Won-tacos **repost from eatingelpaso**

I have been craving tacos for a while. I am on a recipe exchange page on facebook and someone has tacos at least once a week. I miss tacos! So, when I thought about dinner, I decided to try something my mom does. I asked Ken how he felt about wonton tacos. He immediately said YES LET’S HAVE THAT, and so… I present to you WON-TACOS.

Mom actually uses eggroll wrappers, which is something I didn’t think about when I sent him to the store for me. I would never buy these, or make these, again if I had to do them this size.  To quote Sweet Brown, ain’t nobody got time fo’dat.


Eggroll wrappers (or wonton wrappers if you hate yourself or are maybe feeding children)

1 pound Ground beef

3 Tomatillos

½ cup canned diced tomatoes, or  a couple of diced fresh ones

Handful of minced cilantro

1 small onion

1 small bunch green onions

1 pepper (I actually used 3 small sweet ones but you can use a bell pepper or whatever kind you like)

Cumin to taste (I think I used a couple teaspoons)

1 tsp ancho chili powder

1 tsp Mrs. Dash garlic herb seasoning

1 tsp garlic powder

Grated cheese

Plus toppings:


Grated cheese

Guacomato mix (recipe later)

Oil for frying


First you have to mix your meat with the seasonings. Add all the spices and the tomatoes to the meat and mix well, then put in the fridge for an hour or so.  While you are letting that sit, you can make the guacomato mix and cut up the rest of the stuff. Dice the tomatillos, the onion, the green onions, the pepper, and make sure the cilantro is cut up well.

Guacomato mix:

2-3 small tomatoes

2 avocados

Minced cilantro


Mrs. Dash garlic herb seasoning

Juice of 1 lime

Dice the tomatoes and cut up the avocados. Mix everything together and stick it in the fridge for later. YUM!

Once all that stuff is done you can start cooking. I used bacon fat instead of oil because yum. Put the diced vegetables into the hot fat/oil and cook until the onions soften up. When they start to get soft, add the meat and just cook, stirring as needed, until the meat is brown. Taste it and add salt or Tabasco or whatever you feel like it needs, then set it aside to cool.

You want to set your counter up so it’s easy to get to the meat and cheese while you’re folding the wonton wrappers. I moved the cheese and the wrappers closer to the stove because I didn’t feel like dirtying up a bowl, and the pan was too big for my counter space.

Don’t fill your wrappers very full or it’ll be hard to close them and then they’ll leak cheese and taco mix into the oil, and it’ll just be a mess. I put a couple shreds of cheese in the center of the square, then topped it with about a teaspoon of meat. Just think for a moment about how long this could take you to feed your entire family. Sure am glad I said wonton wrappers instead of eggroll wrappers! But anyway. I did four at a time because I didn’t have much room. You can see how small the amount of filling was.


To close them, wet the edges with water (not much) and then fold opposing 2 corners toward each other so you form a triangle. Try not to be too rough with the wrapper, you don’t want to poke holes in it, but it is a bit stretchy so if you need to tuck the filling back in while you pinch the edges shut. I guess you can be fancy or efficient and crimp it with a fork but-remember Sweet Brown? Yeah. I didn’t crimp anything, and they turned out fine. Here is about 10 minutes of work.


Now I decided I didn’t want to start my oil until I was done folding these things because I didn’t want it too hot and catching fire or anything like that.  I poured about an inch, maybe 2 inches of oil into a big deep pot I have because I cooked the meat in the wok. I put it on 6, and it goes from Lo to Hi, with 1-8 in between.  I threw in a strip of wrapper while it heated just so I could hear when it started to get hot, and that turned out to be a good indicator! Here’s the test-ton.


It took about a minute to get that color on both sides, so I did another test strip. That one cooked faster so I figured it was time! Follow all your good sense here, you’re dealing with hot oil. When you put the wontons in, lay them away from you so if it splashes, it splashes AWAY from you.  It’s probably easiest to use tongs here instead of the spoon screen thing I used, but…live and learn. I’m doing it for you, people.


They’re looking pretty delicious huh?

I used tongs at the end, anyway, when I said screw these things and just decided to fry wonton strips and just use them like tortillas.

I ended up making about 12 of the wontacos, and then after I gave up I made the wonton strips. I decided to plate them both all pretty because hi, I’m blogging this.


Delicious, delicious won-tacos! With some hand-shredded lettuce and homemade guacomato mix! YUM.

And here we have lettuce boats with wonton strip chips! Beautiful.


These things were freaking amazing. We are making them again. They won’t be ridiculously small, but we are making them again. YUM.

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