Tortilla - How do you make Puffy Tacos?

How do you make Puffy Tacos?

San Antonio has these puffy tacos that are out of this world!! I have been at home trying to make this puffy taco shells. I have the taste right I just cant get the texture of the taco, for some reason it keeps coming out to soft. What you are suppose to do is after you press it into a tortilla put into the oil and let it puff and then flip and stick the spactula in the middle so it can get its taco form. Its made from corn masa and the shell has to be puffy and crunchy yet it has to stay together when you bite into it that it doesnt crumble and fall. So if anyone knows how to make these shells or has any ideas pleeeeeeeease help! thanks. I could take some tips on how to get my picadillo just like san antonios too. P.S. if you are ever in San Anto go to Henry's puffy tacos or Ray's...they r the BEST!!

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Puffy tacos stuffed with ground beef

2 pounds of ground beef

1/2 onion chopped

3 cloves of garlic minced

3 jalapeno peppers chopped

1 tablespoon of chili powder

1 tablespoon of cumin

1 tablespoon of Mexican oregano

2 tablespoons of fresh cilantro

1/2 teaspoon of powdered cayenne pepper

1/2 cup of your favorite salsa

Salt and pepper to taste

1/4 cup of oil

1 tablespoon of lime juice

Heat oil in skillet on medium heat.

Throw in onions and peppers, and cook for about 10 minutes.

Add garlic, and cook for 2 minutes.

Add all the other ingredients except the lime juice, stirring occasionally until meat is brown.

Cover skillet, turn heat down to low, and simmer for about 20 minutes, stirring occasionally.

Stir in lime juice.

Puffy taco shells

Ingredients:

2 cups of masa harina

1 1/4 cups of water

1/4 teaspoon of salt

1 quart of peanut or canola oil

Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.

Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.

Keep pressed discs covered with a damp cloth.

Heat up two inches of oil in a pot or skillet to 350 degrees.

Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.

Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).

Remove from oil and drain on a paper towel.

Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa and serve immediately.

Makes 16 tacos.

--Homesick Texan blog
Takes practice, use a second spatula to "hold" the taco in place while you're making you indentation, just keep working on it =)

Puffy Tacos:

Recipe courtesy Diana Barrios

3 cups corn masa mix

1 1/2 teaspoons salt

2 1/4 cups warm water

Vegetable oil, for frying

Shredded chicken, guacamole, beans and cheese or your favorite filling

Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.

Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.

Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.

Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.

Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.

Yield: 12 to 15 taco shells