Puffy Tacos

[cougars_catnip]

This dish a San Antonio original. You won't find it anywhere else.  If you can't get certain ingredients or tools in your neck of the woods, check out The MexGrocer. 
Make sure your filling and toppings are ready before you start frying the taco shells. You need to stuff them and serve immediatly.  

Puffy tacos stuffed with ground beef

Ingredients:
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

Method:
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

Method:
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, sour cream, guacomole, and salsa and serve immediately.  Serve with spanish rice and refried beans.
Makes 16 tacos.

 

Comments

[velshtein]

Yum, this sounds great. :)

[cougars_catnip]

It is indeed. And the texture of the taco shells is very different. Much softer but still crispy. Take s a bit of practice to make them but it's worth the effort. :) Enjoy.

CC