Copycat Chico’s Tacos

Copycat Chico’s Tacos recreates the iconic El Paso favorite known for its crispy rolled tacos smothered in a flavorful tomato-based broth. Corn tortillas are filled with seasoned ground beef, rolled tight, and fried until golden and crunchy. The tacos are then placed in a dish and covered with a warm, slightly tangy sauce before being topped with shredded cheese that melts into the broth. The result is a unique combination of crispy, saucy, and cheesy textures—comfort food with a bold, nostalgic kick.

Yield: 12 tacos
Prep Time: 35 minutes
Cook Time: 50 minutes

Ingredients

Beef Filling

• 2 tbsp oil

• 1 lb ground beef

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp cumin

• 1 tbsp chili powder

• ⅓ tsp Mexican oregano

• ¾ cup onion, finely chopped

• 3 cloves garlic, minced

• 2 large Roma tomatoes

• 1 large jalapeno, sliced

• ½ cup water

  Caldillo (Tomato Broth Sauce)

• 5½ cups water

• 6 large Roma tomatoes

• 1 Serrano pepper, stem removed

• ¼ medium white onion

• 2 cloves garlic

• 1½ tbsp oil

• 3-4 tsp tomato or chicken bouillon (optional)

• Salt and fresh cracked pepper, to taste

  Assembly

• 12 (6-inch) corn tortillas

• 2 cups vegetable oil (for frying)

• 3 cups shredded mild cheddar cheese (or cheese of your choice)

  Optional Garnishes (not traditional)

• Salsa verde

• Diced onions

• Fresh cilantro

Directions

1. Make the Beef Filling

   Heat 2 tbsp oil in a skillet over medium heat (about 2 minutes).

   Add ground beef, salt, pepper, and cumin. Cook ~7 minutes until browned.

   Add chili powder and Mexican oregano, stir to combine.

   Blend tomatoes, jalapeño, and ½ cup water until smooth.

   Pour into skillet and mix well.

   Reduce heat slightly and cook until most of the liquid evaporates.

   Let filling cool completely.

2. Make the Caldillo

   In a pot, combine water, tomatoes, serrano, onion, and garlic.

   Simmer over medium heat for about 12 minutes.

   (Optional) Remove tomato skins.

   Transfer everything (including cooking liquid) to a blender and blend until smooth.

   Heat 1½ tbsp oil in a saucepan.

   Carefully pour in the blended sauce and fry for 2-3 minutes.

   Simmer 10-15 minutes.

   Add bouillon (if using), salt, and pepper to taste.

   Keep warm on low heat.

3. Prepare Tortillas

   Lightly brush tortillas with oil.

   Place in an unsealed plastic bag.

   Microwave 45-60 seconds until soft and pliable.

4. Roll

   Add ~2½ tbsp cooled filling to each tortilla.

   Roll tightly and place seam-side down.

   Repeat with remaining tortillas.

5. Fry

   Heat vegetable oil to 365°F.

   Place filled tortillas seam-side down in oil.

   Hold them close together at first so they don't unroll.

   Fry about 3 minutes, turning as needed, until crispy.

   Drain upright on paper towels.

6. Assemble and Serve

   Place 3 rolled tortillas in a shallow bowl.

   Ladle plenty of hot caldillo over them.

   Top generously with shredded cheese.

   Add optional garnishes if desired.

   Serve immediately.

   _____________

Notes & Tips

• The signature of Chico's Tacos is lots of broth + melty cheese-don't hold back.

• The tortillas should soften slightly in the sauce that's authentic.

• Mild cheddar is closest in flavor, but American cheese melts more like the original texture.