Beef recipes
Puffy ground beef tacos
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70 min
Serves 4 - 6
Mexican
Ingredients
- For the taco beef filling For the taco beef filling
- 1/4 cup vegetable oil 60 ml vegetable oil
- 2 lb of ground beef (1 Kg) 905 g of ground beef (1 Kg)
- 1/2 medium yellow onion, roughly chopped 1/2 medium yellow onion, roughly chopped
- 3 clove garlic minced 3 clove garlic minced
- 3 jalapeno chilli peppers, chopped 3 jalapeno chilli peppers, chopped
- 1 tbsp chili powder 15 ml chili powder
- 1 tbsp cumin 15 ml cumin
- 1 tbsp dried oregano 15 ml dried oregano
- 2 tbsp chopped fresh cilantro (coriander) 30 ml chopped fresh cilantro (coriander)
- 1/2 tsp cayenne pepper 2.5 ml cayenne pepper
- 1/2 cup diced tomatoes 120 ml diced tomatoes
- Salt and black pepper to taste Salt and black pepper to taste
- 1 tbsp lime juice 15 ml lime juice
- For the puffy taco shells For the puffy taco shells
- 2 cup masa harina 480 ml masa harina
- 1 1/4 cup water 300 ml water
- 1/4 tsp salt 1.2 ml salt
- 1 quart vegetable oil 945 ml vegetable oil
- Additional condiments (for filling the tacos) Additional condiments (for filling the tacos)
- Shredded iceberg lettuce Shredded iceberg lettuce
- Diced tomatoes Diced tomatoes
- Salsa Salsa
- Grated cheddar cheese Grated cheddar cheese
Method
Make the taco filling
In a skillet over medium heat add the oil and heat. Add the onion and chilli peppers and cook until soft, for about 10 minutes. Add the meat and cook until brown, for about 15 minutes. Add the remaining ingredients except the lime juice, season with salt and black pepper to taste, and cook, stirring occasionally, for about 5 minutes. Stir in the lime juice, remove from the heat and set aside.
Make the taco shells
Mix the masa harina, water and salt together until you get a soft ball. Add more water, a little at a time, if the dough is too dry. Knead the dough on a floured surface for 3 to 5 minutes until smooth, then divide it into 16 equal pieces and shape into balls. Press each ball into a flat disk using a tortilla press or a rolling pin and keep covered with a damp cloth.
Heat up two inches of the vegetable oil in a pot or skillet to 350 degrees F (175 degrees C). Slowly place each of the tortilla disks into the hot oil. The tortilla should immediately start to puff. After 4 to 5 seconds, press the tortill along the center to form it like a V shape (the taco shape). Cook the taco for about 20 seconds per side, remove and drain on a paper towel.
Assemble the tacos
To make the tacos, stuff each tortilla with the beef mixture, lettuce, tomatoes, salsa and grated cheddar cheese. Serve immediately.
In a skillet over medium heat add the oil and heat. Add the onion and chilli peppers and cook until soft, for about 10 minutes. Add the meat and cook until brown, for about 15 minutes. Add the remaining ingredients except the lime juice, season with salt and black pepper to taste, and cook, stirring occasionally, for about 5 minutes. Stir in the lime juice, remove from the heat and set aside.
Make the taco shells
Mix the masa harina, water and salt together until you get a soft ball. Add more water, a little at a time, if the dough is too dry. Knead the dough on a floured surface for 3 to 5 minutes until smooth, then divide it into 16 equal pieces and shape into balls. Press each ball into a flat disk using a tortilla press or a rolling pin and keep covered with a damp cloth.
Heat up two inches of the vegetable oil in a pot or skillet to 350 degrees F (175 degrees C). Slowly place each of the tortilla disks into the hot oil. The tortilla should immediately start to puff. After 4 to 5 seconds, press the tortill along the center to form it like a V shape (the taco shape). Cook the taco for about 20 seconds per side, remove and drain on a paper towel.
Assemble the tacos
To make the tacos, stuff each tortilla with the beef mixture, lettuce, tomatoes, salsa and grated cheddar cheese. Serve immediately.
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