Sherri's Favorite Puffy Tacos |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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! Ingredients:
2 cups masa harina |
1 teaspoon salt |
1 1/4 cups warm water |
peanut oil (for frying) |
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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