Best Pork And Pomegranate Puffy Tacos Recipes

PUFFY TACOS

Steps:

• For the taco shells: In a large, heavy-bottomed pot over medium-high heat, heat 3 inches oil to 375 degrees F or preheat your fryer to 375 degrees F. Line a baking sheet with a wire rack.
• Mix the masa harina and 1 teaspoon salt together in medium bowl. Add the warm water and combine until it comes together, about 30 seconds. Cover the dough and let rest for 8 to 10 minutes.
• Divide the dough into 8 equal portions and roll each into a smooth ball. Keep covered and work quickly.
• Cut two 8-inch squares of parchment and line a tortilla press. Add a dough ball, then top with the other piece of parchment and press into disc, 5- to 6-inches in diameter.
• Carefully remove the tortilla and place in the hot oil. Fry the tortilla until it begins to puff, 25 to 30 seconds, then flip the tortilla, cooking another 25 to 30 seconds. Press down in the center of the tortilla with a metal spatula to form a taco shell, submerging the tortilla completely. Fry until golden brown and the taco shell holds its shape, another 30 to 45 seconds.
• Let drain on a wire rack lined baking sheet, then season with salt and reserve. Repeat with the remaining dough.
• For the filling: Heat a 12-inch cast-iron pan over medium heat. Add the ground beef and cook, stirring to break up; sprinkle with salt and pepper and cook the ground beef fully, 2 to 3 minutes. Add the garlic and onion, stirring to prevent burning. Meanwhile, combine the cumin, chili powder, Mexican oregano and cayenne in a bowl, stirring to combine. Once the garlic and onion begin to turn translucent, about 1 minute, add the seasoning mixture and stir to combine. Add the crushed tomatoes to the same bowl and stir to combine, collecting any remaining spices, then add to the pan. Stir together until the beef is coated and allow to simmer until thickened, 8 to 10 minutes.
• Equally divide the taco meat into the puffy taco shells. Add equal amounts lettuce, sour cream and pico de gallo to each taco. Grate Cheddar over each taco with a rasp grater. Serve with lime wedges.

PUFFY TACOS

Steps:

• Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato.
• Caution; Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.

PUFFY TACOS WITH PICADILLO FILLING

Steps:

• Heat 1 tablespoon of the oil in a large skillet over high heat. Add half the beef and cook, breaking it up with a spoon, until browned on all sides but not completely cooked through, 4 to 6 minutes. Transfer to a medium bowl, leaving as much fat in the skillet as possible. Repeat with the remaining beef.
• Reduce the heat to medium and add the garlic, carrots, jalapeno, onions, poblano, potato, 4 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring, until the vegetables are tender but not browned, 10 to 12 minutes. Clear a space in the pan and add the tomato paste, chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Stir to bring the whole mixture together, then add the stock and reserved beef along with any accumulated juices to the skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the bottom, until the liquid has evaporated, about 20 minutes. If necessary, season with salt and pepper.
• While the picadillo is cooking, pour oil into a large Dutch oven or heavy-bottomed pot to come 3 inches up the sides and fit with a deep-fry thermometer. Heat over high heat until the thermometer registers 375 degrees F.
• Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate-or "puff"-the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn it over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil's surface. Hold it in place and cook until golden brown and crisp, about 1 minute. Invert the taco shell onto paper towels to drain. Repeat with the remaining tortillas.
• Spoon the beef picadillo into the puffy taco shells. Top with lettuce, salsa, cheese, cilantro and onion. Serve with lime wedges.

POBLANO AND GROUND PORK TACOS

Steps:

• Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
• Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
• Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
• Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.