How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Beef Puffy Tacos?

You need 19 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 pound Ground Sirloin, 1 Medium Onion, Chopped, 2 cloves Garlic, Minced, and more.

Is Beef Puffy Tacos suitable as soups & stews?

Yes, Beef Puffy Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Beef Puffy Tacos?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Puffy Tacos Recipe

Name: Beef Puffy Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 pound Ground Sirloin; 1 Medium Onion, Chopped; 2 cloves Garlic, Minced; 1 Jalapeno, Stemmed, Seeded, And Minced; 1- 1/2 Tablespoon Chili Powder; 1 Tablespoon Ground Cumin; 1 teaspoon Ground Coriander; 1 teaspoon Oregano, Preferably Mexican; Kosher Salt And Black Pepper To Taste; 1/2 cups Beer, Preferably Mexican; 1/2 cups Tomato Salsa, Homemade Or Store-bought; 8 Small Corn Tortillas; Canola Or Vegetable Oil For Frying; Shredded Yellow Cheddar; Shredded Iceberg Lettuce; 1 Plum Tomato, Seeded And Chopped; Sour Cream; Pickled Jalapeno Slices

1

Make the taco filling first.

2

Preheat a large skillet over medium-high heat.

3

Add a drizzle of olive oil, then add the beef.

4

Crumble the beef with a wooden spoon or potato masher and cook until no traces of pink remain.

5

Next, add the onion, garlic, and jalapeno.

6

Stir until the veggies have softened, about 5 minutes.

7

Now add the spices and stir to make sure the meat and veggies are coated.

8

Deglaze the pan by stirring in the beer, and continue to heat and stir until its almost evaporated.

9

Now stir in the salsa, reduce the heat to medium-low and let it simmer until the texture is to your liking.

10

I like mine to be pretty thick and saucy.

11

While its expected to have some juices running down your arm while eating a taco, you dont want that to get out of hand and ruin your dining experience.

12

Turn the heat all the way to low and let the flavors marry while you prepare the tortilla shells.

13

Stir occasionally.

14

Fill your deep fat fryer with oil and heat according to manufacturers instructions.

15

Test the oil with a tiny piece of tortilla youve broken off.

16

If it immediately bubbles and rises to the surface, the oil is ready.

17

If it immediately browns, your oil is too hot.

18

If it doesnt respond to the oil, your oil is too cold and you need to heat it a bit longer.

19

Place a tortilla into the hot oil.

20

Take a flat wooden spatula, place it directly in the center of the tortilla and press down so the sides of the tortilla curl around the sides of the spatula.

21

Hold it there for about 30 seconds.

22

Release the spatula and let the tortilla continue to fry, flipping it once.

23

The total frying time will be around 2-3 minutes per tortilla, but if yours is browning sooner, by all means take it out.

24

Remove the fried tortilla from the oil and set it on a paper towel-lined plate to drain.

25

Continue to fry them in batches until all tortillas are fried.

26

Salt them lightly after each comes out of the oil.

27

To assemble: Take a taco shell, fill with the beef, then garnish as you please.

28

Serve immediately.

Beef Puffy Tacos

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