Tavo's Puffy Tacos (two | Three) Recipe

Heat oil

In a deep, heavy skillet or small pot, pour enough vegetable oil to reach about 1 to 1-1/4 inches up the side (approximately 1.5 cups). Heat over medium-high until the oil registers 350°F (175°C) or a small piece of tortilla sizzles and bubbles immediately. Maintain a steady temperature; adjust heat as needed.

While oil heats, stack tortillas and wrap in a clean kitchen towel or place under a damp cloth to keep pliable. Pat tortillas dry if damp. Sprinkle 1/4 tsp kosher salt evenly over the stack (optional for flavor).

Fry and puff

Using tongs, gently lower one tortilla into the hot oil. It should quickly bubble and the edges will lift. With tongs, hold the tortilla in the oil and gently press once so it submerges and begins to pucker — this encourages the tortilla to puff into a shell. Flip once or twice so it puffs and becomes lightly blistered and golden, about 15–25 seconds total. Remove and drain on paper towels. Quickly fold the warm fried tortilla around a metal spoon handle or a wooden taco mold to form the taco shape, or fold in half and rest open-sided until set (the shell will crisp as it cools). Repeat with remaining tortillas, working in batches so oil temperature stays consistent. Lightly sprinkle shells with remaining kosher salt while warm.

Cook aromatics

In a medium nonstick skillet, heat 1/2 tablespoon vegetable oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Add the ground beef, breaking it up with a spatula. Cook until no longer pink, about 5–6 minutes. Drain excess fat if desired, leaving about 1 teaspoon in the pan for flavor.

Season & simmer

Stir in chili powder, cumin, tomato paste, beef broth (or water), salt and pepper. Reduce heat to low and simmer, stirring occasionally, until slightly thickened and moist but not soupy, about 3–4 minutes. Taste and adjust salt/seasoning. Keep warm until ready to assemble.

Poach chicken

Place the chicken, quartered onion, minced garlic, 1/2 cup chicken broth (or water), 1/4 tsp salt and 1/8 tsp pepper into a small saucepan. Bring to a gentle simmer over medium heat, cover, and cook until the chicken reaches 165°F (74°C) and is tender, about 10–12 minutes depending on thickness.

Shred & season

Remove chicken and shred with two forks or chop finely. Discard or reserve poaching liquid. Return shredded chicken to the pan, add chili powder, cumin, remaining salt and pepper, and 1–2 tablespoons poaching liquid or broth if needed to moisten. Cook over low heat 2–3 minutes to meld flavors. Keep warm until assembling.

Prepare toppings: shred lettuce, dice tomatoes, and measure cheeses and lime wedges. Keep toppings chilled until assembly.

Fill shells

Place each warm puffed corn shell on a plate. Spoon about 4 ounces (roughly 1/2 cup) of the hot ground beef filling or shredded chicken into each shell (for two-taco portion: distribute filling across two shells). Add shredded lettuce (about 3/8 cup per taco), diced tomato (about 2 tablespoons per taco), and 1/4 cup shredded cheddar cheese split between tacos. If using, sprinkle a little queso fresco on top and squeeze a lime wedge over each taco.

Serve immediately with 1/2 cup Mexican rice and 1/4–1/2 cup warm refried beans per two tacos. Puff shells are crispest right after frying; if needed, reheat shells in a 300°F (150°C) oven 3–4 minutes to refresh before filling.