Fried Fiesta Recipe

Cook the beef mixture

Heat a large skillet over medium-high heat. Add 1 tablespoon of neutral oil (from pantry). Add the finely chopped onion and cook 3–4 minutes until translucent. Add the red bell pepper and cook 2 minutes. Push vegetables to the side, add the ground beef and break apart with a spoon. Cook 6–8 minutes until browned and no pink remains.

Stir in the minced garlic, cumin, chili powder, salt, and black pepper. Cook 1 minute until fragrant. Add the thawed corn and drained black beans; stir to combine and cook 2 minutes to warm through.

Remove skillet from heat. Stir in shredded cheddar cheese, chopped cilantro, and lime juice until cheese is slightly melted and mixture is cohesive. Taste and adjust seasoning. Transfer filling to a bowl and allow to cool 10 minutes (this prevents soggy tortillas when frying).

Assemble filled tortillas

Place a tortilla on a work surface. Spoon about 3 tablespoons of the cooled filling onto the center of the tortilla, forming a log shape about 4 inches long. Fold the sides inward over the filling and roll tightly to form a sealed burrito-style roll. Repeat with remaining tortillas and filling. You should have 8 rolls (or as many as filling allows).

Make the batter

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder, and 0.5 tsp salt. In a separate small bowl whisk the egg into the cold water, then pour the wet into the dry ingredients and whisk until smooth. Batter should be thick but runny enough to coat; add up to 1–2 Tbsp more cold water if too thick.

Heat 1 cup neutral oil in a medium heavy-bottomed skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises immediately.

Working in batches (do not overcrowd), dip each filled tortilla roll into the batter, turning to fully coat. Allow excess batter to drip off briefly, then carefully lower roll into hot oil seam-side up. Fry 2–3 minutes per side, turning with tongs, until golden brown and crispy all over. Total frying time about 5–6 minutes per roll depending on size and oil temperature.

Use tongs to transfer fried rolls to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining rolls. Replenish oil heat to 350°F between batches if temperature drops.

While frying, prepare the sauces: stir the sour cream (or crema) to loosen. If you like, thin with 1–2 teaspoons of lime juice or water to a drizzling consistency. Place salsa, pickled jalapeños, extra cilantro, and lime wedges in small bowls for serving.

Serve: arrange 2 Fried Fiesta rolls per person on a plate. Drizzle with sour cream or crema, spoon salsa alongside, and garnish with pickled jalapeños and chopped cilantro. Squeeze lime over rolls just before eating.