San Antonio Puffy Tacos
Fresh masa dough fried until it puffs into a crisp golden shell, folded around seasoned beef, lettuce, cheese and tomato.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Deep skillet
- •Tortilla press
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 21
- carbs
- 30
- protein
- 20
- calories
- 390
Instructions
- 1
Mix the masa harina, warm water, and salt into a soft dough. Cover and let it rest for 15 minutes.
- 2
Brown the ground beef with the onion, chili powder, and cumin. Season with salt and keep it warm.
- 3
Divide the dough into 8 balls. Line a tortilla press with plastic and press each ball into a thin 5-inch disc.
- 4
Heat 2 inches of oil in a deep skillet to 375°F.
- 5
Slide a dough disc into the oil. Gently push the center down with a slotted spoon so the edges puff into a taco shape.
- 6
Fry for 1–2 minutes per side until golden and crisp. Drain the shells on paper towels.
- 7
Gently open each warm shell. Fill with the beef, lettuce, cheese, and tomato.
Chef's tips
Keep the oil hot at 375°F. Gently push down the dough with a spoon so it puffs into a taco shell.
Storage
Store cooked beef filling refrigerated up to 3 days; fry shells fresh as needed for best texture.
Reheating
Reheat filling on the stovetop; shells do not reheat well and are best fried fresh.
Common mistakes to avoid
- •Using dry dough that cracks instead of puffing when fried.
- •Frying at too low a temperature so the shell turns greasy instead of crisp.
- •Putting in too much filling so the shell breaks.
Serving suggestions
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