Empty My Fridge
Gordon Ramsay’s Taco Tuesday Challenge: Richard Blais’s "Next Level" Tacos
Ingredients
- San Antonio Puffy Tacos
- Canola oil2 tbsp
- Onion · peeled finely chopped, diced2
- Garlic · crushed2 cloves
- Ground beef1 ½ lb
- Mexican chile powder2 tsp
- Mexican oregano2 tsp
- Cumin · ground2 tsp
- Coriander seed · ground1 tsp
- Beef stock1 cup
- Tomato · chopped, diced15 oz + 2
- Masa dough · divided into 1 ½ oz balls1 ½ lb
- Salt
- Avocado · diced1
- Cheddar cheese · shredded1 cup
- Sour cream
- Cilantro
- Lime
Instructions
- Heat the canola oil in a large pan. Fry the onion and garlic for 5 minutes until soft. Turn up the heat, add the ground beef and fry until browned and crisp.
- Add the chile powder, oregano, cumin and coriander and fry for 1 minute. Pour in the beef stock and tomatoes.
- Bring to a simmer and cook for 15-20 minutes until most of the liquid has evaporated. Season to taste.
- Heat the frying oil to 350°F. Press the masa balls into 12 thin rounds with a tortilla press.
- Working 2-3 at a time, fry for about 10 seconds until they puff and begin to float. Press the middle down with a metal spatula to form a shell, holding until the shape sets.
- Fry a further 10 seconds until crisp, then drain and season with a pinch of salt. Repeat with the remaining masa.
- Top the shells with the beef and serve with diced avocado, white onion, tomato, cheddar, sour cream, cilantro and lime wedges.
Summarized from Gordon Ramsay's video. Watch it for the details.
More recipes with
GarlicOnionCheeseTomatoLimeGround beefSour creamCheddar cheese
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