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Crispy, airy, and chewy all at once, these iconic San Antonio-style puffy tacos are a Tex-Mex classic. Fresh masa is fried until it inflates into a golden pillow, then filled with savory ground beef and fresh toppings.
For 4 servings
Prepare the Picadillo Filling
Make the Masa Dough
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Crispy, airy, and chewy all at once, these iconic San Antonio-style puffy tacos are a Tex-Mex classic. Fresh masa is fried until it inflates into a golden pillow, then filled with savory ground beef and fresh toppings.
This tex_mex recipe takes 60 minutes to prepare and yields 4 servings. At 861.66 calories per serving with 44.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape the Taco Shells
Fry the Puffy Tacos
Assemble and Serve
Swap the ground beef for shredded chicken tinga, pork carnitas, or a vegetarian filling of spiced black beans and corn.
Add other toppings like sour cream, guacamole, cotija cheese, pickled red onions, or fresh cilantro.
Add a minced jalapeño or serrano pepper to the beef filling along with the onion for extra heat.
The ground beef filling provides high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body health.
Masa harina is a whole grain, and combined with the lettuce and tomatoes, this dish offers dietary fiber that aids in digestion and promotes a feeling of fullness.
Beef is a significant source of heme iron, a form of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
The most common reasons are incorrect oil temperature or dough that is too thick. Ensure your oil is between 350-375°F (175-190°C) and that you press the masa discs to about 1/8-inch thickness. Also, be sure to press down on the center of the tortilla as it fries to encourage the puff.
Yes, you can make the masa dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 30-60 minutes before shaping and frying, as cold dough won't puff as well.
Masa harina is flour made from corn that has been treated with an alkaline solution in a process called nixtamalization. This process gives it a distinct flavor and allows it to form a pliable dough. Cornmeal is simply ground dried corn and will not work for this recipe.
A serving of two Puffy Tacos with the beef filling and toppings contains approximately 750-850 calories, depending on the amount of oil absorbed and the toppings used.
Puffy Tacos are a delicious indulgence rather than a health food. They are high in calories, fat, and sodium due to the deep-frying process and toppings like cheese. However, they do provide protein from the beef and fiber from the masa and vegetables.
Unfortunately, no. The signature 'puff' is a direct result of the masa dough being submerged in hot oil, which rapidly turns the moisture in the dough to steam and inflates it. Baking or air-frying will result in a hard, cracker-like shell, not a puffy taco.