Border Taco

Prepare the filling by cooking the ground beef, shredded chicken, or string beef in a large skillet over medium-high heat until fully cooked through, breaking it apart as it cooks, about 8-10 minutes. Drain excess fat if needed and set aside.

Warm the corn tortillas by heating them directly over a gas flame or in a dry skillet for 15-20 seconds per side until pliable, then wrap in a clean kitchen towel to keep warm. If tortillas are store-bought and already soft, skip this step.

Slice the lettuce (both romaine and regular head lettuce) into thin, bite-sized pieces and set aside on a clean cutting board.

Shred the jack or farmer cheese using a box grater or food processor and place in a small bowl.

Heat cooking oil in a shallow pan or deep skillet to about 350°F (medium heat). The oil should shimmer but not smoke.

Fill each corn tortilla with 2-3 tablespoons of the cooked meat filling, leaving a 1-inch border on both sides. Do not overfill, as the tortillas need to hold together when fried.

Fold the filled tortillas in half and secure with a flat toothpick or tongs if needed to keep them closed while frying.

Carefully place 2-3 folded tortillas into the hot oil and fry for 1-2 minutes per side until the tortilla is golden and crispy. Work in batches to avoid overcrowding.

Transfer the fried tacos to a paper towel-lined plate to drain excess oil. Remove any toothpicks before serving.

Assemble each taco by topping the crispy fried tortilla with shredded lettuce and cheese, then serve immediately while still warm.