It’s Taco Tuesday, but not as you know it. When Gordon Ramsay issues a challenge, you don’t just make a taco—you reinvent it! In this episode of Next Level Kitchen, Richard steps up to prove that even a street-food classic can reach the Top Floor (even if he’s cooking on the bottom!).
Watch as Richard masters the art of the Ultimate Puffy #Taco. This isn’t your average shell; it’s a delicate, airy, and shatteringly crisp masterpiece that requires perfect temperature control and a “mad scientist” touch. Stuffed with bold, vibrant fillings and topped with a signature Blais twist, this is the taco you’ve been waiting for.
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*Recipe*
San Antonio Puffy Tacos
Makes 4 servings
Ingredients:
For the beef:
2 tablespoons canola oil
1 onion, peeled and finely chopped
2 cloves garlic, crushed
1 ½ pounds ground beef
2 teaspoons Mexican chile powder
2 teaspoons Mexican oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup beef stock
15oz can chopped tomatoes
For the tacos:
1 ½ pounds masa dough, divided into 1 ½ oz balls (12 balls total)
Canola oil or vegetable oil for deep frying
Salt
To serve:
1 avocado, diced
1 white onion, diced
2 tomatoes, deseeded and diced
1 cup shredded sharp cheddar
Sour cream
Cilantro
Lime wedges
Method:
For the beef:
• Heat the canola oil in a large pan, add the onion and garlic and fry for 5 minutes until softened. Increase the heat, add the ground beef, and fry until browned and crisp. Add the spices, fry for a minute, then 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.
For the tacos:
• Heat the oil for deep frying to 350F. Use a tortilla press to press the masa dough balls into 12 thin rounds.
• Working 2-3 tortillas at a time, drop them into the hot oil and cook for around 10 seconds until they puff up and begin to float. Using a metal spatula., carefully press the middle of the tortillas down to create a shell shape, holding in place until the shape holds. Cook for a further 10 seconds until crisp, then drain and season with a pinch of salt. Repeat with the remaining masa.
To assemble:
• Top the tacos with the beef and garnish with diced avocado, onion, tomato, cheese, sour cream and cilantro. Serve with lime wedges.
Prep list:
• 1 x batch cooked beef
• 1 x masa dough, rolled into weighed balls
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