Puffy Tacos are San Antonio’s gift to mankind.
If you are from out of state, even out of town, you may not have heard of this dish. To quickly explain, it is almost like if a corn tortilla and hard shell had a beautiful baby. When the oil cooks the masa, it puffs up…i.e. puffy taco.
There are several San Antonio, or surrounding area, dishes that have not made it beyond city that are absolutely delicious. This is one of them. These tacos are unique. If it was up to me, instead of our local MiLB team being called the Missions, I would call them the Puffy Tacos. But tomato tomatoe.
If you love tacos, you need to give this recipe a try. It is a little more labor intensive, but it will be worth it.
These tacos lasted 2 minutes in my house, so I hope your family loves them as much as mine. Enjoy!
Dove Puffy Tacos
- Large Metal Spatula
Puffy Taco Shells
- In a deep frying pan, and an inch of vegetable oil.
- Heat to 350°F-375°F.
- While oil is heating up, combine masa flour, salt, and lukewarm water in a bowl.
- Divide the mixture into 16 equal balls.
- Flatten to 1/8 inch thick circles.
- Once oil is heated to 350°F, place one of the masa circles in the oil.
- Once the taco floats, let cook for an additional 10 seconds, then flip it over.
- With a spatula, gently push the middle of the taco in to create an indention, or "taco shape".
- Once the taco holds it shape, I like to turn it on its side in the oil and push down gently. This creates a steeper v in the taco shape.
- Cook until golden.
- Remove from oil and set upside down on a paper towel lined plate. This will allow all of the oil to drain off. Sprinkle with salt.
- Repeat with remaining dough.
- Heat oil over medium-high heat.
- Once oil is hot, add meat and seasonings.
- Combine until well mixed.
- Cook until brown (5-10 minutes depending on how hot your skillet is).
- Assemble your tacos and enjoy!