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the best – amazing San Antonio style puffy tacos.

September 17, 2021 by Becky Spoon

San Antonio Style Puffy TacosJump to Recipe
San Antonio Style Puffy Tacos
San Antonio Style Puffy Tacos

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/.

San Antonio Style Puffy Tacos
San Antonio Style Puffy Tacos

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!

https://youtu.be/vKrjFaIvCqA

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.

Puffy Tacos
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/.

Baja Fish Tacos
Baja Fish Tacos

Here’s the recipe! Enjoy!

San Antonio Style Puffy Tacos

San Antonio style Puffy Tacos

Fresh made masa pressed and deep fried filled with beef or chicken.
Print Recipe Pin Recipe
Course dinner, Lunch, Main Course
Cuisine Mexican, Texmex
Servings 4 servings

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.

Video

https://youtu.be/vKrjFaIvCqA
Keyword mexican food, puffy tacos, san antonio style puffy tacos, tacos, Texas, texmex
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Filed Under: Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile Tagged With: puffy tacos, san antonio puffy tacos, tacos, tex mex

The Best! Beautiful Chicken Taco Salad

January 14, 2020 by Becky Spoon

Chicken Taco SaladJump to Recipe
Chicken Taco Salad
Chicken Taco Salad

Still on that “healthyish” train, I made this Chicken Taco Salad and it is better than the taco salad I’ve been used to having. You know the one with loads of ground beef, Doritos, the Catalina dressing? Don’t get me wrong it is delicious! But you know January is a time we kind of want to cut back on a little fat.

Enter the ground chicken taco salad. No greasy residue, this salad is just loaded with flavors like the spicy ground chicken, black beans, power greens, cheese, avocado, just to name a few! This is beautiful, delicious and it is still what I was trying to achieve, a little healthyish, all at the same time!

And if you follow me, you know we eat a lot of tacos! And Mexican Food! We love it! The best thing ever. And those ground beef tacos loaded with salad, guacamole, sour cream, salsa, cheese are to die for! But why not lighten them up with spicy ground chicken or turkey and have them on a soft corn tortilla rather than a crispy taco or a flour tortilla. Well, that’s another post, but you get what I’m saying. you can still have those amazing flavors and favorite dishes if you just lighten them up a little and make them a little more “healthyish”.

Chicken Taco Salad
Chicken Taco Salad

When I make a dish that I have cut back on this or that or added more greens, chicken or turkey in place of ground beef, I am so worried my husband won’t like it. Well, not in this case at all. he loved this!

I used the same Avocado Ranch Dressing that I used on the Spicy Chicken Tacos with Broccoli Slaw from the post the other day. You need to try that recipe too! Here’s the link for both: https://the2spoons.com/spicy-chicken-tacos-with-broccoli-slaw/.

Spicy Chicken Tacos
Spicy Chicken Tacos

The black beans I used were some I had leftover. I just put them in a colander and rinsed them. You can use canned if you don’t want to make homemade. These are a good brand that you can get from HEB, Whole Foods or even Amazon: https://amzn.to/2tXnM8m.

The Best! Beautiful Chicken Taco Salad

Chicken Taco Salad
Chicken Taco Salad

I used chipotle chili powder in this. The local HEB I go to has bins of spices you can just get small amounts and that is where I found mine. The smoked paprika is the same, I got it from the bulk bins and it is a sweet paprika.

Here you go with the recipe! Let me know what you think after you make it! Delish!

Chicken Taco Salad
Chicken Taco Salad

Chicken Taco Salad

Print Recipe
Course Appetizer, dinner, Lunch, Main Course
Cuisine Mexican, Texmex

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 lb ground chicken (you could use turkey)
  • 2 tsp chipotle chile powder
  • 1 tbsp smoked sweet paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • salt and pepper
  • 1/3 cup cilantro, chopped
  • 6 cups mixed leafy greens or a mix of power greens
  • 2-4 Roma tomatoes, quartered or diced
  • 2-4 Radishes, sliced
  • 1 Bunch Green onions, small sliced.
  • 1 cup cooked black beans
  • 1 sliced avocado
  • 1 cup cubed cheddar cheese
  • 1-2 cups tortilla strips homemade or store bought crushed (i made the strips)

For the Avocado Ranch Dressing

  • 1/2 cup buttermilk
  • 1 cup fresh cilantro
  • 1 jalapeno, halved and seeded
  • juice from one lime
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper

Instructions
 

  • To make the tortilla strips, slice a couple of corn tortillas into very thin strips. Heat about an inch of oil in a skillet until hot. Add the tortilla strips, stirring to separate and cook until browned. Remove from the skillet and drain on a paper towel and set aside.
  • Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
  • Make the dressing by combining all ingredients in a blender and blend until smooth and creamy, adding additional buttermilk, 1 tablespoon at a time, as needed to thin the sauce.
  • In a large salad bowl, combine the greens, black beans, avocado, mango, and cheese. Top the salad with the chicken taco meat and then drizzle with the dressing . Toss to combine and then top with tortilla strips. Enjoy!
Keyword healthyish, salad, taco chicken salad, taco salad
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Filed Under: Salads Tagged With: mexican food, tex mex

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