Dove Puffy Tacos
A San Antonio staple with a wild game twist!
Servings: 16 tacos
Equipment
- Large Metal Spatula
Ingredients
Puffy Taco Shells
- 2 C masa harina (flour)
- 1/2 tsp salt extra to sprinkle with after
- 1 1/4 C lukewarm water
- vegetable oil for frying
Dove Filling
- 2 T vegetable oil
- 12 doves breasts ground
- 1 tsp garlic powder
- 1 tsp sugar
- 1 tsp cumin
- 1/2 tsp cayenne powder
- 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp chili powder
- 1/4 tsp salt
Serve with:
- guacamole
- pico de gallo
- lettuce
- sour cream
- salsa
- extra cilantro
- cheese
Instructions
Puffy Tacos:
- 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.
Meat Filling:
- 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!