Beef Puffy Tacos
User Reviews
4.7
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Total Time
45 mins
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Servings
4 appropriately, 2 obnoxiously
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Course
Main Course
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Cuisine
Mexican
Beef Puffy Tacos
Description
The preparation involves heating vegetable oil to a temperature that fries the corn tortillas causing them to puff and create a hollow, crispy shell. Meanwhile, the filling is made by sautéing onions and garlic in olive oil before browning lean ground beef. This meat is seasoned with a blend of cumin, chili powder, smoked paprika, onion powder, cayenne, salt, and black pepper to develop a complex, smoky, and mildly spicy profile.
The cooked beef is finished with a splash of beef stock to add moisture and depth. The tacos are then assembled by filling puffed tortillas with the beef mixture, fresh grated Monterey Jack cheese that melts slightly from the warmth, and topped with lime juice to add brightness. A quick pico de gallo with cherry tomatoes, red onion, cilantro, and lime juice provides a fresh contrast to the savory filling.
This dish delivers texture contrast between the crispy, air-filled taco shells and juicy, well-seasoned beef, balanced by fresh, tangy accompaniments. It is suitable for casual meals where handheld, flavorful tacos are wanted.
Ingredients
- 8 yellow corn tortillas
- vegetable oil enough to reach about 3 inches deep in the pot, for frying
- 2 tablespoons olive oil
- 1/2 onion diced, sweet
- 2 garlic minced, cloves
- 1 pound ground beef lean
- 1 1/2 teaspoons cumin ground
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/3 cup beef stock low-sodium
- 6 ounces Monterey jack cheese freshly grated
- lime wedges, for spritzing
quick pico
- 1/2 red onion diced
- 1/2 cup cherry tomatoes chopped
- 3 tablespoons cilantro chopped, fresh
- lime juice of 1
- salt a pinch of
- black pepper a pinch of
Instructions
- Heat a large pot over medium heat and add enough vegetable oil to come up about 2 to 3 inches high. Heat until hot – I do not use a candy thermometer for this, but I test a piece or tortilla and when it starts to fry immediately, the oil is ready. I don’t heat it over high heat because it can burn quickly. To make the puffy tacos, take a pair of kitchen tongs and drop one tortilla into the oil. Take the tongs and press down into the center of the tortilla, creating a fold, and hold it there for 20 to 30 seconds, until the tortilla is puffed. Remove and place on a paper towel to drain – and repeat!
- While you’re waiting for the oil to heat up, heat a large skillet over medium heat. Add the olive oil. Add the onions and garlic, stirring well and cook until translucent, about 2 minutes. Add in the beef, breaking it up with a large wooden spoon. Cook until browned, about 6 to 8 minutes. In a small bowl, combine the chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the beef and stir well (continuing to break up the pieces of beef with the spoon) until combined, then stir in the stock. Toss well to combine. Cover and cook on low heat until the tortillas are finished. (note: if i ever find that the stock turns the mixture too watery, i will sprinkle in a spoonful or flour or cornstarch and stir stir stir, sometimes drizzling in a bit more stock.)
- Assemble the tacos by stuffing some beef inside a tortilla, topping it with cheese and adding the pico. You can add another spritz of lime if you’d like!
quick pico
- Combine all ingredients together in a bowl and mix. This can be stored in the fridge in a sealed container for a few days.
User Reviews
Overall Rating
4.7
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