The Puffy Taco

As 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.

Heat 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.

Keep 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.