Puffy Tacos With Beef Picadillo

Warm 2 Tbsp. vegetable oil in a large pot over medium-high heat. Add ½ small onion, finely chopped, 1 small Yukon Gold potato, peeled, finely chopped, 1 small carrot, peeled, finely chopped, 1 small poblano chile, finely chopped, and 2 garlic cloves, thinly sliced; cook, stirring occasionally, until onion is golden and soft, 8–10 minutes. Season with kosher salt, add ⅓ cup chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add 2 lb. ground beef chuck (20% fat) and cook, breaking up meat with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12–15 minutes. Stir in 2 cups Pico de Gallo or other 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 kosher 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°. Holding one of 8 corn tortillas perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate—or “puff”—the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil’s surface. Hold in place and cook until the indentation is set and the shell is golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.

Spoon beef picadillo into shells and top with shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, and chopped cilantro. Serve with lime wedges for squeezing. Do Ahead: Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving.