Puffy Tacos Recipe
Puffy tacos Recipe, a beloved staple in Tex-Mex cuisine, turns the simple pleasure of taco night into a festive culinary event.
Equipment
- Deep fryer or heavy skillet
- Slotted spoon
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Cutting board
- Knife
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water
- 1 teaspoon salt
- 2 cups canola oil for frying
- 1 pound ground beef or chicken
- 1 tablespoon taco seasoning
- 1/2 cup diced onions
- 1/2 cup chopped fresh cilantro
- 1 diced tomato
- 1 cup shredded lettuce
- 1 cup shredded cheese cheddar or Monterey Jack
- Sour cream and salsa for garnishing
Instructions
- Dough Preparation: In a large bowl, mix masa harina with warm water and salt until a smooth dough forms. Let it rest for 20 minutes.
- Shape Tacos: Divide the dough into golf ball-sized pieces. Shape each portion of dough into a slender circle.
- Fry the Shells: Heat oil in a deep fryer or skillet to 350°F (175°C). Gently place one dough circle at a time into the hot oil. The dough will sink at first then puff up. Using a slotted spoon, press down in the center to form a taco shape. Cook until they turn a golden hue, then lay them on paper towels to remove excess oil.
- Prepare the Filling: Cook the ground beef or chicken with taco seasoning and onions until browned.
- Assemble Tacos: Fill each puffy shell with meat, followed by tomatoes, lettuce, cilantro, and cheese. Top with sour cream and salsa.
Notes
- Vegetarian Puffy Tacos: Substitute black beans or refried beans for the meat.
- Fish Puffy Tacos: Use grilled or battered fish as a filling for a lighter option.
- Spicy Puffy Tacos: Add jalapeños or chipotle peppers to the meat for a kick.
- Breakfast Puffy Tacos: Fill with scrambled eggs, chorizo, and cheese for a breakfast twist.
- Dessert Puffy Tacos: Fill with sweetened cream cheese and top with fruit for a sweet treat.