Puffy Tacos Recipe

Ingredients

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• Puffy tacos stuffed with ground beef shopping list
• Ingredients: shopping list
• 2 pounds of ground beef shopping list
• 1/2 onion chopped shopping list
• 3 cloves of garlic minced shopping list
• 3 jalapeno peppers chopped shopping list
• 1 tablespoon of chili powder shopping list
• 1 tablespoon of cumin shopping list
• 1 tablespoon of Mexican oregano shopping list
• 2 tablespoons of fresh cilantro shopping list
• 1/2 teaspoon of powdered cayenne pepper shopping list
• 1/2 cup of your favorite salsa shopping list
• salt and pepper to taste shopping list
• 1/4 cup of oil shopping list
• 1 tablespoon of lime juice shopping list
• Method: shopping list
• Heat oil in skillet on medium heat. shopping list
• Throw in onions and peppers, and cook for about 10 minutes. shopping list
• Add garlic, and cook for 2 minutes. shopping list
• Add all the other ingredients except the lime juice, stirring occasionally until meat is brown. shopping list
• Cover skillet, turn heat down to low, and simmer for about 20 minutes, stirring occasionally. shopping list
• Stir in lime juice. shopping list
• Puffy taco shells shopping list
• Ingredients: shopping list
• 2 cups of masa harina shopping list
• 1 1/4 cups of water shopping list
• 1/4 teaspoon of salt shopping list
• 1 quart of peanut or canola oil shopping list
• Method: shopping list
• Mix masa harina, water and salt together until it forms into a soft ball. If it's too dry, add a bit more water a tablespoon at a time. shopping list
• Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin. shopping list
• Keep pressed discs covered with a damp cloth. shopping list
• Heat up two inches of oil in a pot or skillet to 350 degrees. shopping list
• Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape. shopping list
• Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side). shopping list
• Remove from oil and drain on a paper towel. shopping list
• Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa and serve immediately. Makes 16 tacos shopping list
• Puffy Tacos Number 2 shopping list
• You’ll need a tortilla press to make the shells for these unusual tacos. A large metal spatula is also helpful. Be sure the oil is at the proper temperature. Note: It takes practice to form the V-shaped shells without breaking them; puffy tostadas are an alternative. shopping list
• Yield: 8 tacos shopping list
• 1 T. plus shopping list
• 1 tsp. cooking oil shopping list
• 1/2 c. minced onion shopping list
• 2 cloves garlic, minced shopping list
• 1 lb. ground beef (85-90% lean) shopping list
• 1 tsp. chili powder, or to taste shopping list
• 1 tsp. dried whole oregano shopping list
• 1/2 tsp. ground cumin shopping list
• 1/2 tsp. salt, or to taste shopping list
• 3/4 c. water shopping list
• 8 Puffy-taco shells shopping list
• 1 c. guacamole shopping list
• 1 c. shredded lettuce shopping list
• 1 c. finely chopped tomato salsa shopping list
• Heat oil in a skillet over medium heat, add onion, and cook until it begins to soften. Add garlic, and cook another minute. Add ground beef, increase heat slightly, and cook until done, stirring to break meat into small pieces. Stir in chili powder, oregano, cumin, and salt; cook 1 minute more. Add 3/4 c. water, bring to a simmer, and cover. Continue simmering over low heat for 15-20 minutes, or until liquid evaporates, stirring about every 3 minutes; keep warm until serving time. Prepare Puffy-taco shells. Spoon some of the beef mixture into each shell (or on top of each shell, if making puffy tostadas). Top each taco with guacamole, lettuce, tomato, and salsa. shopping list
• Puffy-taco shells shopping list
• 2 c. masa harina (finely ground dried corn for making corn tortillas) shopping list
• 1 1/8 to 1 1/3 c. warm water cooking oil shopping list
