2 Treats In 1
If you’ve never eaten a puffy taco, you’re missing out on one of life’s greatest culinary creations! Picture the usual taco shell but it’s filled with air (kinda like a blow fish) and about ¼” thick. The shell is not crunchy but when made properly arrives in-between a soft and crunchy taco and it’s made of corn flour. The taste is 100% authentic and delicious!
Growing up in San Antonio I thought puffy tacos were as common as burgers, hotdogs or soda pop. Almost since the very beginning in 1937 my family has scored our favorite Tex-Mex delights from Teka Molino which is still in operation. Whenever I visit my hometown of San Antonio I make sure and load-up on an a la carte plate filled with my favorite edibles: bean and cheese cups, guacamole cups, and of course puffy tacos.
It wasn’t until about 30 years later in life I found myself living in Round Rock (a mere 90 minutes away) and was surprised that our Tex-Mex waitress had never heard of a puffy taco. And no, they didn’t carry them.
Behold The Puffy
We accidentally fell into making the puffy tacos. We were making empanadas with masa and decided to give it a whirl. After watching the Hilah video below we realized after a couple of fails we could make the puffy tacos! They were way easier to make than holiday tamales of 2019, when I was sore for two days later from the 5-6 hours of labor. I will never see a tamale the same way again!
What’s even better my Cousin Jennifer told me that the usual beef mixture inside the puffy taco wasn’t just mere old taco meat but picadillo, so that recipe is here as well! My favorite part of the picadillo are the small potatoes that are married-up with green bell peppers and the seasoned meat. Give this dish a whirl and I think you’ll love it!
❤ No tortilla press? I found some tips for how you can press your own without a formal press. Here’s one approach that makes use of plastic cutting boards and in this YouTube video you can see what you’re doing while you press, thanks to a glass pie plate! Since our tortilla press was on extra backorder we used the pie plate method with Ziploc bags (vs. plastic wrap) and it worked like a charm.
❤ Don’t be discouraged if your first few tacos shells crack or don’t fold properly! You can use the imperfect tacos for masa chalupas, make an impromptu taco salad, dip them into queso, serve with fresh pico de gallo, etc.
❤ For the best taco filling this recipe goes hand-in-hand with this picadillo recipe. You can trust me on this one! #PinkySwear
❤ I’ve never seen a yellow (orange) Mexican cheese but that’s how Teka Molino serves theirs. So a mild cheddar would work or possibly grated Velveeta. If you want to try a white cheese, go Oaxaca or Monterey Jack.
❤ For the best creamy jalapeño dressing recipe (shown above) click here.
❤ Want to learn more about the history of the puffy taco? This video is my favorite!
❤ Using a small wire whisk we dipped the masa tortillas into the fryer and formed puffy cups! These are similar to the cups Teka Molino serves and super easy to make. AND EAT! Just load ’em up with beans n’ cheese, guacamole, picadillo… and you’re off to outer space!
Total prep: About 30 minutes (excluding the makin’ of the picadillo). This dish is best consumed fresh. We enjoy ours progressive style, meaning we set up our taco bar and eat as we make.
for the puffy:
2 cups | maseca brand corn flour
1 ½ cups | warm water
1 teaspoon | salt
to form | tortilla press (or see alternate pressing tips above)
to press | PAM Spray, plastic wrap, or a Ziploc bag with the sides trimmed away with scissors
to fill pot 2 inches deep | canola, peanut or vegetable oil (we found canola didn’t stink up the kitchen as much)
1 | deep pot or pan for frying
1 | thermometer (for testing the oil temperature)
1 | large metal spider strainer or strainer spoon ladle
1 | metal spatula
to dress your puffy:
lettuce, thinly sliced
mild yellow or white cheese, shredded
tomato (diced or sliced)
fresh pico de gallo (chopped tomato, onion, salt, lime juice, and cilantro)
iii. What To Do
A word of caution: Remember you’re frying in hot oil! Please keep kids and pets safely away from the range top in case of any wayward oil splatters.
1. Prepare the masa!
- I have a feeling for best results make your masa fresh; don’t make the masa tortillas in advance and refrigerate them.
- In a medium-sized bowl combine 2 cups of the corn flour and the water.
- Mix by hand until the dough is nice and soft. The dough should be moist but not stick to your hands. If the dough feels dry you can add a teaspoon or two of water and continue mixing until you’re happy. Don’t put too much water or else the puffy taco will get holes in it as it fries.
- Hand roll the masa into the size of a golf ball.
- Take one ball at a time and press it using your chosen pressing technique. You can press them all at once or press as you fry.
2. Puff those tacos!
- We used a 2 quart cast iron pot filled with our chosen oil and the temperature gauge attached. The oil was heated precisely to 375°F. Make sure your range vent is on!
- Insert one flattened tortilla into the oil and let it fry! Flip it over once after it has fully puffed (about 20 seconds). You’ll cook it no more than 60 seconds. After you flip the taco, form the signature fold by gently press and holding a metal spatula into the middle of the puff – this is where your toppings will eventually go. Be careful not to cut the taco in half! While forming the fold, keep the taco submerged under the oil to keep it cooking.
- Using your strainer, lift the taco from the oil, lightly shake the puffy shell a few seconds and transfer it to a cooling rack that is sitting on top of a baking sheet (to catch any oil drippings). Let the taco rest with the inside of the taco fold facing down.
- Ensure that the oil has returned to 375°F then continue making additional tacos until all the rolled masa balls are complete.
3. Dress those tacos!
- This isn’t Taco Bell! So a properly dressed taco is what tastes Um Um, vs. OH. MY. GAWD! delicious! (we’re going for the latter).
- Fill a taco with about a 1/4 cup of picadillo (or your chosen filling) then add your toppings.
- While I could go crazy with an assortment of toppings, I prefer to enjoy my puffies how Teka Molino makes them – rather simple, so the picadillo doesn’t get lost with an avalanche of other toppings. My suggestion: lettuce, cheese then the tomato slice on top.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook