Best Puffy Tacos Recipes

PUFFY TACOS

Steps:

• Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato.
• Caution; Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.

YUCATAN CHICKEN PUFFY TACOS WITH PEANUT-RED CHILI BBQ SAUCE AND RED CABBAGE SLAW

Steps:

• Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.
• Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.
• Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
• Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
• Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
• Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
• Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
• Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
• Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
• Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.
• Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
• Combine all ingredients in a small bowl just before serving.

PUFFY TACOS

Steps:

• For the taco shells: In a large, heavy-bottomed pot over medium-high heat, heat 3 inches oil to 375 degrees F or preheat your fryer to 375 degrees F. Line a baking sheet with a wire rack.
• Mix the masa harina and 1 teaspoon salt together in medium bowl. Add the warm water and combine until it comes together, about 30 seconds. Cover the dough and let rest for 8 to 10 minutes.
• Divide the dough into 8 equal portions and roll each into a smooth ball. Keep covered and work quickly.
• Cut two 8-inch squares of parchment and line a tortilla press. Add a dough ball, then top with the other piece of parchment and press into disc, 5- to 6-inches in diameter.
• Carefully remove the tortilla and place in the hot oil. Fry the tortilla until it begins to puff, 25 to 30 seconds, then flip the tortilla, cooking another 25 to 30 seconds. Press down in the center of the tortilla with a metal spatula to form a taco shell, submerging the tortilla completely. Fry until golden brown and the taco shell holds its shape, another 30 to 45 seconds.
• Let drain on a wire rack lined baking sheet, then season with salt and reserve. Repeat with the remaining dough.
• For the filling: Heat a 12-inch cast-iron pan over medium heat. Add the ground beef and cook, stirring to break up; sprinkle with salt and pepper and cook the ground beef fully, 2 to 3 minutes. Add the garlic and onion, stirring to prevent burning. Meanwhile, combine the cumin, chili powder, Mexican oregano and cayenne in a bowl, stirring to combine. Once the garlic and onion begin to turn translucent, about 1 minute, add the seasoning mixture and stir to combine. Add the crushed tomatoes to the same bowl and stir to combine, collecting any remaining spices, then add to the pan. Stir together until the beef is coated and allow to simmer until thickened, 8 to 10 minutes.
• Equally divide the taco meat into the puffy taco shells. Add equal amounts lettuce, sour cream and pico de gallo to each taco. Grate Cheddar over each taco with a rasp grater. Serve with lime wedges.

PUFFY TACOS WITH PICADILLO FILLING

Steps:

• Heat 1 tablespoon of the oil in a large skillet over high heat. Add half the beef and cook, breaking it up with a spoon, until browned on all sides but not completely cooked through, 4 to 6 minutes. Transfer to a medium bowl, leaving as much fat in the skillet as possible. Repeat with the remaining beef.
• Reduce the heat to medium and add the garlic, carrots, jalapeno, onions, poblano, potato, 4 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring, until the vegetables are tender but not browned, 10 to 12 minutes. Clear a space in the pan and add the tomato paste, chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Stir to bring the whole mixture together, then add the stock and reserved beef along with any accumulated juices to the skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the bottom, until the liquid has evaporated, about 20 minutes. If necessary, season with salt and pepper.
• While the picadillo is cooking, pour oil into a large Dutch oven or heavy-bottomed pot to come 3 inches up the sides and fit with a deep-fry thermometer. Heat over high heat until the thermometer registers 375 degrees F.
• Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate-or "puff"-the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn it over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil's surface. Hold it in place and cook until golden brown and crisp, about 1 minute. Invert the taco shell onto paper towels to drain. Repeat with the remaining tortillas.
• Spoon the beef picadillo into the puffy taco shells. Top with lettuce, salsa, cheese, cilantro and onion. Serve with lime wedges.

BEEF PICADILLO PUFFY TACOS

Steps:

• Heat 2 Tbsp. oil in a large pot over medium-high and cook onion, potato, carrot, chile, and garlic, stirring occasionally, until onion is golden and soft, 8-10 minutes. Season with salt, add chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add ground beef and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12-15 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15-20 minutes. Season beef picadillo with salt.
• Meanwhile, pour oil into a medium heavy pot to come 3" up the sides; fit with thermometer. Heat over high until thermometer registers 375°. Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate-or "puff"-the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil's surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.
• Spoon beef picadillo into shells and top with lettuce, tomatoes, cheese, and cilantro. Serve with lime wedges.
• Do ahead
• Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving.

