Best 7 Puffy Tacos Recipes

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**Introduction:**

Embark on a culinary journey to discover the delightful realm of puffy tacos, a delectable treat that combines crispy shells, savory fillings, and an array of tantalizing toppings. Originating from the vibrant streets of Mexico, these puffed-up tacos have become a beloved dish worldwide, capturing hearts with their unique texture and explosion of flavors. Inside this article, you'll find a collection of carefully curated puffy taco recipes, each offering a distinct taste experience. From traditional fillings like seasoned ground beef and refried beans to innovative options like crispy fish and tangy shrimp, these recipes cater to diverse palates and dietary preferences. With step-by-step instructions and expert tips, you'll be able to create these puffy delights in the comfort of your own kitchen, turning your ordinary meals into extraordinary culinary adventures. So, gather your ingredients, ignite your culinary passion, and let's embark on this flavorful exploration of puffy tacos!

Let's cook with our recipes!

PUFFY TACOS



Puffy Tacos image

Provided by Food Network

Time 30m

Yield 14 tacos

Number Of Ingredients 3

3 cups corn tortilla mix
1/2 tablespoon salt
2 1/4 cups warm water

Steps:

  • Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato.
  • Caution; Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.

YUCATAN CHICKEN PUFFY TACOS WITH PEANUT-RED CHILI BBQ SAUCE AND RED CABBAGE SLAW



Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 3h25m

Yield 6 servings

Number Of Ingredients 47

1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons ancho chili powder
3 cloves garlic, coarsely chopped
6 chicken thighs
2 tablespoons canola oil
Salt and freshly ground black pepper
Peanut-Red Chile BBQ Sauce, recipe follows
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup molasses
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
2 tablespoons pureed chipotle chiles in adobo, pureed
Salt and freshly ground pepper
1 tablespoon canola oil
2-inch piece fresh ginger, peeled and finely chopped
1 1/2 cups Mesa BBQ Sauce
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons soy sauce
1/4 cup peanut butter
Salt and pepper
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup rice wine vinegar
1/2 cup freshly squeeze orange juice
1/4 cup canola oil
1 tablespoon honey
1/4 cup chopped cilantro leaves
2 tablespoons finely chopped fresh mint leaves
3 cups corn masa mix
1 1/2 teaspoons salt
2 1/4 cups warm water
Vegetable oil, for frying
Shredded chicken, guacamole, beans and cheese or your favorite filling
1/2 finely chopped roasted peanuts
1 tablespoon light brown sugar
2 tablespoons finely chopped cilantro leaves

Steps:

  • Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.
  • Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.
  • Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
  • Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
  • Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
  • Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
  • Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
  • Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
  • Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
  • Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
  • Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
  • Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.
  • Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
  • Combine all ingredients in a small bowl just before serving.

PUFFY TACOS



Puffy Tacos image

Provided by Aaron May

Categories     main-dish

Time 1h20m

Yield 8 tacos

Number Of Ingredients 18

2 quarts vegetable oil
2 1/2 cups masa harina
Kosher salt and freshly ground black pepper
1 1/2 cups warm water
1 1/2 pounds (80/20) ground beef
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 small yellow onion, diced
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
1/2 teaspoon dried Mexican oregano
1/2 teaspoon cayenne pepper
6 ounces canned crushed tomatoes
8 ounces iceberg lettuce, shredded
6 ounces sour cream
8 ounces pico de gallo
4 ounces Cheddar
2 limes, cut into wedges

Steps:

