PUFFY TACOS RECIPE - FOOD.COM
Driving from Florida to California late one winter, I stopped at a little place called Ray's. Never heard of puffy tacos before, so of course I had to try them. I found this attempt to recreate those tacos on the Saveur website.
Total Time 1 hours 40 minutes
Prep Time 40 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For corn tortillas:.
- Put masa harina into a medium bowl. Add 1 1/4 cups warm water and stir until a dough forms. Turn out onto a work surface and knead until smooth.
- Divide dough into 8 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 4 1/2" disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.) Set plastic-covered tortillas aside as made.
- For filling:.
- Heat 3 tablespoons of the oil in a large skillet over high heat. Add beef and cook, breaking up meat with the back of a spoon, for 6–8 minutes. Add onions, bell peppers, cumin, garlic powder, and salt and pepper to taste and cook until vegetables are soft, 2–3 minutes. Add potatoes, then stir in tomato paste and 1 1/2 cups water. Scrape up browned bits from bottom of pan. Reduce heat to medium-low and simmer, stirring occasionally and breaking up potatoes with back of spoon, until sauce has evaporated, 25–30 minutes.
- Preheat oven to 200°. Pour oil into a wide medium pot to a depth of 3" and heat over medium heat until temperature reaches 350° on a candy thermometer. To make the taco shells, peel plastic wrap off 1 tortilla, then carefully add tortilla to hot oil. Keeping tortilla submerged in the hot oil, use long metal tongs to gently fold tortilla in half so that edges are about 2" apart. Fry tortilla just so until it holds its shape, about 30 seconds, then gently stir taco until blistered all over and edges are golden and crisp, 2 1/2–3 minutes more. Transfer taco to paper towels to drain. Repeat process with the remaining tortillas, keeping tacos warm in the oven as you work.
- To serve, stuff each taco shell with some of the meat filling, tomatoes, and lettuce, in that order. Serve with pickled jalapeños, if you like.
Nutrition Facts : Calories 865.4, FatContent 31.6, SaturatedFatContent 8.5, CholesterolContent 228.9, SodiumContent 259.5, CarbohydrateContent 60.9, FiberContent 8.8, SugarContent 5.2, ProteinContent 82.9
PUFFY TACO SHELLS | ALLRECIPES
I just don't get to San Antonio, home of the puffy taco, as much as I'd like to. So I tried to recreate it at home and it worked out great! Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible.
Provided by Chef John
Categories Bread Quick Bread Recipes Tortilla Recipes
Total Time 18 minutes
Prep Time 15 minutes
Cook Time 3 minutes
Yield 8 small shells
Number Of Ingredients 5
Steps:
- Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
- Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
- Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
- When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
- Fill with your favorite taco fixings and serve while shells are still warm.
Nutrition Facts : Calories 128.3 calories, CarbohydrateContent 21.7 g, FatContent 3.8 g, FiberContent 3.8 g, ProteinContent 2.7 g, SaturatedFatContent 0.5 g, SodiumContent 242.5 mg
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