CHICKEN PUFFY TACOS

Steps:

• Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
• Remove chicken and let cool, leaving sauce in the vessel.
• When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
• Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
• Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
• Add one flour tortilla at a time into oil and fry one side until lightly browned.
• Using tongs, fold the tortilla over so that the browned side is on the inside.
• Fry the outside until lightly browned.
• Remove from oil, add a pinch of kosher salt and place on a cooling rack.
• Repeat until desired number of Puffy Taco Shells are done.
• Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.

PUFFY POKE TUNA TACOS

Steps:

• For the tuna: Rinse and pat dry tuna loin, then trim off any connective tissue and cut loin into 1/4-inch cubes. Place in a bowl, cover and refrigerate.
• Add hoisin, ponzu, fish sauce and oyster sauce to a separate bowl and mix well, then add star anise. Add the cubed tuna to the sauce bowl and gently fold sauce and tuna together. Cover and refrigerate for at least 30 minutes and up to 3 hours.
• For the tacos: Put onion into a bowl with the beet and vinegar, then cover and refrigerate until ready to use. Slice avocado into 12 pieces and cover. Add mayo and chipotle to a food processor and blend for 3 minutes, then set aside.
• Add canola oil to a large deep pan over medium heat. Once hot, add a flour tortilla. Flip after 15 seconds and remove to a tray lined with paper towels to absorb excess oil. Repeat with remaining tortillas.
• Arrange 3 tortillas on a cutting board and add a slice of avocado to each. Follow with some cubed tuna, pickled onions and beets and chipotle aioli, then sprinkle with french-fried onions and black sesame seeds. Transfer to a plate and repeat with the remaining ingredients.

PUFFY TACOS

Steps:

• For corn tortillas:.
• Put masa harina into a medium bowl. Add 1 1/4 cups warm water and stir until a dough forms. Turn out onto a work surface and knead until smooth.
• Divide dough into 8 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 4 1/2" disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.) Set plastic-covered tortillas aside as made.
• For filling:.
• Heat 3 tablespoons of the oil in a large skillet over high heat. Add beef and cook, breaking up meat with the back of a spoon, for 6-8 minutes. Add onions, bell peppers, cumin, garlic powder, and salt and pepper to taste and cook until vegetables are soft, 2-3 minutes. Add potatoes, then stir in tomato paste and 1 1/2 cups water. Scrape up browned bits from bottom of pan. Reduce heat to medium-low and simmer, stirring occasionally and breaking up potatoes with back of spoon, until sauce has evaporated, 25-30 minutes.
• Preheat oven to 200°. Pour oil into a wide medium pot to a depth of 3" and heat over medium heat until temperature reaches 350° on a candy thermometer. To make the taco shells, peel plastic wrap off 1 tortilla, then carefully add tortilla to hot oil. Keeping tortilla submerged in the hot oil, use long metal tongs to gently fold tortilla in half so that edges are about 2" apart. Fry tortilla just so until it holds its shape, about 30 seconds, then gently stir taco until blistered all over and edges are golden and crisp, 2 1/2-3 minutes more. Transfer taco to paper towels to drain. Repeat process with the remaining tortillas, keeping tacos warm in the oven as you work.
• To serve, stuff each taco shell with some of the meat filling, tomatoes, and lettuce, in that order. Serve with pickled jalapeños, if you like.

CHIPOTLE CHICKEN PUFFY TACOS

Steps:

• In medium bowl, make guacamole by mixing avocados, green chiles, lime juice, red onion and cilantro, mashing slightly; set aside.
• Plate Chipotle Sauce ingredients in blender or food processor. Cover; blend on high speed until smooth. Pour half of sauce in 10-inch skillet over medium heat with chicken, reserving 1/2 cup for topping. Cover skillet; heat chicken and sauce until warm.
• Meanwhile, heat oil in 10-inch nonstick skillet over medium heat. Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.
• Fold each tortilla in half, and top with slightly less than 1/3 cup chicken mixture. Top with guacamole, a drizzle of reserved sauce, lettuce, tomato and cheese.

GORDITAS - CRISPY PUFFY TACOS

Steps:

