San Antonio Puffy Tacos

Two crispy tacos filled with ground beef, shredded lettuce, diced tomatoes, shredded cheese, salsa, and a dollop of sour cream on a white plate, with salsa and more food in the background.

These puffy tacos are light, crispy, airy and flavorful, just like the puffy tacos in San Antonio, Texas! Made with masa harina and fried hot and fast, they puff up like magic. Fill 'em fast, eat 'em hot, and taste why this Tex-Mex classic is a hometown legend.

Course Main Dishes

Cuisine Mexican, Tex-Mex

Keyword puffy taco shells, puffy tacos, San Antonio Puffy Tacos

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 359kcal

Author Michele Feuerborn

Ingredients

Beef Filling

1 pound ground beef
1/2 cup finely chopped onion
2 cloves garlic minced
1 teaspoon Mexican oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Puffy Taco Shells

2 cups masa harina
1 1/2 cups warm water
1/2 teaspoon salt
4 cups vegetable oil for frying

Toppings

2 cups shredded lettuce
1 cup diced tomatoes
1 cup Mexican blend cheese or cheddar
1 cup salsa
1/2 cup sour cream

Instructions

Ground Beef Filling

Cook the ground beef in a skillet over medium heat until browned. 
1 pound ground beef
Add the chopped onion and cook until softened, then stir in the garlic and cook for 30 seconds.
1/2 cup finely chopped onion, 2 cloves garlic
 Add chili powder, cumin, paprika, Mexican oregano, salt, and black pepper and stir until well combined.
1 teaspoon Mexican oregano, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper

Puffy Taco Shells

Combine the masa harina, warm water, and salt in a bowl and mix until a soft dough forms. 
2 cups masa harina, 1 1/2 cups warm water, 1/2 teaspoon salt
Cover the dough and let it rest for 10 minutes so the masa fully hydrates.
Divide the dough into 8 equal balls and flatten each into a thin 5 to 6 inch round. 
Heat the vegetable oil in a heavy skillet to 350°F.
4 cups vegetable oil
Carefully slide one masa round into the hot oil and gently press the center with tongs so it puffs and folds into a taco shape. Spoon or lightly splash hot oil over the masa while frying to help it puff up.
Fry until golden and crisp, then transfer to paper towels to drain.
Repeat with remaining masa rounds and keep shells warm.

Fill The Puffy Tacos

Spoon the beef filling into each puffy taco shell.

Top the Tacos

Top with shredded lettuce, diced tomatoes, salsa, and sour cream and serve immediately.
2 cups shredded lettuce, 1 cup diced tomatoes, 1 cup Mexican blend cheese or cheddar, 1 cup salsa, 1/2 cup sour cream

Notes

The dough should form a nice ball. If it is too crumbly, add a little water at a time, then let sit to fully absorb. If it is too wet, add just a little masa at a time and let it sit.

Nutrition