Puffy Tacos
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Picadillo Filling
- b.Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened.
- c.Add the minced garlic and cook for 1 minute more until fragrant.
- d.Add the ground beef, breaking it apart with a spoon. Cook for 5-7 minutes until browned. Drain any excess grease.
- e.Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
- f.Pour in the undrained diced tomatoes. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, allowing the sauce to thicken. Keep warm.
- 2
Step 2
- a.Make the Masa Dough
- b.In a medium bowl, whisk together the masa harina, 1 tsp salt, and baking powder.
- c.Gradually pour in the warm water, mixing with your hands until a soft, pliable dough forms. It should feel like soft clay and not be sticky. If it's too dry, add more water 1 tablespoon at a time.
- d.Knead the dough in the bowl for 2 minutes until smooth. Cover with a damp cloth and let it rest for 15-20 minutes.
- 3
Step 3
- a.Shape the Taco Shells
- b.Divide the rested dough into 8 equal portions and roll each into a smooth ball.
- c.Using a tortilla press lined with plastic wrap, press each ball into a thin circle about 4-5 inches in diameter and 1/8-inch thick. If you don't have a press, use a rolling pin between two sheets of plastic wrap.
- 4
Step 4
- a.Fry the Puffy Tacos
- b.In a deep skillet or Dutch oven, heat about 2 inches of oil to 360°F (182°C). Use a thermometer for accuracy.
- c.Carefully place one masa disc into the hot oil. It will sink and then float, starting to puff within 15-20 seconds.
- d.Using a metal spatula, gently press down in the center of the tortilla. This encourages the edges to puff up dramatically.
- e.Fry for about 45-60 seconds, then flip. Immediately fold it in half with tongs to create the taco shape, holding it for a few seconds to set the fold.
- f.Continue frying for another 60-90 seconds, flipping as needed, until golden brown and crisp.
- g.Remove the shell from the oil, letting excess oil drip off. Place it on a wire rack to drain. Repeat with the remaining dough, frying one at a time.
- 5
Step 5
- a.Assemble and Serve
- b.Carefully fill each warm puffy taco shell with a generous spoonful of the beef picadillo.
- c.Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
- d.Serve immediately to enjoy the signature crispy, puffy texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough should be moist and pliable, like Play-Doh. If it cracks when you press it, it's too dry; add a bit more water. If it's sticky, add a bit more masa harina.
- 2Maintaining an oil temperature between 350-375°F (175-190°C) is critical. Too low, and the tacos will be greasy; too high, and they'll burn before puffing.
- 3Fry only one taco at a time. This prevents the oil temperature from dropping and gives you space to shape the taco.
- 4The technique of pressing the center of the tortilla with a spatula as it fries is what forces the air to the edges, creating the iconic 'puff'.
- 5Puffy tacos are best eaten within minutes of being fried. They lose their unique texture quickly.
Adapt it for your goals.
Filling
Swap the ground beef for shredded chicken tinga, pork carnitas, or a vegetarian filling of spiced black beans and corn.
ToppingsToppings
Add other toppings like sour cream, guacamole, cotija cheese, pickled red onions, or fresh cilantro.
SpicySpicy
Add a minced jalapeño or serrano pepper to the beef filling along with the onion for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
The ground beef filling provides high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body health.
Provides Dietary Fiber
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.
Rich in Iron
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.
Frequently asked questions
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.