Ultimate Puffy Tacos
Embark on a culinary journey with these Ultimate Puffy Tacos, inspired by a late-night stop at Ray's while driving from Florida to California. These delightful tacos feature a pillowy, double-fried tortilla that puffs up like a cloud, enveloping a savory and hearty filling of seasoned beef chuck, sautéed vegetables, and creamy waxy potatoes. Finished with fresh, diced tomatoes and crisp iceberg lettuce, they are truly a feast for the senses. Perfect for gathering with friends and family, these puffy tacos are more than just a meal; they are an experience worth sharing.
N/A
Servings
550
Calories
14
Ingredients
Ingredients
Vegetable oil
3 tablespoons, plus more for frying (For cooking and frying.)
Boneless beef chuck
2 lbs (Finely chopped.)
Yellow onion
1 small (Peeled and minced.)
Green bell pepper
1 (Stemmed, cored, and minced.)
Ground cumin
1 teaspoon (Spices.)
Garlic powder
1/2 teaspoon (Spices.)
Salt
To taste (Seasoning.)
Black pepper
To taste (Freshly ground.)
Waxy potato
1 (Peeled, diced, and parboiled.)
Tomato paste
3 tablespoons (Condiment.)
Masa harina flour
2 cups (For tortilla dough.)
Warm water
1 1/4 cups (For tortilla dough.)
Ripe tomatoes
1 (Stemmed, cored, and diced.)
Iceberg lettuce
1/4 head (Sliced.)
Instructions
1
Begin by preparing the masa harina dough for the taco shells. In a medium bowl, combine the masa harina with 1 1/4 cups of warm water. Stir until a smooth dough forms. Transfer the dough onto a clean work surface and knead gently until it becomes smooth and pliable.
2
Divide the dough into 8 equal balls. Place a tortilla press on a flat surface and lay down a sheet of plastic wrap. Place one dough ball in the center of the press, cover with another piece of plastic wrap, and close the press to flatten it into a 4 1/2-inch disk. If you don’t have a tortilla press, you can also roll out the dough between two pieces of plastic wrap using a rolling pin. Set the pressed tortillas aside and keep them covered to prevent them from drying out.
3
In a large skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the finely chopped beef chuck to the skillet, breaking it up with a spoon as it cooks for 6-8 minutes until browned.
4
Stir in the minced onions and green bell peppers. Season with cumin, garlic powder, salt, and freshly ground black pepper. Cook until the vegetables soften, about 2-3 minutes.
5
Add the parboiled diced waxy potato to the mixture and incorporate. Stir in the tomato paste, along with 1 1/2 cups of water, scraping up the flavorful bits from the bottom of the pan. Reduce the heat to medium-low and allow the mixture to simmer, stirring occasionally, until thickened and the sauce has evaporated, about 25-30 minutes.
6
While the beef filling simmers, preheat your oven to 200°F. In a wide medium pot, add enough vegetable oil to a depth of 3 inches. Heat the oil over medium heat until it reaches 350°F (175°C) on a candy thermometer.
7
Once the oil is hot, take one tortilla and carefully peel away the plastic wrap. Gently place it into the hot oil. Using long metal tongs, fold the tortilla in half, leaving about a 2-inch gap at the top. Fry for about 30 seconds until it holds its shape.
8
Continue frying the taco for another 2 1/2 to 3 minutes, turning occasionally until the shell is blistered and golden brown on all sides. Remove it from the oil and let it drain on paper towels while keeping it warm in the oven. Repeat with the remaining tortillas.
9
To assemble the tacos, carefully stuff each puffy shell with the savory beef filling, followed by the diced ripe tomatoes and fresh iceberg lettuce. Serve immediately, with pickled jalapeños on the side for an added kick, if desired.
Nutrition Information
30g
Fat
45g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Puffy Tacos?
Ultimate Puffy Tacos are a unique dish featuring a pillowy, double-fried tortilla shell that puffs up like a cloud, filled with seasoned beef, vegetables, and potatoes.
What inspired this recipe?
The recipe was inspired by a late-night culinary stop at Ray's while driving from Florida to California.
What type of meat is used for the filling?
The filling uses two pounds of finely chopped boneless beef chuck.
How many tacos does this recipe make?
The recipe is designed to make 8 individual puffy tacos.
What ingredients are needed for the taco dough?
The dough is made from 2 cups of masa harina flour and 1 1/4 cups of warm water.
How do you prepare the taco shells?
The dough is divided into balls, pressed into 4.5-inch disks, and then fried in 350 degree oil while being folded in half.
What vegetables are added to the beef filling?
The recipe includes a minced yellow onion and a minced green bell pepper.
Which spices are used for seasoning?
The beef is seasoned with ground cumin, garlic powder, salt, and freshly ground black pepper.
Why is a potato included in the beef mixture?
A parboiled waxy potato is added to provide a hearty and creamy texture to the savory filling.
How long should the beef mixture simmer?
The beef mixture should simmer for 25 to 30 minutes until the sauce has evaporated and the filling has thickened.
What temperature should the frying oil reach?
The vegetable oil should reach 350 degrees Fahrenheit or 175 degrees Celsius before frying the tortillas.
How deep should the oil be for frying?
The oil should be at a depth of 3 inches in a wide medium pot.
How long do you fry each puffy taco shell?
Each shell takes about 2.5 to 3 minutes to become blistered and golden brown.
How do you keep the shells warm while finishing the batch?
Keep the finished shells in an oven preheated to 200 degrees Fahrenheit.
What are the suggested fresh toppings?
The tacos are finished with diced ripe tomatoes and fresh, sliced iceberg lettuce.
Can I add a spicy element to these tacos?
Yes, serving with pickled jalapeños on the side is recommended for an added kick.
How many calories are in a serving?
Each serving contains approximately 550 calories.
What is the protein content per serving?
These tacos provide 37.5 grams of protein per serving.
How much fat is in the recipe?
There are 30 grams of fat per serving.
What is the carbohydrate count?
The recipe contains 45 grams of carbohydrates per serving.
What kind of potato is best for this recipe?
A waxy potato is used because it holds its shape well after being diced and parboiled.
What should I do if I don't have a tortilla press?
You can roll the dough between two pieces of plastic wrap using a rolling pin.
How much tomato paste is required?
The recipe calls for 3 tablespoons of tomato paste for the beef filling.
How much water goes into the beef mixture?
You should add 1.5 cups of water to the beef and tomato paste mixture.
How long do you cook the beef initially?
The finely chopped beef chuck should be browned for 6 to 8 minutes.
What type of lettuce is used?
The recipe specifies a quarter head of iceberg lettuce, sliced.
How do you fold the shell in the oil?
Use long metal tongs to fold the tortilla in half, leaving a 2-inch gap at the top to create the taco shape.
Is the beef ground or chopped?
This recipe specifically calls for boneless beef chuck that is finely chopped.
What is the first step in the instructions?
The first step is preparing the masa harina dough by combining the flour with warm water and kneading it until smooth.
What tags describe this recipe?
Tags include puffy tacos, mexican cuisine, beef tacos, homemade tortillas, comfort food, family recipe, and easy dinner.