SHERRI'S FAVORITE PUFFY TACOS
I was born and raised in San Antonio-oh, how I miss these!!! You must give them a try-you won't be disappointed-and then you will love them like I do! The taco shells come out light, airy, and crunchy---nothing better! From the Tex-Mex Cookbook by Robb Walsh. Enjoy!
Provided by Mrs.Jack
Categories Tex Mex
Time 55m
Yield 8 puffy tacos, 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 208.1, Fat 2.1, SaturatedFat 0.3, Sodium 585.7, Carbohydrate 43.5, Protein 5.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #5-ingredients-or-less #main-dish #american #southwestern-united-states #tex-mex #easy
You'll also love