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TACOS - Puffy Tacos
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| MICHAEL SYMON Puffy Tacos The Chew ingredients PUFFY TACOS | |
| Kosher Salt | |
| Freshly Ground Black Pepper | |
| Olive Oil | |
| 8 ounces | Sour Cream |
| 1 1/2 tablespoons | Pureed Chipotles in Adobo |
| 1 | Bell Pepper, cut in to 4 pieces |
| 2 Jalapenos cut in half lengthwise, seeds and stems removed | |
| 1 small | Red Onion, ends removed and halved then separated in to layers |
| 2 large | Limes, halved |
| 2 cups | seeded, then small diced Tomato |
| 1/4 cup | chopped Cilantro |
| Garnish | |
| 1 | Avocado |
| 1 cup | thinly sliced Radish |
| 1 cup | thinly sliced Cucumber |
| Homemade Tortillas | |
| 1 1/2 cups | Masa Harina |
| 1/2 teaspoon | Salt |
| 1 tablespoon | Unsalted Butter, melted |
| 1 cup | Warm Water |
Peanut or Veg/Canola oil for frying
step-by-step directions
Up to a day ahead of time, make the Smoky Chipotle Sour Cream. In a medium sized mixing bowl combine the Sour Cream, Chipotles in Adobo, Freshly Cracked Black Pepper and 1/4 teaspoon Salt. Mix to thoroughly combine then refrigerate until ready to use. The flavors will continue to enhance the longer it sits.
Preheat your grill or grill pan to medium-high heat. In the meantime, lay out the Bell Pepper, Jalapenos, Red Onion and Limes (cut side up) on a sheet tray. Drizzle them with Olive Oil. When your grill is hot, add everything to the grill, trying to keep it separate. Grill without moving for 5 minutes. After 5 minutes, remove the limes from the grill to a small platter or dish then flip everything else. Cook for another 3 minutes or so until the Vegetables are nicely charred but not completely soft. Remove to a sheet tray to cool.
Grilled Tomato Salsa: In a mixing bowl, add your diced Tomatoes. When the Vegetables have cooled, cut the Red Onion (almost 3/4 cup) and Jalapenos (1/4 cup) into a fine small dice and add them to the Tomatoes along with the Cilantro and the juice of 1 grilled Lime. Season with Cracked Black Pepper and 1/2 teaspoon Salt. Gently mix to combine then refrigerate until ready to use. The flavors will continue to enhance the longer it sits.
Slice the Grilled Bell Pepper in to 1/4”julienne and set aside with the reserved Grilled Lime, shaved Radish, Cucumber, and sliced Avocado.
Make the Tortillas: In a heavy bottomed pot or Dutch oven, heat your Oil to 375°F.
In the meantime, make the Tortillas. In a mixing bowl combine the Masa Harina, Salt, melted Butter and Warm Water. Stir to thoroughly combine. Pinch off golf ball sized pieces and roll in to a ball. Repeat process with remaining Tortilla dough. (Keep Tortillas tightly covered to prevent drying out.) Next place each ball in to a plastic covered Tortilla press, flattening in to a thin Tortilla. If you don’t have a press, use a rolling pin or flatten with the bottom of a heavy sauce pot or pan. The Tortillas should be about 6” in diameter and pressed as thin as possible.
Drop the Tortillas into the frying oil one at a time, frying for about 20 seconds. Flip and press the center of the taco with a spatula, holding it and frying for another 20-30 seconds. Remove to a paper towel lined tray, immediately sprinkle with salt and repeat this process.
Build the Tacos: Put together a taco by spreading some of the Smoky Chipotle Sour Cream on to the shell followed by some Grilled Bell Pepper, 2-3 slices of Cucumber, some Radish slices, a slice of Avocado and some Grilled Tomato Salsa over the top. Add an extra squeeze of Grilled Lime and enjoy!
Helpful Tips:
1. You can add beans, spicy chicken, ect…
2. This tortilla dough is made out of butter opposed to lard
3. Once the dough starts to puff push down and fold over to make it the shape of a taco.
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