It's Taco Tuesday, but not as you understand it. When Gordon Ramsay provides a challenge, you do not simply make a taco– you transform it! In this episode of Next Level Kitchen area, Richard steps up to prove that even a street-food classic can arrive Floor (even if he's cooking on the bottom!).

Enjoy as Richard masters the art of the Ultimate Puffy #Taco. This isn't your typical shell; it's a delicate, airy, and shatteringly crisp masterpiece that needs perfect temperature level control and a "mad researcher" touch. Packed with strong, lively fillings and topped with a signature Blais twist, this is the taco you've been waiting on.

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* Recipe *.
San Antonio Puffy Tacos.

Makes 4 servings.

Components:.

For the beef:.
2 tablespoons canola oil.
1 onion, peeled and carefully sliced.
2 cloves garlic, crushed.
1 1/2 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 1/2 pounds masa dough, divided into 1 1/2 oz balls (12 balls total).
Canola oil or grease 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.

Approach:.

For the beef:.
– Heat the canola oil in a big pan, include the onion and garlic and fry for 5 minutes till softened. Increase the heat, include the hamburger, and fry up until browned and crisp. Add the spices, fry for a minute, then gather the beef stock and tomatoes.

– Bring to a simmer and cook for 15-20 minutes up until most of the liquid has actually vaporized. Season to taste.

For the tacos:.
– Heat the oil for deep frying to 350F. Use a tortilla press to push the masa dough balls into 12 thin rounds.

– Operating 2-3 tortillas at a time, drop them into the hot oil and cook for around 10 seconds till they puff up and start to drift. Utilizing a metal spatula., carefully push the middle of the tortillas down to develop a shell shape, keeping in location until the shape holds. Prepare for an additional 10 seconds till crisp, then drain and season with a pinch of salt. Repeat with the remaining masa.

To put together:.
– 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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