Directions

1. Begin by transferring the beef cubes into a bowl. Pour some water and set it aside for 20 minutes to rehydrate.

2. Heat the olive oil in a non-stick skillet over a medium-high flame.

3. Drain the excess water from the rehydrated beef cubes (if any) and transfer them to the skillet.

4. Sprinkle the garlic powder, paprika, dried oregano, cumin powder, salt, & black pepper. Mix well and cook for 2 minutes.

5. Add the tomato paste, combine nicely, and continue to cook the beef cubes for 7-8 more minutes. Stir regularly to brown all the sides evenly. Remove into a dish.

6. Heat the canola oil in a frying pan over a medium-low flame.

7. Hold a taco shell using 2 tongs to form the hollow-folded shape. Dip half of the tortilla in the hot oil and fry for about 30-35 seconds. Then, fry the remaining half tortilla for 30-35 seconds until crisp. Remove into a wired rack. Fry the other 3 taco shells similarly.

8. To assemble, start by filling the cooked beef cubes into a crisp-fried taco shell. Top with sour cream, lettuce leaf, chopped tomatoes, and cheddar cheese. Enjoy!