Description

A true crown jewel of Tex-Mex cuisine, the Puffy Taco is a San Antonio original that defies the laws of physics with its light, airy, and shatteringly crisp shell. Unlike standard hard shells, these are made from fresh masa dough that balloons instantly when it hits hot oil, creating a delicate pocket for savory fillings. Each bite offers a sophisticated contrast between the warm, spiced Picadillo beef and the cool, refreshing crunch of traditional garnishes.

Ingredients

The Masa Dough

• 2 cups Masa Harina (preferably Maseca brand)
• 1 1/2 cups Warm Water (adjust as needed for texture)
• 1/2 teaspoon Kosher Salt
• 1 quart Vegetable Oil (for deep frying)

The Picadillo Filling

• 1 pound Ground Beef (80/20 lean-to-fat ratio is best)
• 1/2 cup Yellow Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Ground Cumin
• 1 tablespoon Chili Powder (mild or medium heat)
• 8 ounces Tomato Sauce (plain canned sauce)
• 1/4 cup Beef Broth

Toppings and Garnish

• 2 cups Iceberg Lettuce (finely shredded)
• 2 pieces Roma Tomatoes (diced)
• 1 cup Cheddar Cheese (freshly shredded)
• 1/4 cup Fresh Cilantro (chopped)
• 1/2 cup Sour Cream (optional)

Instructions

1. In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should feel like playdough; if it's too dry and cracks, add a tablespoon of water at a time.
2. Cover the masa dough with a damp kitchen towel and let it rest for 15-20 minutes. This allows the corn flour to fully hydrate for a better puff.
3. While the dough rests, prepare the filling. In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles with a wooden spoon.
4. Drain the excess fat from the skillet, then stir in the diced onion and garlic. Sauté for 3-4 minutes until the onions are translucent.
5. Add the cumin, chili powder, tomato sauce, and beef broth to the skillet. Reduce heat to low and simmer for 10-15 minutes until the sauce has thickened and the flavors are well-wedded.
6. Divide the rested masa dough into 12 equal-sized balls, roughly the size of a golf ball. Keep them covered so they don't dry out.
7. In a deep, heavy-bottomed pot or Dutch oven, heat 2 inches of vegetable oil to exactly 375°F (190°C). Temperature is critical for the 'puff'.
8. Using a tortilla press lined with plastic wrap or parchment paper, flatten one masa ball into a 5-inch circle. Do not press it too thin, or it won't puff.
9. Carefully slide the raw tortilla into the hot oil. It should sink and then immediately float to the surface.
10. Using a metal spatula or a wooden spoon, gently press down on the center of the floating tortilla. This causes the edges to curl up and the center to balloon with air.
11. Once it puffs, use the spatula to gently fold the tortilla in half while it's still in the oil, creating a 'V' shape. Hold it in this shape for 30 seconds until the bottom is golden and crisp.
12. Carefully flip the shell to crisp the other side for another 30-45 seconds. The total frying time is about 90 seconds per shell.
13. Remove the shell from the oil and drain it upside down on a wire rack over paper towels to prevent sogginess.
14. Repeat the process for the remaining masa balls. It is best to fry them one at a time to maintain oil temperature.
15. Assemble the tacos immediately while the shells are warm. Fill each shell with 2-3 tablespoons of the beef picadillo, followed by shredded lettuce, tomatoes, and a generous sprinkle of cheese.