Bar Amá’s Puffy Tacos

Updated at: Thu, 17 Aug 2023 04:03:09 GMT

Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Add the onion and garlic and cook until fragrant, 1 minute. Add the jalapeño and cook, stirring occasionally, until the onion begins to brown, 2–3 minutes.

Step 2

Add the diced potatoes and stir to combine. Add the ground beef, breaking it up with a wooden spoon. Lower the heat to medium, add the tomato and salt, and cook, stirring and breaking up the beef, until the beef is browned and the potatoes are cooked through, about 10 minutes.

Step 3

Stir in the smoked paprika and spice mix until fully incorporated. Add the green onions and cilantro and remove from the heat. Use immediately or store in a covered container in the refrigerator for up to 2 days, or in the freezer for up to 1 month. (Thaw and reheat in a skillet over medium heat before serving.)

Step 4

Line a rimmed baking sheet with paper towels.

Step 5

Pour enough oil into a deep, heavy-bottom pot to come halfway up the sides. Heat the oil over medium-high heat to 375°F (190°C).

Step 6

Roll the masa into 1.4 ounce (40 gram) balls. Transfer to a plate and cover with a clean kitchen towel to keep them from getting dry. Working one at a time, put a ball of masa between two pieces of plastic and place in a tortilla press. Press the dough into a 5-inch (12 centimeter) circle about 1/16 -inch (2 millimeters) thick. As you press each round, transfer immediately to the hot oil. You have to work quickly because the masa is fragile.

Step 7

Carefully lower the tortilla into the hot oil. It will sink a bit then start to float. Use a skimmer to press it down into the oil for a second, then baste the top with oil until it starts to puff with large bubbles, 10–15 seconds. Flip the tortilla. Use the side edge of your skimmer to lightly press an indentation down the center, roughly forming the shape of a tortilla shell, tapping the center a few times and pressing the tortilla into the oil until entirely puffed and pale golden, 20–30 seconds. Transfer to the prepared baking sheet. Repeat with the remaining rounds of dough; this is a press-fry-press-fry production.

Step 8

Let the puffed tortillas cool for a minute or two, and then fill each with Tía Mona’s picadillo (or protein or vegetable of your choice), a few slices of avocado, a pinch each of lettuce and cheese, a little chopped tomato, and onion. Serve immediately with your favorite hot sauce.

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