Beef Picadillo Puffy Tacos

Ingredients for Beef Picadillo Puffy Tacos

• 2 tablespoons vegetable oil, plus more for frying (about 650g )

• 1/2 small onion, chopped

• 1 small Yukon Gold potato, peeled, chopped

• 1 small carrot, peeled, chopped

• 1 small poblano chilli, chopped

• 2 garlic cloves, thinly sliced

• Kosher salt

• 900g beef mince chuck (20% fat)

• 300g fresh salsa

• 8 corn tortillas

• Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, coriander, and lime wedges (for serving)

• A deep-fry thermometer

Heat 2 tablespoons oil in a large pot over medium-high and cook onion, potato, carrot, chilli, and garlic, stirring occasionally, until onion is golden and soft, 8–10 minutes. Season with salt, add chilli powder, and cook, stirring, until chilli is fragrant, about 1 minute. Add beef mince and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12–15 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15–20 minutes. Season beef picadillo with salt.

Meanwhile, pour oil into a medium heavy pot to come 3" up the sides; fit with thermometer. Heat over high until thermometer registers 375°. 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 over and push the top edge of a metal spatula (a fish spatula works best) into the centre of the tortilla, bending it into a taco shape, and press it below the oil’s surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.

Spoon beef picadillo into shells and top with lettuce, tomatoes, cheese, and coriander. Serve with lime wedges.

Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.