Recipe

Cuban Frita Tacos with Crispy String Fries

Name: Cuban Frita Tacos with Crispy String Fries
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 350 g ground beef; 150 g ground pork; 8 small wheat flour tortillas, 15-18 cm; 1 teaspoon garlic powder; 1 teaspoon sweet paprika; ½ teaspoon ground cumin; 5 g fine salt; ¼ teaspoon black pepper; 1 tablespoon neutral oil; 60 g finely chopped white onion; 80 g pre-prepared string-style french fries; 60 g ketchup; 1 teaspoon mustard; 1 teaspoon white vinegar; 1 teaspoon water; ½ teaspoon sweet paprika

Golden tortillas with beef and pork in Cuban frita style, sauce, onion and string fries, made on an iron griddle over charcoal.

CiberCubaNovember 6, 2026

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Preparation25 min
Cooking20 min
Total time45 min
Servings4 servings (8 small tacos)
DifficultyEasy

This recipe is a fusion adaptation, not a traditional dish. It takes the seasoning of the Cuban frita, that beef and pork seasoned with paprika and cumin sold in Havana kiosks and still alive in Miami, and brings it to the format of smash burger tacos so popular at US barbecues.

The meat is spread in a thin layer directly onto the tortilla and browned face down on an iron griddle placed over charcoal, until a crispy crust forms attached to the tortilla. Finally, they are topped with sauce, onion and, as the frita demands, a good handful of string fries. If you are looking for the classic frita in bread, that recipe is already in our catalog; this is something else, designed for the patio and the weekend.

Method

Preparation (active work)

Prepare the fire. Light the charcoal and wait for stable embers. Place the iron griddle on the grill and let it heat well, leaving one intense zone for browning and a softer one to finish the tacos. Tortillas with meat always go on the flat griddle, never on the grate.
Make the sauce. In a bowl, mix the ketchup, mustard, vinegar, water and sweet paprika until uniform. Chop the onion finely and reserve the fries for the end.
Season and spread the meat. Mix the two meats with the garlic powder, paprika, cumin, salt and pepper, without over-kneading. Divide into eight portions of about 62 g. Spread each portion over a tortilla forming a very thin and uniform layer, almost to the edge. Keep those waiting their turn in the refrigerator.
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Cooking on the griddle (in batches)

Brown with meat facing down. Lightly grease the griddle with oil. Place two to four tortillas with the meat facing down, depending on how many fit. Press with the spatula for a few seconds and cook for 3-4 minutes without moving them, until a golden crust forms.
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Flip and finish. Loosen the meat with the spatula and flip the taco. Cook for 1-2 more minutes with the tortilla down. Check with the fine-tipped thermometer, inserted from one side, that the center of the meat reaches 71 °C (160 °F). If it is lacking, move it to the softer zone of the griddle so the tortilla does not burn.
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Assembly

Assemble and serve. Just before serving, place a little sauce, chopped onion and a good handful of string fries on top of the meat; fold the taco. Repeat with the rest and serve them fresh.
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Tips and variations

Timing: active work (lighting the charcoal, preparing the sauce, seasoning and spreading the meat) takes about 25 minutes; cooking in batches, about 20 minutes. No resting time is needed: the tacos are eaten fresh.

The fries: use ready-to-eat pre-fried string fries; this recipe does not include frying them from scratch. Always add them at the end, just before folding, so they do not soften.

Beef only: you can use only ground beef, as long as you maintain a total of 500 g.

With cheese (optional): if you like, place half a slice of cheese on each taco after flipping it. It is not necessary for the dish.

In the home kitchen: an iron griddle or skillet over the stove works just as well.

Safety: never place the tortilla with meat directly on the open grate; always on the flat griddle. Keep raw meat-topped tortillas waiting their turn in the refrigerator and check that the center of the meat reaches 71 °C (160 °F).

Equipment: flat griddle or iron skillet suitable for barbecue, wide spatula, charcoal grill and instant-read thermometer with a fine tip.