Description
These Puffy Tacos (San Antonio Style) feature crispy, golden taco shells made from masa harina that puff up beautifully when fried. Filled with a flavorful ground beef mixture seasoned with classic Mexican spices, and topped with fresh lettuce, tomatoes, shredded cheese, salsa, and sour cream, these tacos offer a delicious and authentic taste experience perfect for taco lovers looking to try something traditional and satisfying.
Ingredients
Scale
For the Ground Beef Filling
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Mexican oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Puffy Taco Shells
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 4 cups vegetable oil (for frying)
Toppings
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup Mexican blend cheese or cheddar
- 1 cup salsa
- 1/2 cup sour cream
Instructions
- Prepare the Ground Beef Filling: In a medium skillet over medium heat, cook the ground beef until it is browned completely. Add the finely chopped onion and cook until softened. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Season the Beef: Sprinkle in the chili powder, ground cumin, paprika, Mexican oregano, salt, and black pepper. Stir thoroughly to combine and let the flavors meld while you prepare the taco shells.
- Make the Dough for Puffy Taco Shells: In a bowl, combine the masa harina, warm water, and salt. Mix well until a soft dough forms. Cover the dough and let it rest for 10 minutes to allow full hydration of the masa.
- Form the Taco Shells: Divide the rested dough into 8 equal portions. Shape each portion into a ball and then flatten into a thin 5 to 6-inch round each.
- Heat the Oil: In a heavy skillet, heat the vegetable oil to 350°F (175°C). This temperature is essential for achieving a crispy, puffed shell.
- Fry the Taco Shells: Carefully slide one dough round into the hot oil. Using tongs, gently press the center of the masa round so it puffs up and folds into a taco shell shape. While frying, spoon or splash hot oil over the shell to encourage puffing. Fry until the shell is golden brown and crisp.
- Drain the Shells: Remove the puffed taco shell from the oil and place it onto paper towels to drain excess oil. Keep the shells warm as you repeat this frying process with the remaining dough rounds.
- Fill the Puffy Tacos: Spoon the prepared savory ground beef filling into each warm puffy taco shell.
- Add Toppings and Serve: Top the filled tacos with shredded lettuce, diced tomatoes, cheese, salsa, and a dollop of sour cream. Serve immediately for the best texture and flavor experience.
Notes
- Be sure the oil temperature remains at 350°F for proper puffing; too low and the shells won’t puff, too high and they might burn.
- You can substitute ground turkey or chicken for a leaner filling option.
- Use fresh masa harina for best results in the dough.
- If you don’t have a heavy skillet, a deep fryer can also be used to maintain consistent temperature.
- Serve immediately after filling to keep shells crisp and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Keywords: Puffy tacos, San Antonio style tacos, fried taco shells, masa harina tacos, ground beef tacos, Mexican tacos