  • For the taco shells: In a large, heavy-bottomed pot over medium-high heat, heat 3 inches oil to 375 degrees F or preheat your fryer to 375 degrees F. Line a baking sheet with a wire rack.
  • Mix the masa harina and 1 teaspoon salt together in medium bowl. Add the warm water and combine until it comes together, about 30 seconds. Cover the dough and let rest for 8 to 10 minutes.
  • Divide the dough into 8 equal portions and roll each into a smooth ball. Keep covered and work quickly.
  • Cut two 8-inch squares of parchment and line a tortilla press. Add a dough ball, then top with the other piece of parchment and press into disc, 5- to 6-inches in diameter.
  • Carefully remove the tortilla and place in the hot oil. Fry the tortilla until it begins to puff, 25 to 30 seconds, then flip the tortilla, cooking another 25 to 30 seconds. Press down in the center of the tortilla with a metal spatula to form a taco shell, submerging the tortilla completely. Fry until golden brown and the taco shell holds its shape, another 30 to 45 seconds.
  • Let drain on a wire rack lined baking sheet, then season with salt and reserve. Repeat with the remaining dough.
  • For the filling: Heat a 12-inch cast-iron pan over medium heat. Add the ground beef and cook, stirring to break up; sprinkle with salt and pepper and cook the ground beef fully, 2 to 3 minutes. Add the garlic and onion, stirring to prevent burning. Meanwhile, combine the cumin, chili powder, Mexican oregano and cayenne in a bowl, stirring to combine. Once the garlic and onion begin to turn translucent, about 1 minute, add the seasoning mixture and stir to combine. Add the crushed tomatoes to the same bowl and stir to combine, collecting any remaining spices, then add to the pan. Stir together until the beef is coated and allow to simmer until thickened, 8 to 10 minutes.
  • Equally divide the taco meat into the puffy taco shells. Add equal amounts lettuce, sour cream and pico de gallo to each taco. Grate Cheddar over each taco with a rasp grater. Serve with lime wedges.

BEEF PICADILLO PUFFY TACOS



Beef Picadillo Puffy Tacos image

Puffy Tacos: The Pride of San Antonio!

Provided by Superica, Atlanta, GA

Categories     Bon Appétit     Beef Shank     Kid-Friendly     Tortillas     Small Plates

Yield Serves 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, plus more for frying (about 4 cups)
1/2 small onion, chopped
1 small Yukon Gold potato, peeled, chopped
1 small carrot, peeled, chopped
1 small poblano chile, chopped
2 garlic cloves, thinly sliced
Kosher salt
2 pounds ground beef chuck (20% fat)
2 cups fresh salsa
8 corn tortillas
Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, cilantro, and lime wedges (for serving)
Special equipment:
A deep-fry thermometer

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high and cook onion, potato, carrot, chile, and garlic, stirring occasionally, until onion is golden and soft, 8-10 minutes. Season with salt, add chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add ground beef and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12-15 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15-20 minutes. Season beef picadillo with salt.
  • Meanwhile, pour oil into a medium heavy pot to come 3" up the sides; fit with thermometer. Heat over high until thermometer registers 375°. Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate-or "puff"-the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil's surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.
  • Spoon beef picadillo into shells and top with lettuce, tomatoes, cheese, and cilantro. Serve with lime wedges.
  • Do ahead
  • Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving.

CHICKEN PUFFY TACOS



Chicken Puffy Tacos image

Almost everyone I know rants and raves about "Chicken Puffy Tacos!" The "puffy" part of the name comes from using fried flour tortillas instead of crispy corn or plain flour, but what makes these tacos irrestible is the meat. I personally love the meat in a folded and fried flour tortilla w/ cheese, guacomole, lettuce, tomato, and sour cream. *I've also used simply 4-5lb of frozen chicken breasts for this recipe as well, but the whole chicken (with skin and bone) makes it much better.

Provided by Rocky Walls

Categories     Whole Chicken

Time 4h20m

Yield 24 Tacos, 24 serving(s)

Number Of Ingredients 14

1 whole chicken, quartered
1 large yellow onion, chopped
1/2 head garlic clove, peeled and chopped
1 (4 ounce) can diced green chilies
1 cup chicken stock
1 tablespoon smoked paprika
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons Mexican oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
24 soft taco-size flour tortillas
vegetable oil (for frying)

Steps:

  • Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
  • Remove chicken and let cool, leaving sauce in the vessel.
  • When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
  • Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
  • Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
  • Add one flour tortilla at a time into oil and fry one side until lightly browned.
  • Using tongs, fold the tortilla over so that the browned side is on the inside.
  • Fry the outside until lightly browned.
  • Remove from oil, add a pinch of kosher salt and place on a cooling rack.
  • Repeat until desired number of Puffy Taco Shells are done.
  • Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.

