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Per serving
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- 1
Brown the beef
Cook the ground beef in a skillet over medium heat, breaking it up with a spatula, until browned all the way through.
- 2
Onion and garlic
Add the finely chopped onion and cook until softened, about 3 to 4 minutes. Stir in 2 minced garlic cloves and cook 30 seconds more.
- 3
Season the picadillo
Add the chili powder, cumin, paprika, Mexican oregano, 1/2 teaspoon of the salt, and the black pepper. Stir until everything is combined and the beef smells incredible. Keep it warm on low heat — you want the filling ready before a single shell hits the oil.
- 4
Mix the masa
Combine the masa harina, warm water, and the remaining 1/2 teaspoon salt in a bowl. Mix until you get a soft dough about the texture of playdough — not sticky, not cracking. Too crumbly? Add water a splash at a time. Too wet? Add masa a spoonful at a time.
- 5
Rest the dough
Cover the dough with a damp paper towel and let it rest 10 minutes so the masa fully hydrates. Do not skip this — dry dough will not puff.
- 6
Press the rounds
Divide the dough into 8 equal balls. Using a tortilla press (or a rolling pin, or two heavy plates), flatten each ball between plastic into a 5 to 6 inch round about 1/8 inch thick. Not paper thin — you need enough body to trap steam.
- 7
Heat the oil
Heat the vegetable oil in a heavy skillet or pot to 350°F. Use a thermometer if you have one. A pinch of dough should sizzle and float up right away.
- 8
Fry and fold
Slide one masa round into the oil. As it puffs, spoon hot oil over the top to help it balloon, then gently press the center with tongs or a spatula so it folds into a taco shape. Fry until golden and crisp, roughly 30 to 45 seconds, then drain on paper towels. One at a time — crowding the pan kills the puff.
- 9
Fill and pile on toppings
Spoon the warm picadillo into each shell while they are still hot. Top with shredded lettuce, diced tomatoes, Mexican blend cheese, salsa, and a fat dollop of sour cream. Serve immediately.
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San Antonio Puffy Tacos
Created by: TacoEveryDay
Ingredients
- 1 lb ground beef
- 1/2 cup onion
- 2 garlic
- 1 tsp Mexican oregano
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cup masa harina
- 1 1/2 cup water
- 4 cup vegetable oil
- 2 cup lettuce
- 1 cup tomatoes
- 1 cup Mexican blend cheese
- 1 cup salsa
- 1/2 cup sour cream
Instructions
- Brown the beefCook the ground beef in a skillet over medium heat, breaking it up with a spatula, until browned all the way through.
- Onion and garlicAdd the finely chopped onion and cook until softened, about 3 to 4 minutes. Stir in 2 minced garlic cloves and cook 30 seconds more.
- Season the picadilloAdd the chili powder, cumin, paprika, Mexican oregano, 1/2 teaspoon of the salt, and the black pepper. Stir until everything is combined and the beef smells incredible. Keep it warm on low heat — you want the filling ready before a single shell hits the oil.
- Mix the masaCombine the masa harina, warm water, and the remaining 1/2 teaspoon salt in a bowl. Mix until you get a soft dough about the texture of playdough — not sticky, not cracking. Too crumbly? Add water a splash at a time. Too wet? Add masa a spoonful at a time.
- Rest the doughCover the dough with a damp paper towel and let it rest 10 minutes so the masa fully hydrates. Do not skip this — dry dough will not puff.
- Press the roundsDivide the dough into 8 equal balls. Using a tortilla press (or a rolling pin, or two heavy plates), flatten each ball between plastic into a 5 to 6 inch round about 1/8 inch thick. Not paper thin — you need enough body to trap steam.
- Heat the oilHeat the vegetable oil in a heavy skillet or pot to 350°F. Use a thermometer if you have one. A pinch of dough should sizzle and float up right away.
- Fry and foldSlide one masa round into the oil. As it puffs, spoon hot oil over the top to help it balloon, then gently press the center with tongs or a spatula so it folds into a taco shape. Fry until golden and crisp, roughly 30 to 45 seconds, then drain on paper towels. One at a time — crowding the pan kills the puff.
- Fill and pile on toppingsSpoon the warm picadillo into each shell while they are still hot. Top with shredded lettuce, diced tomatoes, Mexican blend cheese, salsa, and a fat dollop of sour cream. Serve immediately.