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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Tavo's Puffy Tacos Recipe

Tavo's Puffy Tacos Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Tavo's Puffy Tacos Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 count white corn tortillas (6-inch); 1.5 liters vegetable oil (for deep frying); 1 tsp salt; 1 lb lean ground beef (80/20); 0.5 count small yellow onion; 2 count garlic cloves, minced; 0.5 cups tomato sauce; 1 tbs chili powder; 1 tsp ground cumin; 0.5 tsp paprika; 0.75 tsp kosher salt; 0.5 tsp black pepper; 0.25 cups water; 1 tbs vegetable oil (for sautéing); 1 lb boneless skinless chicken thighs; 1 cups chicken broth or water; 1 tbs chili powder; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.75 tsp kosher salt; 0.5 tsp black pepper; 2 cups shredded iceberg lettuce; 1 cups diced Roma tomatoes; 1 cups shredded cheddar or Mexican blend cheese; 0.25 cups diced white onion (optional); 2 tbs pickled jalapeños (optional); 2 cups cooked Mexican-style white rice or Spanish rice; 1 cups refried beans (canned or homemade); 2 tbs fresh cilantro, chopped; 2 count lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time1h 15m

Serves4

(Two | Three) Corn tortilla deep fried & puffed up, folded into a taco, stuffed with ground beef or shredded chicken, lettuce, tomatoes & cheese. Served with rice & refried beans.

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Ingredients

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Tortillas & frying

12 count white corn tortillas (6-inch)

6 1/3 cup (1.5 liters) vegetable oil (for deep frying)

1 tsp Celtic sea salt

Ground beef filling

1 lb lean ground beef (80/20)

1/2 count small yellow onion

2 count Garlic cloves, minced

1/2 cups Tomato sauce

1 tbs Chili powder

1 tsp Ground cumin

1/2 tsp Watkins paprika

3/4 tsp kosher salt

1/2 tsp black pepper

1/4 cups water

1 tbs vegetable oil (for sautéing)

Shredded chicken filling (optional alternative)

1 lb boneless skinless chicken thighs

1 cups chicken broth or water

1 tbs Chili powder

1 tsp Ground cumin

1/2 tsp Watkins garlic powder

3/4 tsp kosher salt

1/2 tsp black pepper

Toppings

2 cups shredded iceberg lettuce

1 cups diced Roma tomatoes

1 cups shredded cheddar or Mexican blend cheese

1/4 cups diced white onion (optional)

2 tbs pickled jalapeños (optional)

Sides

2 cups cooked Mexican-style white rice or Spanish rice

1 cups refried beans (canned or homemade)

Garnish & finishing

2 tbs Fresh cilantro, chopped

2 count Lime wedges

Method

Tortillas & frying

Heat oil

Pour 1.5 liters of vegetable oil into a deep, heavy-bottomed pot or deep fryer until it reaches 3–4 inches deep. Heat to 350°F (175°C). If you don't have a thermometer, heat oil over medium-high until a small piece of tortilla sizzles vigorously but does not burn immediately.

Fry and puff tortillas

Working in batches (2–3 tortillas at a time depending on pot size), carefully slide one tortilla into the hot oil using tongs. Use another pair of tongs or a slotted spoon to gently press the tortilla’s center down for a few seconds; the edges will puff up and form a shell. When golden and puffed (about 30–45 seconds), flip and fry the other side briefly (10–15 seconds). Remove and immediately fold the warm puffed tortilla in half over the handle of a wooden spoon or between folded paper towels to hold the taco shape. Sprinkle lightly with 1/4 tsp salt per 4 tortillas while hot. Drain on paper towels. Repeat until all tortillas are fried. Keep warm in a low oven (200°F/95°C) on a wire rack.

Note: If a tortilla does not fully puff, it will still crisp and work for the taco shell.

Ground beef filling

Prep

Finely dice the half onion and mince the garlic. Measure the spices and tomato sauce so they are ready.

Cook beef

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add diced onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef and break up with a spatula. Cook until no longer pink, about 6–8 minutes.

Season and simmer

Stir in 1/2 cup tomato sauce, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 cup water. Bring to a simmer, reduce heat to low, and cook uncovered 6–8 minutes until thickened slightly. Taste and adjust seasoning. Keep warm until assembly.

Shredded chicken filling (optional alternative)

Poach chicken

Place 1 lb chicken thighs and 1 cup chicken broth (or water) in a medium saucepan. Bring to a simmer over medium heat, then reduce to low and simmer gently until chicken reaches 165°F (about 12–15 minutes depending on thickness). Remove chicken and let cool slightly.

Shred and season

Shred the cooked chicken with two forks. Return to the pan with any reserved cooking liquid (about 1/4 cup). Stir in 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Simmer 3–5 minutes to allow flavors to meld and liquid to reduce. Keep warm until assembly.

Toppings & assembly

Prepare toppings

Shred the lettuce, dice the tomatoes, shred the cheese, and dice onion if using. Warm rice and refried beans on the stove or in microwave according to package or recipe instructions.

Assemble tacos

Place a warm, puffed tortilla shell on a plate. Spoon 1/4 to 1/3 cup of the hot ground beef (or shredded chicken) into the bottom of the shell. Top with about 1/4 cup shredded lettuce, 2 tablespoons diced tomato, and 2 tablespoons shredded cheese. Add a pinch (about 1 tablespoon) diced onion or pickled jalapeño if desired. Repeat for remaining shells. For a two-taco serving, use 4 shells (2 per person) and divide fillings and toppings evenly; for three tacos, use 6 shells.

Serve

Serve tacos immediately with 1/2 cup warmed rice and 1/4–1/2 cup refried beans per person on the side. Garnish tacos with chopped cilantro and lime wedges. Squeeze lime over tacos before eating.