Puffy Beef Tacos (SA Style)
Crispy, pillowy fried flour tortillas stuffed with seasoned ground beef, topped with lettuce, cheese, and pico. A San Antonio classic that's faster than delivery.
- Total time
- 20 min
- Servings
- 4
- Calories
- 620
- Protein
- 28g
Ingredients
- 1 lb ground beef
- 8 count flour tortillas (6-inch)
- 1 cup shredded cheddar cheese
- 2 cups shredded iceberg lettuce
- ¾ cup pico de gallo (fresh salsa)
- 1 quart neutral oil for frying
- 2 tsp cumin, 1 tsp chili powder, to taste cumin, chili powder, salt, pepper
Instructions
- 1
Brown ground beef in a large skillet over medium-high, breaking apart with a spoon, until no pink remains, ~6 minutes.
- 2
Stir in cumin, chili powder, salt, and pepper. Remove from heat.
- 3
Heat oil in a deep skillet or pot to 350°F (a tortilla should sizzle and puff immediately, ~90 seconds).
- 4
Fry one tortilla until it puffs and turns light golden, ~30 seconds per side. Drain on paper towels.
- 5
Repeat with remaining tortillas. Once cool enough to handle, slit the puffy pocket and fill with beef, cheese, lettuce, and pico.
- 6
Serve immediately while tacos are still warm and crispy.
Tools you’ll need
- large skillet (12-inch)
- deep skillet or pot (3-quart minimum)
- thermometer or wooden stick for oil temp check
- slotted spoon
- paper towels
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