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TO MAKE THE BISON CHILI: Heat the oil in a large skillet or Dutch oven set over medium heat.
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Saute the onion until soft and translucent, about 3 minutes.
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Stir in the garlic and cook for about 1 minute more.
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Add the bison, along with the poblano and jalapeno chiles, cumin, coriander, ground chiles, chili powder, the 1 teaspoon salt, and black pepper and cook until the meat is lightly browned, 10 to 15 minutes.
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Add the crushed tomatoes, beer, and tequila, bring to a simmer still over medium heat, and simmer uncovered for 25 to 30 minutes.
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Meanwhile, in a small heavy-bottomed skillet set over medium heat, stir together the fish fry seasoning or corn flour and butter and cook, stirring constantly, for about 5 minutes.
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Stir the butter mixture into the chili and cook for about 5 minutes, until it thickens slightly.
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Keep warm until ready to serve.
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TO MAKE THE PUFFY TACOS: Combine the masa mix, the 1 1/2 teaspoons salt, and the 2 1/4 cups warm water in a large bowl; mix with your hands until a smooth dough forms.
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Roll hunks of dough into balls about the size of ping-pong balls.
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If using a tortilla press, first line it with plasticslit both sides (but not the bottom) of a quart-size plastic sandwich bag to create a large rectangle.
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Cover the bottom of the tortilla press with half of the plastic rectangle (seam toward the hinge of the press) and set a dough ball on top.
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Fold the other half of the rectangle over the dough and close the press with firm pressure.
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(The tortilla should be about 1/8 inch thick.)
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If you dont have a tortilla press, cut a plastic bag as above, lay a dough ball on one side of the cut plastic bag, cover it with the other, and use a heavy skillet to press out tortillas.
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Heat 2 inches of oil in a large, deep skillet or saucepan until it reaches 350F on a deep-fat thermometer.
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Using kitchen tongs, set tortillas, 1 at a time, in the hot oil.
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Use a long-handled spatula to ladle hot oil over the top of the tortilla as it puffs up.
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(It should take about 10 seconds.)
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Once the tortilla has puffed, flip it over.
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With tongs, push it to the side of the pan and wedge it gently in place.
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At the same time, using the edge of a spatula to press lightly in the tortillas center, make an indentation that will allow you to fold it into a taco shape.
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With tongs, remove the fried tortilla and set it on paper towels to drain and cool slightly.
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Repeat with the remaining tortillas.
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(If shaping the tortillas into tacos seems like too much hullabaloo, just leave them flat, cover them with toppings, and eat them that way.)
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TO ASSEMBLE AND SERVE THE PUFFY TACOS: As soon as the folded tacos are cool enough to handle, fill with a spoonful of bison chili and top with shredded lettuce, chopped tomatoes, guacamole, sour cream, and shredded cheese.
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Eat immediately with both hands.
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Forks and knives work, too, but its not nearly as much fun or as messy.
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No matter what, make sure youve got plenty of napkins on hand.
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Puffy tacos are not just for meat eaters.
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Cook up a batch of refried black beans, without the bacon, of course (page 161), for vegetarians and fill the tacos with the bean mixture, topping with desired garnishes.
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Others can eat the beans as a side.
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Other side dish possibilities include Rosas Mexican Rice (page 161).
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The chili can be made up to 2 days in advance and refrigerated, or frozen for up to 3 weeks.
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The masa dough can be made 24 hours in advance, rolled into balls, wrapped, and refrigerated.
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Shaping and frying the tortillas is best done at the last minute: when puffy tacos are stone cold and old, you probably wont want to eat them.
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Keep an eye on the oils temperature as you fry the tortillas.
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If it gets too hot theyll burn and likely splatter enough to burn you, too.
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If the oil gets too cool, it produces soggy, greasy tacos.
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Periodically check the temperature with a deep-fat thermometer and adjust the heat as needed.