• 1. Mix Masa and salt together in a heat proof bowl.
• 2. Add 1 1/2 cups boiling water to Masa mixture. Stir with a spoon to combine
• 3. If the dough is still too dry add 1 tablespoon of water at a time until dough is pliable.
• 4. Allow dough too cool a little. When it is still very warm knead until the dough is smooth and elastic. It will remind you a little of the softness of pizza dough
• 5. Cover with plastic wrap and allow to rest 30 minutes.
• 6. While dough is resting preheat your iron skillet to medium heat. Turn on your deep fryer about 10 minutes before you press your first gordita
• 7. Separate dough into 10 equal pieces. Press between plastic in a tortilla press until it is about 3/8 inches thick and 4" in diameter.
• 8. Place gordita on to you iron skillet. Cook for 1 minute until it releases from pan.
• 9. Flip and cook the other side.
• 10. Remove from skillet and drop immediately into deep fryer. Make sure to drop in a way that it completely submerges itself in the oil.
• 11. It will begin to "puff" up right away. Cook until light, crispy, and golden brown.
• 12. Remove from deep fryer and allow to drain. I use a metal colander for this.
• 13. Continue until all gorditas are cooked.
• 14. Transfer to a baking sheet lined with paper towels.
• 15. Top with your favorite toppings, beans, onion, cheese, and taco sauce. Shredded pork, slaw, pico. Use your imagination. Have fun and enjoy!

PUFFY TACOS WITH BISON CHILI

Steps:

• TO MAKE THE BISON CHILI: Heat the oil in a large skillet or Dutch oven set over medium heat. Sauté the onion until soft and translucent, about 3 minutes. Stir in the garlic and cook for about 1 minute more. Add the bison, along with the poblano and jalapeño chiles, cumin, coriander, ground chiles, chili powder, the 1 teaspoon salt, and black pepper and cook until the meat is lightly browned, 10 to 15 minutes. Add the crushed tomatoes, beer, and tequila, bring to a simmer still over medium heat, and simmer uncovered for 25 to 30 minutes. Meanwhile, in a small heavy-bottomed skillet set over medium heat, stir together the fish fry seasoning or corn flour and butter and cook, stirring constantly, for about 5 minutes. Stir the butter mixture into the chili and cook for about 5 minutes, until it thickens slightly. Keep warm until ready to serve.
• TO MAKE THE PUFFY TACOS: Combine the masa mix, the 1 1/2 teaspoons salt, and the 2 1/4 cups warm water in a large bowl; mix with your hands until a smooth dough forms. Roll hunks of dough into balls about the size of ping-pong balls. If using a tortilla press, first line it with plastic-slit both sides (but not the bottom) of a quart-size plastic sandwich bag to create a large rectangle. Cover the bottom of the tortilla press with half of the plastic rectangle (seam toward the hinge of the press) and set a dough ball on top. Fold the other half of the rectangle over the dough and close the press with firm pressure. (The tortilla should be about 1/8 inch thick.) If you don't have a tortilla press, cut a plastic bag as above, lay a dough ball on one side of the cut plastic bag, cover it with the other, and use a heavy skillet to press out tortillas.
• Heat 2 inches of oil in a large, deep skillet or saucepan until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, set tortillas, 1 at a time, in the hot oil. Use a long-handled spatula to ladle hot oil over the top of the tortilla as it puffs up. (It should take about 10 seconds.) Once the tortilla has puffed, flip it over. With tongs, push it to the side of the pan and wedge it gently in place. At the same time, using the edge of a spatula to press lightly in the tortilla's center, make an indentation that will allow you to fold it into a taco shape. With tongs, remove the fried tortilla and set it on paper towels to drain and cool slightly. Repeat with the remaining tortillas. (If shaping the tortillas into tacos seems like too much hullabaloo, just leave them flat, cover them with toppings, and eat them that way.)
• TO ASSEMBLE AND SERVE THE PUFFY TACOS: As soon as the folded tacos are cool enough to handle, fill with a spoonful of bison chili and top with shredded lettuce, chopped tomatoes, guacamole, sour cream, and shredded cheese. Eat immediately with both hands. Forks and knives work, too, but it's not nearly as much fun or as messy. No matter what, make sure you've got plenty of napkins on hand.
• Puffy tacos are not just for meat eaters. Cook up a batch of refried black beans, without the bacon, of course (page 161), for vegetarians and fill the tacos with the bean mixture, topping with desired garnishes. Others can eat the beans as a side. Other side dish possibilities include Rosa's Mexican Rice (page 161).
• The chili can be made up to 2 days in advance and refrigerated, or frozen for up to 3 weeks. The masa dough can be made 24 hours in advance, rolled into balls, wrapped, and refrigerated. Shaping and frying the tortillas is best done at the last minute: when puffy tacos are stone cold and old, you probably won't want to eat them.
• Keep an eye on the oil's temperature as you fry the tortillas. If it gets too hot they'll burn and likely splatter enough to burn you, too. If the oil gets too cool, it produces soggy, greasy tacos. Periodically check the temperature with a deep-fat thermometer and adjust the heat as needed.

