Tuesday, April 12, 2016

Puffy Tacos – Part Three of the Taco Trilogy

When it comes to things like fast food, fair food, and street food, I’ve never been a big fan of recreating it at home. The only place you’re supposed to eat deep-fried butter is at the Iowa State Fair, and nowhere else. 

However, I will make an exception if I can’t find that certain something nearby, and this puffy taco is that something. I just don’t get to San Antonio, home of the puffy taco, as much as I’d like. 

I’ve actually only been there once, and as far as I know there are no puffy taco stands in San Francisco, so I decided to try them at home. This fast and simple to make taco shell is an addictive hybrid between your soft corn tortilla, and the crunchy, hard shell variety, preferred by America’s youth.

As long as you can find masa harina, which you can, the recipe and procedure are pretty simple. For the best results, make the dough, and use it right way. I’ve tried to make it ahead of time, but the tortillas didn’t seem to puff up nearly as much.

The same goes for serving. Get your meats and fixings ready ahead of time, so all you have to do is fry-and-fill. These only take a minute to cook, and you can use a larger pan to do two or three at once. I really hope you give this fun, puffy taco shell recipe a try soon. Enjoy!


Ingredients for 8 small puffy taco shells:
1 cup masa harina
1/2 cup plus 2 tablespoons lukewarm water
1/2 teaspoon kosher salt
canola oil for frying

- Deep-fry at 350 F for about 90 seconds, or shallow-fry in a small pan until the tortilla is puffed and cooked through.

10 comments:

Bitter Dan said...

Looks tasty! You should make Navajo tacos (or fry bread at least). That's my foodwish.

TheChuleft said...

Oh we call those "salbutes", you can acompany them with sliced cabbage( slice the cabbage finelly and add lemon juice salt and choped habanero. The normal way is with boiled chicken or hard boiled eggs, also if you use little to no oil you can make quesadillas

Robles said...

BTW, you can find "masa harina" as "Maseca" in your supermarket.

Digininja said...

Is there any other type of flour that would work as Mexican flour isn't that common in the UK.

Kennapop3 said...

These tacos look amazing. My food wish takes us to Pennsylvania Dutch country. Home made Scrapple. I know you can do it justice. I like mine with fried eggs,some have theirs with maple syrup.

TLM said...

I'm in Austin, so I'll stick with going to Chuy's, Flores or Torchy's, but when I visit other states that do not have amazing tacos at the ready, I'll make these to remind me of home. Great video as ever, Chef John!

AFB said...

Wow, I've done the same process many times to make a Colombian dish called "Arepa con Huevo", which is basically the same concept but with Arepa dough, pressed a little thicker, and then to the poofed result you insert a raw egg and re-fry. It's amazing. I didn't know however that you could do the same poofy result with masa harina.
https://youtu.be/5Qm5nQtL7pY?t=195

Quick tip: You can wait a couple of minutes before folding, and the thin shell becomes more pliable so it won't crack as much. IT should still be plenty crispy.

Joe Eoj said...

Hey pilgrim, You always tell us that "hot water from the hot water tap is the Devils gateway to the soul" and that we should use cold water instead. So will I burn forever if I wangle the warm water by turning on both the taps, or should I do what I know is right and heat up cold water until the correct tepidation is acquired.

Jason Smith said...

This was so tasty. I used shredded brisket from my local BBQ joint. Added my own sauce (very Carnita!) Heaven. Mmmmmm.....

grumbleghoul said...

Any chance you'll be posting links to parts one and two of your 'Taco Trilogy' ??