I don’t know which is more tragic: finishing a perfect taco or the last sip of a margarita.
Both are equally sad, which is why this night I went with a beer and an overload of tacos—for myself.
In true high-maintenance millennial fashion, December dinner can feel like a slog: everything tastes like brie with cranberries, a slice of salami, and a sugar cookie. That gets old fast.
I like a few evenings where we eat what Eddie calls “regular” food—not party platters—and still have something fun and different on the table. These puffy tacos fit that bill. They’re bold in flavor, easier than they seem, and absolutely deserving of a margarita. Or a beer. Or both.
Pause for a minute—remember Saved by the Bell time-out and Zack Morris’s giant phone? If only real life had a pause button. Anyway: look at those fluffy, puffy tortillas. They’re clouds for melted cheese and seasoned beef—taco pillows, basically.
This meal is indulgent and comforting enough to serve to friends—or to enjoy solo. It’s a playful take on a classic. Who wouldn’t want a new taco variation?
Puffy tacos are simply corn tortillas fried briefly until they puff and hold a shell-like shape. The texture is incredible—light, crisp and a little pillowy. Authentic puffy tacos are often made with fresh masa, folded and fried on the spot, but that can be intimidating. I found that certain store-bought corn tortillas made with masa work beautifully, which makes this recipe much more accessible. I used yellow corn tortillas from La Tortilla Factory and they puffed perfectly.
For the filling, I went with a classic seasoned ground beef—my reliable go-to that I use in tacos, nachos, salads and enchiladas. It’s quick, freezes well and tastes like comfort.
Extras I make: a quick pico made from chopped tomatoes, diced red onion, torn cilantro, lime juice and salt. It brightens everything and keeps in the fridge for a couple of days. I also shred Monterey Jack cheese finely. That’s all you need: beef, pico, cheese. Stuff the puffy tortilla, top with cheese and pico, squeeze lime, and enjoy. Beer optional but recommended.
Beef Puffy Tacos
4 appropriately, 2 obnoxiously
45 mins
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Ingredients
- 8 yellow corn tortillas
- vegetable oil for frying (enough to reach about 3 inches deep in the pot)
- 2 tablespoons olive oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1/3 cup low-sodium beef stock
- 6 ounces Monterey Jack cheese, freshly grated
- lime wedges for spritzing
Quick Pico
- 1/2 red onion, diced
- 1/2 cup cherry tomatoes, chopped
- 3 tablespoons chopped fresh cilantro
- juice of 1 lime
- a pinch of salt and pepper
Instructions
- Heat a large pot over medium heat and add enough vegetable oil to come up about 2 to 3 inches. Heat until hot—test with a small piece of tortilla; when it sizzles immediately the oil is ready. Don’t use high heat to avoid burning. To make puffy tortillas, use tongs to lower a tortilla into the oil, press into the center to create a fold, and hold for 20–30 seconds until it puffs. Remove and drain on paper towels. Repeat.
- While the oil heats, warm a large skillet over medium. Add olive oil, then onions and garlic; cook until translucent, about 2 minutes. Add beef and break it up, cooking until browned, about 6–8 minutes. In a small bowl, mix chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Stir the spices into the beef, then add the beef stock and combine. Reduce heat to low and keep warm while you finish frying tortillas. If the mixture becomes too loose, sprinkle in a bit of flour or cornstarch and stir until thickened.
- Assemble the tacos by stuffing beef into a puffy tortilla, topping with grated Monterey Jack and spoonfuls of pico. Finish with a squeeze of lime and serve immediately.
Quick Pico
- Combine the red onion, tomatoes, cilantro, lime juice and a pinch of salt and pepper in a bowl. Mix and refrigerate in a sealed container for up to a couple of days.
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I would gladly eat this entire plate and be perfectly content.