CHIPOTLE CHICKEN PUFFY TACOS

Steps:

• In medium bowl, make guacamole by mixing avocados, green chiles, lime juice, red onion and cilantro, mashing slightly; set aside.
• Plate Chipotle Sauce ingredients in blender or food processor. Cover; blend on high speed until smooth. Pour half of sauce in 10-inch skillet over medium heat with chicken, reserving 1/2 cup for topping. Cover skillet; heat chicken and sauce until warm.
• Meanwhile, heat oil in 10-inch nonstick skillet over medium heat. Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.
• Fold each tortilla in half, and top with slightly less than 1/3 cup chicken mixture. Top with guacamole, a drizzle of reserved sauce, lettuce, tomato and cheese.

PUFFY TACOS

Steps:

• Heat 3 tbsp. of the oil in a large skillet over high heat. Add beef and cook, breaking up meat with the back of a spoon, for 6-8 minutes. Add onions, bell peppers, cumin, garlic powder, and salt and pepper to taste and cook until vegetables are soft, 2-3 minutes. Add potatoes, then stir in tomato paste, fresh lime juice (if using) and 1 1⁄2 cups water. Scrape up browned bits from bottom of pan. Reduce heat to medium-low and simmer, stirring occasionally and breaking up potatoes with back of spoon, until sauce has evaporated, 25-30 minutes.
• Preheat oven to 200°. Pour oil into a wide medium pot to a depth of 3" and heat over medium heat until temperature reaches 350° on a candy thermometer. To make the taco shells, peel plastic wrap off 1 tortilla, then carefully add tortilla to hot oil. Keeping tortilla submerged in the hot oil, use long metal tongs to gently fold tortilla in half so that edges are about 2" apart. Fry tortilla just so until it holds its shape, about 30 seconds, then gently stir taco until blistered all over and edges are golden and crisp, 2 1⁄2-3 minutes more. Transfer taco to paper towels to drain. Repeat process with the remaining tortillas, keeping tacos warm in the oven as you work.
• To serve, stuff each taco shell with some of the meat filling, tomatoes, and lettuce, in that order. Serve with pickled jalapeños, sour cream, salsa or guacamole, if you like.

PORK AND POMEGRANATE PUFFY TACOS

Steps:

• For the pineapple-pomegranate relish: Combine the pineapple, cilantro, pomegranate, chives and lime juice in a bowl. Add honey if needed. Season the relish with salt and pepper and let sit at room temperature at least 30 minutes to allow the flavors to meld.
• For the pork: Preheat the oven to 325 degrees F.
• Put the pork into a large bowl and sprinkle with the ancho, New Mexican and arbol chile powders and the salt, tossing to coat evenly.
• Heat the oil in a large roasting pan or braising pan over high heat until the oil begins to shimmer. Add the pork and sear until golden brown on all sides. Add the pineapple, garlic and onions and cook for 2 minutes. Add the chicken stock, pineapple juice and pomegranate juice and bring to a boil.
• Cover the pan tightly with aluminum foil and put in the oven. Braise until the pork is fork-tender, about 1 1/2 hours. Remove the pork to a bowl and let cool slightly, then coarsely shred with two forks.
• Mix together the pomegranate molasses, honey and 1/2 cup of the braising liquid in a large saute pan and bring to a boil over high heat. Add the shredded pork and toss to coat.
• For the puffy tacos: Combine the masa mix, salt and 2 1/4 cups warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
• Meanwhile, pour 2 inches of oil into a large deep pot and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Cut a quart-size resealable plastic bag open down both sides to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay one side of the plastic over the bottom of the press. Place a ball of dough in the center and fold the other side of the plastic over the dough. Shut the top and press firmly down on the dough to shape the tortilla. Continue with the remaining dough balls.
• Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain and sprinkle with salt.
• Fill the puffy taco shells with some of the pork, avocado slices, cheese, pineapple-pomegranate relish, cilantro and radish slices and serve.

SHERRI'S FAVORITE PUFFY TACOS

Steps:

• Combine the masa, salt, and water in a large bowl and mix until a smooth dough forms. Knead for a few minutes or until flexible.
• Pull off pieces of dough and roll them into 8 golf ball-sized pieces.
• Place a ball between 2 pieces of plastic wrap and with a rolling pin or tortilla press, flatten the ball into a tortilla betweem 4-1/2" and 5" in diameter and 1/8" thick.
• Fill a deep skillet with 1" of oil and heat to 375°F Maintain this heat at all times!
• Slip a tortilla into the hot oil and with a spatula, baste hot oil over the top untill the tortilla puffs.
• After 1 minute, flip it over and use the spatula to crimp the tortilla in the middle to form a U shape or boat shape while it continues frying for another minute.
• After 2-3 minutes, it should hold its shape and look golden brown. Drain on paper towels.
• Serve immediately with your favorite taco filling and toppings.