Giant Double Decker Taco
- Level: Intermediate
- Yield: 2 servings
- Total: 1 hr 20 min
- Active: 1 hr
Ingredients
2 cups vegetable oil
4 large flour tortillas
3/4 cup grated Mexican blend cheese
Ground Beef Taco Meat, recipe follows
1/2 head iceberg lettuce, shaved
1/2 cup sour cream or Mexican crema, stirred slightly to loosen
2 Roma tomatoes, diced
Sliced pickled jalapeños, for garnish
Fresh cilantro leaves, for garnish
Ground Beef Taco Meat:
1 pound ground chuck or sirloin—the leaner the better
5 ounces Mexican chorizo, removed from casing
1 small yellow onion, minced
1 tablespoon chipotle powder
1 tablespoon ground cumin
2 cloves garlic, grated on a rasp
1/2 cup tomato puree
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a deep-fry thermometer- Fit a sheet pan with a wire rack.
- Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
- 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.
- Preheat the broiler.
- 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.
- 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.
- Serve with your favorite taco bib.
Ground Beef Taco Meat:
- 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.)
- 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.