Jeff Mauro makes his Giant Double Decker Taco, as seen on Food Network's The Kitchen
Recipe courtesy of Jeff Mauro

Giant Double Decker Taco

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 1 hr
  • Yield: 2 servings


Ground Beef Taco Meat:


Special equipment:
a deep-fry thermometer
  1. Fit a sheet pan with a wire rack.
  2. Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
  3. Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
  4. Preheat the broiler.
  5. Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn’t toasted. While still hot, “stick” the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
  6. Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
  7. Serve with your favorite taco bib.

Ground Beef Taco Meat:

Yield: 3 to 3 1/2 cups
  1. Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
  2. Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty “tight” and dehydrated, not soupy or loose! Season to taste with salt and pepper.