Perfect Puffy Tacos to Brag About Every Time // Beef ❤️
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Recipe Overview
Overview
Puffy tacos are a delightful twist on traditional tacos, featuring a light and airy shell that is both crispy and soft. The process begins with making the masa from instant corn masa flour, which is mixed with water and salt to create a pliable dough. This dough is then shaped into small balls and pressed out to form the taco shells. The key to achieving that perfect puff is frying them in hot oil, where they quickly expand and float to the surface.
The filling is equally important, made with ground chuck that is browned and mixed with onions, garlic, and spices. The addition of diced tomatoes and bell peppers adds a fresh flavor that complements the richness of the beef. Once the filling is ready, it’s time to assemble the tacos. Each puffy shell is filled generously with the beef mixture, topped with lettuce, cheese, and a homemade salsa for a burst of flavor.
These tacos are perfect for any occasion, whether it’s a casual weeknight dinner or a festive gathering with friends. They are not only delicious but also fun to make, allowing for creativity in the fillings and toppings. The satisfaction of biting into a freshly made puffy taco is unmatched, making this recipe a must-try for taco lovers everywhere.
Recipe Details
Steps & Tips
Combine 2 cups of masa flour with 1 teaspoon of salt.
Slowly add 1 and 1/2 cups of warm water to the masa mixture.
Tip: Add water slowly to masa to avoid over-hydrating.
Knead the masa for about a minute and a half until well hydrated.
Shape the masa into a log and cut it into 12-14 small balls.
Cover the masa balls with plastic wrap and a towel.
Tip: Cover masa with plastic wrap to prevent it from drying out.
Brown 1 pound of ground chuck in a hot skillet.
Tip: Use two spoons for better control when browning meat.
Drain excess fat from the browned meat.
Add half a medium onion to the skillet and sauté until translucent.
Add 1/4 of a large yellow bell pepper to the skillet.
Tip: Add yellow bell pepper for flavor without being noticeable.
Make a well in the mixture and add two minced garlic cloves.
Add two diced Roma tomatoes to the skillet.
Stir in 1 teaspoon of onion powder, 1/2 teaspoon of ground cumin, 1 teaspoon of sweet paprika, and 1/2 teaspoon of Mexican oregano.
Tip: Use freshly ground cumin for better flavor.
Add chopped cilantro and about half a cup of water.
Add salt to taste and let the filling simmer.
Tip: Simmer filling on low heat to allow flavors to meld.
Press the masa balls into flat discs for frying.
Tip: Keep masa covered while working to prevent drying.
Drop the pressed masa into hot oil and fry until puffy.
Tip: Ensure oil is hot enough to avoid absorbing too much oil.
Gently flip the puffy shell and press the center to ensure it puffs.
Remove the puffy shell from the oil and drain on paper towels.
Tip: Mash avocado in the same bowl for easy guacamole.
Fill the puffy shell with meat filling, lettuce, cheese, and salsa.
Tip: Add plenty of salsa for extra flavor.
Serve the tacos with rice on the side.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using 80/20 ground beef ensures a juicy filling for the tacos.
- •Masa flour is essential for making the taco shells light and puffy.
- •Keeping the masa covered prevents it from drying out during preparation.
- •The addition of yellow bell pepper enhances the flavor without being overpowering.
