Cheesy pocket tacos that are loaded
Components:
For the Pocket Dough:
- Two cups of all-purpose flour
- Two tsp baking powder
- One tablespoon of olive oil (or vegetable oil) and half a teaspoon of salt
- 3/4 cup of hot water, adjusted as necessary
- One tablespoon of melted butter, if desired, to add more taste(optional)
Regarding the Filling:
- One pound of ground beef, turkey, or chicken
- One little onion, diced finely
- Two minced garlic cloves
- Taco spice (or homemade seasoning mix) in one packet
- Half a cup of water, or as the seasoning box instructs
- 1 1/2 cups of Feta and cheddar cheese, or shredded cheddar cheese
- Half a cup of optional sour cream (for serving)
- Salsa (for serving, optional)
- Chopped fresh cilantro (optional; garnish)
- Slices of jalapeño (optional; adds heat)
Extra toppings are optional.
- Sliced lettuce
- Tomato dice
- Cheese shreds
- Guacamole or avocado
- Sour cream
Directions:
1. Prepare the Dough:
Put the flour, baking powder, and salt in a big bowl.
Stir the dough until it starts to come together after adding the warm water and olive oil. Add a tablespoon of water at a time if the dough is too dry. Add a little extra flour if it’s too wet.
On a floured surface, knead the dough for three to four minutes, or until it is elastic and smooth.
Let the dough rest for 15 to 20 minutes after covering it with a fresh cloth.
2. Make the Filling:
In a large skillet over medium heat, sauté the ground pork while the dough rests. As it cooks, break it up with a spoon. Drain off any extra fat after it’s browned.
Cook the garlic and onion in the skillet for a further three to four minutes, or until they are tender.
After adding the water and taco seasoning, simmer for five minutes, or until the meat is completely coated and the sauce has thickened. Take off the heat and place aside.
3. To assemble the tacos,
prepare a baking sheet with parchment paper and preheat your oven to 400°F (200°C).
Roll each of the eight to ten equal pieces of dough into a little ball.
Each ball of dough should be rolled out into a little, flat circle that is four to five inches across.
Top each dough circle with a liberal amount of shredded cheese after placing a dollop of the seasoned meat mixture in the middle.
To make a pocket, fold the dough over the filling and squeeze the corners shut.
For added taste and a golden finish, brush the dough pockets’ tops with melted butter (optional).
4. Bake the Pocket Tacos: Arrange the pockets of filled dough on the baking sheet that has been prepared.
Bake for 15 to 20 minutes in a preheated oven, or until the cheese is melted and the pockets are golden brown.
5. Serve: Carefully cut open the cheesy pocket tacos after letting them cool for a few minutes.
Top with fresh cilantro, guacamole, salsa, sour cream, and anything else you prefer.
Advice:
To achieve a crispy texture, softly pan-fry the pockets in a small amount of oil for two to three minutes on each side after baking.
Add Veggies: To give the filling more texture and taste, you can use sautéed peppers, corn, or beans.
Add chopped jalapeños or your preferred hot sauce to the filling to give it a fiery bite.
With a warm, soft dough that is loaded with all the delicious toppings you love, these Loaded Cheesy Pocket Tacos are a fun take on classic tacos. These cheesy pockets make a delicious snack or dinner that the whole family will love!