PUFFY TACOS.


In true high maintenance millennial fashion, I find it imperative to have flavorful, easy and different dinners during the month of December or else everything starts tasting like brie cheese with cranberries chased by sliced salami and maybe a sugar cookie.
Which sounds horrific, honestly.
But I always want to have a few evenings where we just eat “regular” food (as Eddie would say) and aren’t consuming holiday party fare – and I also want those evenings of food to still be fun and perhaps new and exciting and not just my go-to kale salad or clean-out-the-fridge pasta.
So maybe this isn’t necessarily classified as REGULAR food but it certainly packs the right flavor punch, is easier than it seems and gives you an excellent excuse to have a margarita.
Remember time out? Saved By the Bell, Zack Morris and his gigantic phone? He timed out all the time and life just stopped. Real life, do it.
BEEF PUFFY TACOS
INGREDIENTS
  • 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 ground beef
  • 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
  • QUICK PICO
    • 1/2 red onion, diced
    • 1/2 cup cherry tomatoes, chopped
    • 3 tablespoons chopped fresh cilantro
    • juice of 1 lime
    • a pinch of salt and pepper
    INSTRUCTIONS
    1. 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!
    2. 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.)
    3. 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!

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