Puffy Tacos With Beef Picadillo

If you haven’t been to San Antonio,, you can be forgiven for not knowing about the city’s culinary mascot: the puffy taco. It was introduced to the city in 1982 by Arturo Lopez at Ray’s Drive Inn, a restaurant he bought from his brother Ray. This is not a hard-shell taco, nor is it a regular soft taco, explains writer and Texan Priya Krishna. “The puffy taco occupies an ideal middle ground between the two. The outside is delicate and crispy, dotted with hot bubbles of air that form in the fryer; the inside is juicy and dense.” Unlike a flatter, denser tostada, the tortilla for a puffy taco is manipulated while frying to create a boat shape you can fill with various mix-ins. Eating one is all about the balance of textures between the taco filling and the shell.

While some puffy taco recipes start with fresh masa dough and a tortilla press, this one from Superica in Atlanta, keeps things simple by frying store-bought corn tortillas in hot oil to make the puffy taco shells. To achieve the trademark steam pockets, be sure your tortillas are fresh.

When it comes to toppings for these beef tacos, follow Superica’s lead with lettuce, shredded cheese, diced tomatoes, and cilantro, or choose your own adventure with additions like guacamole, sour cream, and pickled jalapeños.

Ingredients

4 servings

2

Tbsp. vegetable oil, plus more for frying (about 4 cups)

½

small onion, finely chopped

1

small Yukon Gold potato, peeled, finely chopped

1

small carrot, peeled, finely chopped

1

small poblano chile, finely chopped

2

garlic cloves, thinly sliced

Kosher salt

⅓

cup chili powder

2

lb. ground beef chuck (20% fat)

2

cups Pico de Gallo or other salsa

8

corn tortillas

Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, chopped cilantro, and lime wedges (for serving)

Special Equipment

A deep-fry thermometer

Preparation

Step 1

Warm 2 Tbsp. vegetable oil in a large pot over medium-high heat. Add ½ small onion, finely chopped, 1 small Yukon Gold potato, peeled, finely chopped, 1 small carrot, peeled, finely chopped, 1 small poblano chile, finely chopped, and 2 garlic cloves, thinly sliced; cook, stirring occasionally, until onion is golden and soft, 8–10 minutes. Season with kosher salt, add ⅓ cup chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add 2 lb. ground beef chuck (20% fat) and cook, breaking up meat with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12–15 minutes. Stir in 2 cups Pico de Gallo or other salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15–20 minutes. Season beef picadillo with kosher salt.

Step 2

Meanwhile, pour oil into a medium heavy pot to come 3″ up the sides; fit with thermometer. Heat over high until thermometer registers 375°. Holding one of 8 corn tortillas perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate—or “puff”—the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil’s surface. Hold in place and cook until the indentation is set and the shell is golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.

Step 3

Spoon beef picadillo into shells and top with shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, and chopped cilantro. Serve with lime wedges for squeezing.

Do Ahead: Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving. 

Editor’s note: This puffy taco recipe was first printed in our November 2015 issue. Head this way for more great taco recipes, available on the Epicurious app →

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