Puffy Taco
Ingredients: Hot oil, Onions, Garlic, Cumin, Ground coriander · 45 min cook time · 700kcal · ~₩14,600
Ingredients
2큰술 Hot oil, 0.5개 Onions, 2쪽 Garlic, 1작은술 Cumin, 1작은술 Ground coriander, 0.5작은술 Oregano, 300g Ground beef, 1작은술 Salt, 0.5작은술 Pepper, 100ml Beef stock, 1개 Tomato, 1작은술 Chili powder, 200g Masa dough
Instructions
1. Heat hot oil in a pan and add chopped onions. Cook until sweating and fragrant.
2. Add minced garlic to the pan with the onions and cook until fragrant.
3. Add cumin, ground coriander, and oregano to the pan and toast briefly with the onions and garlic.
4. Add ground beef to the pan. Season aggressively with salt and pepper from up high to ensure even distribution. Use a potato masher to break up the beef into fine pieces.
5. Deglaze the pan by adding beef stock (or water/chicken stock) to pick up all the flavorful bits from the bottom.
6. Add chopped tomato and chili powder to the beef mixture. Let it cook down to reduce and intensify flavors.
7. Prepare the masa dough for the taco shells. Place a golf ball-sized portion between two pieces of plastic wrap (or a grocery bag) and press gently with a tortilla press or two pans until thin but still thick enough to puff.
8. Heat a deep fryer to 350°F (175°C). If you don't have a fryer, use a high-sided pot with a thermometer.
9. Carefully drop a pressed masa tortilla into the hot oil. As it fries and puffs, use a spatula to gently fold and hold it in a taco shape.
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