 1/2 cups flour
- While the dough is rising, make your filling. Brown your ground beef, stirring to break it up as it cooks. While it is cooking, add the salt, cumin, and chili powder. Once it has browned, drain your meat and place in a bowl.1 pound ground beef, 1 teaspoon cumin, 3/4 teaspoon salt, pinch chili powder
- Chop your tomatoes and cilantro. Add to the bowl with the ground beef and stir to combine. If you like your avocado cooked, chop it, as well and add the avocado and hot sauce to the ground beef mixture. If not, wait to cut your avocado until your taco pockets are ready to serve.2 red tomatoes, 3 yellow mini Roma tomatoes, 1/4 cup cilantro, 1 avocado, hot sauce
- Preheat your oven to 450 degrees.
- Sprinkle a little flour over your dough once it has risen to keep it from being too sticky. Pull our a small baseball size piece and press it into a rough circle on a lightly floured surface. Place a pile of the beef mixture into the center of your dough circle, slightly to one edge. Top with cheddar cheese, and pull one side over the filling and press to seal your pocket.1 cup cheddar cheese
- Prep either a pizza peel or a baking sheet covered with a piece of parchment paper by sprinkling with cornmeal to keep your pocket from sticking. Carefully pick up your pocket and place it on your peel/sheet. Make additional pockets, and place them in the oven once your baking sheet is filled. You can fit approximately three pockets on a pizza stone to bake if you are using the pizza peel. Bake for 10 to 12 minutes until lightly golden on top.
- Serve immediately, with the avocado and hot sauce as a garnish to add to your taco pocket.
Notes
- You can also use warm water that is no hotter than 125 -130 degrees for yeast.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1taco pocket | Calories: 776kcal | Carbohydrates: 78g | Protein: 36g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 910mg | Fiber: 7g | Sugar: 3g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.