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Sherri's Favorite Puffy Tacos

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“I was born and raised in San Antonio-oh, how I miss these!!! You must give them a try-you won't be disappointed-and then you will love them like I do! The taco shells come out light, airy, and crunchy---nothing better! From the Tex-Mex Cookbook by Robb Walsh. Enjoy!”
READY IN:
55mins
SERVES:
4
YIELD:
8 puffy tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the masa, salt, and water in a large bowl and mix until a smooth dough forms. Knead for a few minutes or until flexible.
  2. Pull off pieces of dough and roll them into 8 golf ball-sized pieces.
  3. Place a ball between 2 pieces of plastic wrap and with a rolling pin or tortilla press, flatten the ball into a tortilla betweem 4-1/2" and 5" in diameter and 1/8" thick.
  4. Fill a deep skillet with 1" of oil and heat to 375°F Maintain this heat at all times!
  5. Slip a tortilla into the hot oil and with a spatula, baste hot oil over the top untill the tortilla puffs.
  6. After 1 minute, flip it over and use the spatula to crimp the tortilla in the middle to form a U shape or boat shape while it continues frying for another minute.
  7. After 2-3 minutes, it should hold its shape and look golden brown. Drain on paper towels.
  8. Serve immediately with your favorite taco filling and toppings.

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