Cowboy chef Sean Koehler visited a San Antonio staple-- Ray’s Drive Inn.
Ray’s is the birthplace of the puffy taco. This became the inspiration for Sean’s dish this week!
INGREDIENTS
Picadillo
- 2 lb 80/20 ground beef
- 1 white onion, finely diced
- 1-2 serrano peppers, seeded, deveined, minced
- 3 garlic cloves, minced
- 3 roma tomatoes, grated
- 2 tsp salt (adjust to taste)
- 2 tsp cracked black pepper
- 1 tsp granulated garlic
- ½ cup beef broth or water
- ½ cup small-diced potato (optional)
- ½ cup small-diced carrot (optional)
Puffy Taco Shells
- 2 cups masa harina
- 2 cups warm water
- Oil for frying (350–375°F)
Garnish
- Shredded lettuce
- Diced tomato
- Shredded American cheese
METHOD
Picadillo
Heat a large skillet over medium heat with a small amount of oil. Add onion, serrano peppers, and garlic. Cook 3–4 minutes until softened. Add ground beef. Let sit briefly to develop color, then break into medium chunks. Cook until browned. Drain excess fat if needed.
Stir in grated tomatoes, salt, pepper, and granulated garlic. Cook uncovered 5–7 minutes until tomatoes are reduced and no longer raw. Add diced potatoes and carrots (if using) along with ½ cup beef broth or water. Stir to combine.
Partially cover and simmer 10–15 minutes, stirring occasionally, until potatoes and carrots are fork tender. Remove lid and cook a few more minutes to reduce liquid until mixture is moist but not wet. Adjust seasoning to taste.
Puffy Taco Shells
In a bowl, mix masa harina and warm water (1:1 ratio). Knead until smooth and soft. Let rest 10 minutes.
Divide dough into golf ball-sized portions and press the tortillas in a tortilla press. Leave them slightly thicker than a normal corn tortilla. Keep covered to prevent drying.
Heat oil to 350–375°F. Place a tortilla into the hot oil. Immediately begin basting hot oil over the top until the surface starts to set. Using a spatula, gently press the center to form a taco shape.
Apply slight pressure to submerge the tortilla under the oil and continue frying until puffed and lightly crisp. Do not flip.
Remove from oil and drain.
