I’d honestly drive to San Antonio just to have these San Antonio Style Puffy Tacos and every time I’m there I eat them! Ray’s is the originator of Puffy Tacos https://www.raysdriveinn.net/ and Henry’s Puffy Tacos http://henryspuffytacos.com/.
the best – San Antonio style puffy tacos.
So what are puffy tacos? They are freshly prepared masa that you’ve pressed on a tortilla or have rolled out and carefully added to really hot oil between 375 and 400 degrees. When the masa hits the oil they immediately puff up. Then you take a spatula and press in the middle to form a taco shell.
I should have made a video, I will later but until then here’s a video I’ll share that will show you what I’m talking about!
the best – San Antonio style puffy tacos.
Here’s a couple of tips for making these puffy tacos.
- Don’t press your masa dough too thin because it will tear.
- Be patient. They likely won’t turn out like you want them the first time. I still need lots of practice.
- Make sure your oil is hot or they will not puff.
- Use a good masa. I use https://masienda.com/shop/chef-grade-masa-flour-harina/. This is a great masa product and they supply to restaurants.
the best – San Antonio style puffy tacos.
The filling is really basic. Because the flavor of this fresh masa is so delicious, the ground beef is seasoned with salt, pepper and a little granulated garlic. Then I too with shredded lettuce, fresh tomatoes and grated cheese. Add some guacamole, sour cream if you like and your favorite salsa!
I have lots of tacos on my blog because I love Mexican food. Here’s one of my favorites. https://the2spoons.com/the-best-beer-battered-fish-tacos/.
Here’s the recipe! Enjoy!
San Antonio style Puffy Tacos
Ingredients
For the Puffy Tacos
- 1 1/2 Prepared Masa
- 1/2 tsp kosher salt
- 3/4-1 cup warm water
- peanut oil for frying
For the filling
- 1 lb ground beef
- salt and pepper to taste along with a pinch of granulated garlic
- shredded lettuce
- diced tomatoes
- grated cheese like cheddar or Monterrey Jack
- Garnishes like guacamole, sour cream and your favorite salsas
Instructions
- In a stand mixer with the hook or paddle add your masa and your salt and combine. Alternatively, mix in a large bowl. Gradually add 1 cups warm water, combine with your mixer or stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. Continue kneading with your mixer running until a smooth and cohesive dough forms or use your hands to knead the dough for 2-3 minutes. The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of the masa. If it feels too dry and crackly, add in an extra tablespoon or two of warm water. You want the dough to be soft but not stick to your hands.
- Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
- Place the dough ball between two pieces of plastic in a tortilla press preferably a zip lock bag that you've cut and opened or wax paper or I use parchment paper sheets that came with my tortilla press that are perfect for me. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
- Heat your tortilla in a large deep pan or deep fryer that is big enough for you to place your tortilla. Heat the oil to 375 to 400 degrees.
- Peal the plastic from your tortilla, being careful not to tear your tortilla and place in the hot oil. This is why you don't want your tortilla disc to be too thin like if you were cooking on a comal, because they easily tear.
- The dough will immediately start to puff. Allow it to completely puff, ladling or spooning oil over it to help in the process. With a spatula, make an indention in the middle to form a pocket like you would forming any tortilla shell. Drain on paper towels when set.
- Watch the video to give you an idea of how they will look.
- Cook your ground beef seasoning with your desired amount of salt, pepper and granulated garlic. You can add taco seasoning, but I don'[t think you need it in these type of tacos. These are about the fresh masa so you want to taste that flavor with every bite.
- Shred your lettuce, dice your tomatoes, grate your cheese. Divide the meat among your 8 taco shells, add the lettuce, tomatoes, cheese and the garnishes you desire. Enjoy! These are delicious and practice makes perfect. Don't be discouraged the first time, try them again.
