The Puffy Taco

Puffy TacoAs many of you might know by now, I typically make my own corn tortillas, due to the freshness and flavor. I make them when making regular tacos, empanadas, or chips. Simply put, they are so easy to make and taste so much better. A couple of days ago I was tuned into the Food Network and came across Bobby Flay’s Throwdown. The subject matter, Puffy Tacos. Now granted, I had already had dinner, was not that hungry, but when that show was about half way done, my mouth was watering and I was ready to take on the puffy taco.

Last night my family had the choice of my wife’s new found glory, chicken and rice (awesome), or fettuccine alfredo, both leftovers. My opinion was that we had our share of both, and as we could have gone in for them, I simply could not get the puffy taco off my mind. We had all of the ingredients on hand, so I was proactive and got them started. You talk about awesome tacos, the puffy is here to stay.

Tortilla Ingredients:

  • 3 cups of Masa Harina
  • 1/2 tablespoon of salt
  • 2 1/4 cups of luke warm water
  • Cooking oil, approximately 2 inches deep and enough for a medium sized deep fryer to fit the tortilla and room to move it around

Taco Ingredients: (Your call)

  • Chicken, pork, or ground beef
  • Finely chopped head lettuce
  • Cheese of your choice
  • Guacamole
  • Whatever else you want or need to build your taco. You know what you like.

Puffy TacoHeat your oil on medium to high heat for roughly seven minutes or so or until it comes to temperature.

In a large bowl, mix the masa harina, salt, and water together, and mix with your hands until you form a nice dough. Take a chunk of the dough and roll into a large ball, larger than a ping pong ball. Place this on your tortilla press, or roll out if you have to, making sure to use plastic wrap to prevent any sticking. You want to form this into a round tortilla shape, and one that is not too thin.
Add the tortilla to the oil and let it fry for roughly 30-45 seconds. You will notice it begins to puff up. With a metal spatula, gently move the oil to the top of it for continued cooking. Flip over, and then place the edge of your spatula in the middle of it and shape it into a taco shell. I used a spoon as well to assist with this process.

Puffy TacoKeep it submerged in the oil to allow for cooking. Gently remove it from the oil. You will notice that there is oil bubbling in the inside pockets. I took a knife and gently made in insert to release any oil. Let drain on paper towel, and repeat the process. This made roughly 11 shells.

When you are ready, simply add your taco ingredients, load it up, and enjoy. The texture of the taco was amazing. My kids informed me this one is here to stay.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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