Gordon Ramsay’s Taco Tuesday Challenge: Richard Blais’s "Next Level" Tacos

It’s Taco Tuesday, but not as you know it. When Gordon Ramsay issues a challenge, you don’t just make a taco—you reinvent it! In this episode of Next Level Kitchen, Richard steps up to prove that even a street-food classic can reach the Top Floor (even if he's cooking on the bottom!). Watch as Richard masters the art of the Ultimate Puffy #Taco. This isn’t your average shell; it’s a delicate, airy, and shatteringly crisp masterpiece that requires perfect temperature control and a "mad scientist" touch. Stuffed with bold, vibrant fillings and topped with a signature Blais twist, this is the taco you’ve been waiting for. Watch #NextLevelChef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on @hulu here: hulu.com
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*Recipe* San Antonio Puffy Tacos Makes 4 servings Ingredients: For the beef: 2 tablespoons canola oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed 1 ½ pounds ground beef 2 teaspoons Mexican chile powder 2 teaspoons Mexican oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 1 cup beef stock 15oz can chopped tomatoes For the tacos: 1 ½ pounds masa dough, divided into 1 ½ oz balls (12 balls total) Canola oil or vegetable oil for deep frying Salt To serve: 1 avocado, diced 1 white onion, diced 2 tomatoes, deseeded and diced 1 cup shredded sharp cheddar Sour cream Cilantro Lime wedges Method: For the beef: • Heat the canola oil in a large pan, add the onion and garlic and fry for 5 minutes until softened. Increase the heat, add the ground beef, and fry until browned and crisp. Add the spices, fry for a minute, then pour in the beef stock and tomatoes. • Bring to a simmer and cook for 15-20 minutes until most of the liquid has evaporated. Season to taste. For the tacos: • Heat the oil for deep frying to 350F. Use a tortilla press to press the masa dough balls into 12 thin rounds. • Working 2-3 tortillas at a time, drop them into the hot oil and cook for around 10 seconds until they puff up and begin to float. Using a metal spatula., carefully press the middle of the tortillas down to create a shell shape, holding in place until the shape holds. Cook for a further 10 seconds until crisp, then drain and season with a pinch of salt. Repeat with the remaining masa. To assemble: • Top the tacos with the beef and garnish with diced avocado, onion, tomato, cheese, sour cream and cilantro. Serve with lime wedges. Prep list: • 1 x batch cooked beef • 1 x masa dough, rolled into weighed balls The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week - subscribe now to stay up to date! Enjoyed our video? Make sure to like and comment! If you liked this clip check out the rest of Gordon's channels: youtube.com
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