Name: Rick Martinez's Puffy Tacos
Prep time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: Vegetable oil, for frying; 8 tortillas de maíz; 2 c. desired taco fillings; Shredded iceberg lettuce; Chopped tomatoes; Grated sharp cheddar cheese; Pico de gallo or salsa; Chopped fresh cilantro; Lime wedges, for squeezing; A deep-fry thermometer

Step 1Line a baking sheet with paper towels and have near the stove. Pour 3" oil into a large heavy saucepan and fit with a deep-fry thermometer, if using. Heat over high until the thermometer registers 375°F or until the edge of a tortilla dipped into the oil bubbles vigorously.

Step 2Use tongs to hold one tortilla at a time perpendicular to the oil near the edge of the pot, then carefully drop it into the oil so that the tortilla slides all the way to the bottom like a diver in a pool (this method will fry and seal both sides of the tortilla, allowing steam to inflate—or “puff”—the tortilla like a balloon).

Step 3After a few seconds, the puffy tortilla will float to the surface. Use tongs to turn it over and with a metal spatula (like a fish spatula) in the other hand, push the top edge into the center of the tortilla, so that it folds into a taco shell shape, then continue to push it below the oil’s surface. Hold in place and cook until the indentation is set and the shell is golden brown and crisp, about 1 minute. Invert the taco shell onto the paper towels to drain. Repeat with the remaining tortillas.

Step 4Spoon the filling into the shells and top with lettuce, tomatoes, cheddar, pico de gallo, salsa, and chopped cilantro. Serve with lime wedges for squeezing.

Rick Martinez's Puffy Tacos

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