Beef Picadillo Puffy Tacos

Name: Beef Picadillo Puffy Tacos
Ingredients: 2 tablespoons vegetable oil, plus more for frying (about 4 cups); 1/2 small onion, chopped; 1 small Yukon Gold potato, peeled, chopped; 1 small carrot, peeled, chopped; 1 small poblano chile, chopped; 2 garlic cloves, thinly sliced; Kosher salt; 2 pounds ground beef chuck (20% fat); 2 cups fresh salsa; 8 corn tortillas; Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, cilantro, and lime wedges (for serving); A deep-fry thermometer

12 ingredients

1 steps

Ingredients

2 tablespoons vegetable oil, plus more for frying (about 4 cups)
1/2 small onion, chopped
1 small Yukon Gold potato, peeled, chopped
1 small carrot, peeled, chopped
1 small poblano chile, chopped
2 garlic cloves, thinly sliced
Kosher salt
2 pounds ground beef chuck (20% fat)
2 cups fresh salsa
8 corn tortillas
Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, cilantro, and lime wedges (for serving)
A deep-fry thermometer

Directions

1

["Heat 2 Tbsp. oil in a large pot over medium-high and cook onion, potato, carrot, chile, and garlic, stirring occasionally, until onion is golden and soft, 8-10 minutes. Season with salt, add chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add ground beef and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12-15 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15-20 minutes. Season beef picadillo with salt.", "Meanwhile, pour oil into a medium heavy pot to come 3\" up the sides; fit with thermometer. Heat over high until thermometer registers 375\u00b0. Holding a tortilla perpendicular to the oil near the edge of the pot