Puffy Tacos Recipe

Heat oil and prepare tortillas

Pour 3 cups of vegetable oil into a medium, heavy-bottomed pot to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla bubbles immediately and browns after about 30–40 seconds. While oil heats, stack tortillas and cover with a slightly damp towel to keep them pliable.

Fry tortillas to puff

Using tongs, carefully lower one tortilla into the hot oil. Hold it lightly with tongs and press gently in the center with a slotted spoon for 5–8 seconds to encourage puffing. The tortilla should blister and form a puffy shell; flip and fry the other side for about 20–30 seconds total until golden and puffed. Remove to a wire rack set over a sheet pan or paper towels to drain. Lightly season with 1/4–1/2 tsp salt while hot. Repeat for remaining tortillas (makes 3 shells). Keep oil at 325–350°F; adjust heat so shells brown but don’t burn.

Warm and adjust refried beans

In a small saucepan over low heat, warm 1 cup of refried beans with 1 tsp oil or lard and 2 Tbsp water or bean liquid. Stir until smooth and spreadable, 3–4 minutes. Taste and add 1/4 tsp salt if needed. Transfer to a bowl and keep warm.

Heat the birria

Warm shredded birria in a small saucepan or skillet over medium heat with 2–4 Tbsp reserved consommé until heated through, 3–5 minutes. Keep the meat moist but not soupy; there should be a little jus for flavor. Keep consommé warm separately if serving as a dipping broth.

Quick-pickle the onion

Combine 3 Tbsp white vinegar, 3 Tbsp water, 1 tsp sugar, and 1/4 tsp salt in a small bowl or jar. Stir until sugar and salt dissolve. Add 1/2 cup thinly sliced red onion and press down so slices are submerged. Let sit at room temperature for at least 15 minutes (30 minutes preferred) to soften and pick up tang. Drain before assembling.

Prepare vegetables

Wash and shred lettuce, seed and dice tomato, and crumble queso fresco. Keep chilled until assembly.

Fill the puffy shells

Open each warm puffy tortilla shell gently. Spread about 1/3 cup of warm refried beans into the base of each shell, smoothing to cover. Add 1/2 cup shredded birria beef per three tacos (about 1/6 cup per taco) — for three tacos distribute roughly 1/2 cup each if using larger portions: adjust to preference. Top with a sprinkle of shredded lettuce (about 1/3 cup total divided), diced tomato (about 2 Tbsp per taco), and 2 Tbsp crumbled queso fresco per taco. Add a spoonful (about 1 Tbsp) of drained pickled red onion to each taco. If desired, lightly drizzle hot sauce or spoon a tablespoon of warm consomé into a small cup for dipping.

Serve

Arrange three puffy tacos on a plate with lime wedges. Serve immediately so shells stay crisp and puffy. Encourage diners to squeeze lime over tacos and dip in birria consommé if desired.