San Antonio Puffy Tacos
Crisp, golden masa shells puff dramatically in hot oil, then fold around savory seasoned beef and classic Tex-Mex toppings. A beloved San Antonio specialty, these puffy tacos are best served…
Ingredients
- 2 cups Masa harina
- 1 teaspoon Fine sea salt
- 1 1/2 cups Warm water
- 2 tablespoons Vegetable oil, plus more for frying
- 1 pound Ground beef
- 1/2 cup Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Dried Mexican oregano
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Freshly ground black pepper
- 1/2 cup Crushed tomatoes
- 1/4 cup Water or beef stock
- 2 cups Shredded iceberg lettuce
- 1 cup Diced ripe tomato
- 1 cup Shredded cheddar or Monterey Jack cheese
- 1/2 cup Sour cream
- 1/2 cup Salsa or pico de gallo
Instructions
- Make the masa dough: combine the masa harina and salt in a bowl. Gradually stir in the warm water and 2 tablespoons of oil until a soft, pliable dough forms. Knead for 2 minutes, cover, and rest for 20 minutes.
- Prepare the filling: heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned, about 6 minutes. Drain excess fat if necessary.
- Add the onion and cook until softened, about 4 minutes. Stir in the garlic, cumin, chili powder, oregano, salt, and pepper, and cook for 30 seconds.
- Stir in the crushed tomatoes and water or stock. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the mixture is thick but still moist. Keep warm.
- Divide the dough into 12 equal balls. Place one ball between two sheets of plastic or parchment and press or roll it into a thin round about 5 inches wide. Repeat with the remaining dough, keeping the rounds covered so they do not dry out.
- Pour 2 inches of vegetable oil into a deep, heavy saucepan and heat to 350°F (175°C). Carefully slide one masa round into the oil. After about 10 seconds, use metal tongs to gently press the center down while the edges remain above the oil, creating the characteristic taco shape.
- Fry for 45 to 60 seconds, then turn and fry the other side for 30 to 45 seconds, until puffed, crisp, and lightly golden. Drain upside down on a rack or paper towels. Repeat with the remaining masa rounds, allowing the oil to return to 350°F between batches.
- Fill each warm shell with seasoned beef, then top with shredded lettuce, diced tomato, cheese, sour cream, and salsa or pico de gallo. Serve immediately.
Watch the San Antonio Puffy Tacos cooking video
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