Grammy's Kitchen · Ground Beef Tacos · San Antonio-Style Puffy Tacos With Ground Be
One of 137 ground beef tacos recipes we measured
from www.seriouseats.com
It ranks #1 of 137 for sauce body among the ground beef tacos recipes we compared. 2 cooks on www.seriouseats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.
| this recipe | typical | |
|---|---|---|
| liquid | 22% | 0% |
| fat | 3% | 1% |
| aromatics | 30% | 8% |
| salt | 0% | 0% |
| thickener | 42% | 0% |
| vegetables and beans | 116% | 17% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound fresh masa for tortillas or 1 1/2 cups of masa harina mixed with 1 cup warm water and left to rest, covered, for 15 minutes (see note) |
| Peanut or canola oil, for frying | |
| Kosher salt | |
| 27 g | 2 tablespoons canola or vegetable oil |
| 160 g | 1 cup finely chopped white onion (about 1 medium onion) |
| 22 g | 3 tablespoons finely chopped seeded fresh jalapeños (about 2 medium peppers) |
| 8 g | 1 tablespoon freshly minced garlic (about 3 medium cloves) |
| 16 g | 2 tablespoons chili powder |
| 4 g | 1 tablespoon Mexican oregano |
| 7 g | 1 tablespoon ground cumin |
| 2 g | 1 teaspoon ground coriander |
| 1 g | 1/2 teaspoon chipotle powder |
| 907 g | 2 pounds ground beef chuck |
| 240 g | 1 cup homemade or store-bought low-sodium chicken stock |
| 425 g | 1 cup finely chopped fire-roasted tomatoes from 1 (15-ounce) can |
| 25 g | 1/4 cup finely chopped fresh cilantro leaves and tender stems |
| 1 tablespoon fresh juice from 1 lime | |
| 1/2 head iceberg lettuce, shredded | |
| 170 g | 6 ounces grated Longhorn cheddar, mild cheddar, or Monterey Jack cheese |
| 150 g | 1 small white onion, finely diced |
| 822 g | 2 Roma tomatoes, seeded and finely diced |
| Sour cream, for serving |
Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this recipe! Thank you for not calling it "Mexican". This is more like Tex-Mex (Southwestern) from our state although I have never see them here. We do not have good Mexican food in our town or good Tex-Mex for that matter, so I make it at home with rec” — a cook
“My mom and family are from San Antonio. Back in the 1960s, my aunt married into the family that ran a chain of Mexican restaurants called El Rancho that specialized in puffy tacos. When I posted this recipe on Facebook to my sister in Memphis, all my Texas cou” — a cook