CHIPOTLE CHICKEN PUFFY TACOS



Chipotle Chicken Puffy Tacos image

Puffy taco shells stuffed with pulled rotisserie chicken in chipotle sauce. Topped with fresh guacamole, salsa and favorite taco toppings like lettuce, tomato and queso fresco.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 14

2 avocados, pitted, peeled and cubed
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 tablespoon lime juice
2 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 cups shredded iceberg lettuce
1 plum (Roma) tomato, seeded and diced
3/4 cup crumbled queso fresco cheese
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1 canned chipotle chile in adobo sauce (with 1 tablespoon adobo sauce)
1/4 cup water
2 1/2 cups pulled (not shredded) deli rotisserie chicken (from 2-lb chicken)
1/4 cup vegetable oil
8 Old El Paso™ tortillas for soft tacos & fajitas (6 inch)

Steps:

  • In medium bowl, make guacamole by mixing avocados, green chiles, lime juice, red onion and cilantro, mashing slightly; set aside.
  • Plate Chipotle Sauce ingredients in blender or food processor. Cover; blend on high speed until smooth. Pour half of sauce in 10-inch skillet over medium heat with chicken, reserving 1/2 cup for topping. Cover skillet; heat chicken and sauce until warm.
  • Meanwhile, heat oil in 10-inch nonstick skillet over medium heat. Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.
  • Fold each tortilla in half, and top with slightly less than 1/3 cup chicken mixture. Top with guacamole, a drizzle of reserved sauce, lettuce, tomato and cheese.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 670 mg, Sugar 0 g, TransFat 1 g

PUFFY TACOS



Puffy Tacos image

Driving from Florida to California late one winter, I stopped at a little place called Ray's. Never heard of puffy tacos before, so of course I had to try them. I found this attempt to recreate those tacos on the Saveur website.

Provided by Pinay0618

Categories     Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil, plus more for frying
2 lbs boneless beef chuck, finely chopped
1 small yellow onion, peeled and minced
1 green bell pepper, stemmed, cored, and minced
1 teaspoon ground cumin
1/2 teaspoon garlic powder
salt & freshly ground black pepper
1 waxy potato, peeled, diced, and parboiled
3 tablespoons tomato paste
2 cups masa harina flour, haraina
1 1/4 cups warm water
1 ripe tomatoes, stemmed, cored, and diced
1/4 head iceberg lettuce, sliced

Steps:

  • For corn tortillas:.
  • Put masa harina into a medium bowl. Add 1 1/4 cups warm water and stir until a dough forms. Turn out onto a work surface and knead until smooth.
  • Divide dough into 8 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 4 1/2" disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.) Set plastic-covered tortillas aside as made.
  • For filling:.
  • Heat 3 tablespoons of the oil in a large skillet over high heat. Add beef and cook, breaking up meat with the back of a spoon, for 6-8 minutes. Add onions, bell peppers, cumin, garlic powder, and salt and pepper to taste and cook until vegetables are soft, 2-3 minutes. Add potatoes, then stir in tomato paste and 1 1/2 cups water. Scrape up browned bits from bottom of pan. Reduce heat to medium-low and simmer, stirring occasionally and breaking up potatoes with back of spoon, until sauce has evaporated, 25-30 minutes.
  • Preheat oven to 200°. Pour oil into a wide medium pot to a depth of 3" and heat over medium heat until temperature reaches 350° on a candy thermometer. To make the taco shells, peel plastic wrap off 1 tortilla, then carefully add tortilla to hot oil. Keeping tortilla submerged in the hot oil, use long metal tongs to gently fold tortilla in half so that edges are about 2" apart. Fry tortilla just so until it holds its shape, about 30 seconds, then gently stir taco until blistered all over and edges are golden and crisp, 2 1/2-3 minutes more. Transfer taco to paper towels to drain. Repeat process with the remaining tortillas, keeping tacos warm in the oven as you work.
  • To serve, stuff each taco shell with some of the meat filling, tomatoes, and lettuce, in that order. Serve with pickled jalapeños, if you like.

Tips:

  • Use fresh ingredients: Fresh tortillas, ground beef, and vegetables will give your tacos the best flavor.
  • Cook the ground beef until it is browned and crumbly: This will help to give it a delicious flavor.
  • Season the ground beef with your favorite taco seasoning: This will add a lot of flavor to the tacos.
  • Fry the tortillas until they are puffy and golden brown: This will help to make them crispy and delicious.
  • Fill the tacos with your favorite toppings: This could include cheese, lettuce, tomatoes, salsa, sour cream, or guacamole.
  • Serve the tacos immediately: This will ensure that they are hot and crispy.

Conclusion:

Puffy tacos are a delicious and easy-to-make meal that is perfect for any occasion. They are also a great way to use up leftover ground beef. With a few simple ingredients and a little bit of time, you can make a delicious meal that your whole family will love. So next time you are looking for a quick and easy meal, give puffy tacos a try!

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