by Jessica on December 3, 2015 6418
I do not understand what I hate more: when I finish my taco or when I finish my margarita.
Both are similarly dismal, which is why in this case I just opted for a beer.
And an overload of tacos for … myself.
In real high maintenance millennial style, I find it imperative to have tasty, easy and various dinners during the month of December or else everything begins tasting like brie cheese with cranberries chased after by sliced up salami and maybe a sugar cookie.
Which sounds horrific, truthfully.
But I always wish to have a few nights where we simply consume “regular” food (as Eddie would state) and aren’t consuming holiday party fare– and I also want those nights of food to still be fun and possibly brand-new and exciting and not just my go-to kale salad or clean-out-the-fridge pasta.
So perhaps this isn’t always classified as REGULAR food but it definitely loads the best flavor punch, is simpler than it appears and provides you an outstanding excuse to have a margarita.
Wait. Who requires an excuse?
Keep in mind time out? Conserved By the Bell, Zack Morris and his gigantic phone? He timed out all the time and life simply stopped. Reality, do it.
Let’s please talk about these delicious fluffy and puffy tortillas. Look at ’em! I do not even know what to do with life. FLUFFY. We are speaking about taco pillows. A cloud for my melted cheese and beef.
Frankly, I also enjoy this meal due to the fact that it’s indulgent and scrumptious adequate to serve to some buddies (or, um, yourself) when you want comfort food. And simply a different version of a taco, you know?
I don’t want a brand-new variation of a taco, stated no one ever.
So. Puffy tacos are corn tortillas that are fried for a few seconds till they puff up and hold that shape. The texture is INCREDIBLE. Specifically if you’re a texture person. I don’t understand whatever about authentic puffy tacos, but I think the best are made with masa flour and it’s generally suggested that you make your own, right there on the area.
Handling a large pot of scalding hot oil sufficed for me to deal with while having a clingy snuggabug at my toes, so I figured I ‘d provide it a try and try a few of my preferred shop bought corn tortillas– and it completely worked! The key is having a look at the component list, trying to find that masa and going from there. I utilized the la tortilla factory yellow corn tortillas because we are addicted. So I can guarantee you that those ones work. Buuuut I most likely just bought them all from your shop so there’s that.
I did a classic beef taco since it was exactly what I was yearning. Utilized my go-to skilled hamburger that I can make with my eyes closed– I probably make this with chicken, turkey or beef a minimum of three or four times a month for whatever from salads to enchiladas to nachos. It also freezes fantastic too!
Here’s what other freaky things I did:
I made a little fast pico, simply some sliced tomatoes, diced red onion, torn cilantro, lime juice and salt. Good. I like keeping this in the refrigerator for a day or two and using it on everything. Pico your life.
And I carefully shredded some Monterey jack cheese. That’s IT. 3 things is all your requirement: beef, pico, cheese. It’s getting stuffed right in the taco and pushed in your face. Nothing else needed today. Except the beer.
Yield: 4 appropriately, 2 obnoxiously
- 8 yellow corn tortillas
- vegetable oil for frying, enough to reach about 3 inches deep in the pot
- 2 tablespoons olive oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 pound lean hamburger
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1/3 cup low-sodium beef stock
- 6 ounces monterey jack cheese, freshly grated
- lime wedges for spritzing
- 1/2 red onion, diced
- 1/2 cup cherry tomatoes, sliced
- 3 tablespoons chopped fresh cilantro
- juice of 1 lime
- a pinch of salt and pepper
Heat a large pot over medium heat and add adequate grease to come up about 2 to 3 inches high. Heat up until hot– I do not use a sweet thermometer for this, however I evaluate a piece or tortilla and when it starts to fry immediately, the oil is all set. I do not warm it over high heat due to the fact that it can burn quickly. To make the puffy tacos, take a pair of kitchen area tongs and drop one tortilla into the oil. Take the tongs and push down into the center of the tortilla, producing a fold, and hold it there for 20 to 30 seconds, until the tortilla is puffed. Eliminate and put on a paper towel to drain– and repeat!
While you’re waiting on the oil to heat up, heat a big skillet over medium heat. Add the olive oil. Add the onions and garlic, stirring well and prepare up until clear, about 2 minutes. Add in the beef, breaking it up with a big wood spoon. Prepare until browned, about 6 to 8 minutes. In a small bowl, integrate the chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Include it to the beef and stir well (continuing to separate the pieces of beef with the spoon) till combined, then stir in the stock. Toss well to integrate. Cover and prepare on low heat till the tortillas are ended up. (note: if i ever discover that the stock turns the mixture too watery, i will spray in a spoonful or flour or cornstarch and stir stir, in some cases sprinkling in a bit more stock.)
Put together the tacos by stuffing some beef inside a tortilla, topping it with cheese and including the pico. You can add another spritz of lime if you ‘d like!
Combine all components together in a bowl and mix. This can be stored in the refrigerator in a sealed container for a few days.
I would gladly consume this entire plate and not appreciate disliking life.