Puffy Tacos with Bison Chili - olive oil

Method

• TO MAKE THE BISON CHILI: Heat the oil in a large skillet or Dutch oven set over medium heat.
• Saute the onion until soft and translucent, about 3 minutes.
• Stir in the garlic and cook for about 1 minute more.
• Add the bison, along with the poblano and jalapeno chiles, cumin, coriander, ground chiles, chili powder, the 1 teaspoon salt, and black pepper and cook until the meat is lightly browned, 10 to 15 minutes.
• Add the crushed tomatoes, beer, and tequila, bring to a simmer still over medium heat, and simmer uncovered for 25 to 30 minutes.
• Meanwhile, in a small heavy-bottomed skillet set over medium heat, stir together the fish fry seasoning or corn flour and butter and cook, stirring constantly, for about 5 minutes.
• Stir the butter mixture into the chili and cook for about 5 minutes, until it thickens slightly.
• Keep warm until ready to serve.
• TO MAKE THE PUFFY TACOS: Combine the masa mix, the 1 1/2 teaspoons salt, and the 2 1/4 cups warm water in a large bowl; mix with your hands until a smooth dough forms.
• Roll hunks of dough into balls about the size of ping-pong balls.
• If using a tortilla press, first line it with plasticslit both sides (but not the bottom) of a quart-size plastic sandwich bag to create a large rectangle.
• Cover the bottom of the tortilla press with half of the plastic rectangle (seam toward the hinge of the press) and set a dough ball on top.
• Fold the other half of the rectangle over the dough and close the press with firm pressure.
• (The tortilla should be about 1/8 inch thick.)
• If you dont have a tortilla press, cut a plastic bag as above, lay a dough ball on one side of the cut plastic bag, cover it with the other, and use a heavy skillet to press out tortillas.
• Heat 2 inches of oil in a large, deep skillet or saucepan until it reaches 350F on a deep-fat thermometer.
• Using kitchen tongs, set tortillas, 1 at a time, in the hot oil.
• Use a long-handled spatula to ladle hot oil over the top of the tortilla as it puffs up.
• (It should take about 10 seconds.)
• Once the tortilla has puffed, flip it over.
• With tongs, push it to the side of the pan and wedge it gently in place.
• At the same time, using the edge of a spatula to press lightly in the tortillas center, make an indentation that will allow you to fold it into a taco shape.
• With tongs, remove the fried tortilla and set it on paper towels to drain and cool slightly.
• Repeat with the remaining tortillas.
• (If shaping the tortillas into tacos seems like too much hullabaloo, just leave them flat, cover them with toppings, and eat them that way.)
• TO ASSEMBLE AND SERVE THE PUFFY TACOS: As soon as the folded tacos are cool enough to handle, fill with a spoonful of bison chili and top with shredded lettuce, chopped tomatoes, guacamole, sour cream, and shredded cheese.
• Eat immediately with both hands.
• Forks and knives work, too, but its not nearly as much fun or as messy.
• No matter what, make sure youve got plenty of napkins on hand.
• Puffy tacos are not just for meat eaters.
• Cook up a batch of refried black beans, without the bacon, of course (page 161), for vegetarians and fill the tacos with the bean mixture, topping with desired garnishes.
• Others can eat the beans as a side.
• Other side dish possibilities include Rosas Mexican Rice (page 161).
• The chili can be made up to 2 days in advance and refrigerated, or frozen for up to 3 weeks.
• The masa dough can be made 24 hours in advance, rolled into balls, wrapped, and refrigerated.
• Shaping and frying the tortillas is best done at the last minute: when puffy tacos are stone cold and old, you probably wont want to eat them.
• Keep an eye on the oils temperature as you fry the tortillas.
• If it gets too hot theyll burn and likely splatter enough to burn you, too.
• If the oil gets too cool, it produces soggy, greasy tacos.
• Periodically check the temperature with a deep-fat thermometer and adjust the heat as needed.