• Combine masa harina and water; prepare dough according to package directions, and divide it into 12 balls (enough for 12 shells, which allows for some mistakes). To make each shell, place a piece of waxed paper (or plastic wrap) a little larger than the tortilla press on the base of the press. Place a ball of dough onto the waxed paper just off center toward the hinges, then cover it with another piece of waxed paper. Close the press firmly to make a thin circle 4-5 inches in diameter. Heat 1 inch of cooking oil in a small skillet over medium heat until a drop of water instantly vaporizes when dropped into the oil. Remove dough round from press, and peel off the top piece of waxed paper. Invert dough round, and remove remaining waxed paper. Place dough on a metal spatula, and submerge into hot oil. Using spatula, move some of the oil over top of dough. The dough should begin to puff immediately and begin to turn golden; if it doesn’t, increase the heat. Using side of spatula, press down on center of shell to form an indentation to hold the filling (or leave shell flat if you want puffy tostadas); continue cooking a few more seconds until shell is golden brown and crispy. Drain well on paper towels. Repeat procedure with remaining tortillas. shopping list
• Puffy Tacos number 3 shopping list
• ------------------------------------------------------------------------- shopping list
• INGREDIENTS: shopping list
• 2 cups fresh masa OR instant corn flour (Maseca or Quaker masa harina) shopping list
• 1 1/3 cups warm water (if using instant masa) shopping list
• 1/4 cup lard shopping list
• 2 tablespoons baking powder shopping list
• 2 tablespoons Bolners fajita seasoning shopping list
• tortilla press shopping list
• comal or flat griddle heated to 375 degrees shopping list
• hot oil (375) for frying shopping list
• DIRECTIONS: shopping list
• Mix the fresh masa or masa harina corn flour with the baking powder and shopping list
• fajita seasoning Add the warm water to form a soft dough. Work in the shopping list
• 'warmed' lard. shopping list
• To warm the lard, microwave 10 seconds at a time until it is soft but shopping list
• not melted. shopping list
• If the mixture seems too crumbly, add more water a little at a time. shopping list
• If the dough sticks to your hand, it is too wet and you will need to add shopping list
• a little more masa. When the dough feels 'just right'- not too wet and shopping list
• not too crumbly, then put into a plastic bag, seal, and let stand, for shopping list
• 20 minutes. shopping list
• Pinch off a piece of the dough about 1 1/2 inches and form into a smooth shopping list
• ball with the palms of your hands. Keep the remaining dough in the plastic shopping list
• bag to prevent from drying out. shopping list
• Open the tortilla press and lay a piece of plastic wrap or sandwich bag shopping list
• on the bottom half. Next, place a single ball of dough on the plastic in shopping list
• the center and place another piece of plastic wrap (or sandwich bag) on shopping list
• top of the ball and flatten slightly with your hand. shopping list
• Close the press firmly, then open. Dampen your hands with a little water shopping list
• and peel the top bag off the tortilla, then lift the bottom plastic bag up shopping list
• with the tortilla still on it. Transfer the tortilla, dough side down, to shopping list
• your dampened hand. With your free hand, carefully peel the bag off the shopping list
• dough. shopping list
• Place the tortilla that is approximately 1/8 inch thick carefully onto the shopping list
• hot comal and let cook for 20-30 seconds. Turn over and cook for another shopping list
• 20-30 seconds. With a spatula, remove from the comal and gently place in shopping list
• the hot oil. shopping list
• Let fry for about 20 -30 seconds, then with a metal spatula or slotted shopping list
• spoon gently flip the flat tortilla over in the hot oil. Using a pair of shopping list
• metal tongs or the back of a large metal slotted spoon, place in the middle shopping list
• and gently push down to form a 'V' with the tortilla. Let fry for a about shopping list
• 1 minute, but not until completely crisp. shopping list
• Remove and drain on paper towels. Fill with your favorites including shopping list
• refried beans, chicken or beef, lettuce, tomato, onion and grated cheese. shopping list