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Ingredients

• Puffy tacos stuffed with ground beef
• Ingredients:
• 2 pounds of ground beef
• 1/2 onion chopped
• 3 cloves of garlic minced
• 3 jalapeno peppers chopped
• 1 tablespoon of chili powder
• 1 tablespoon of cumin
• 1 tablespoon of Mexican oregano
• 2 tablespoons of fresh cilantro
• 1/2 teaspoon of powdered cayenne pepper
• 1/2 cup of your favorite salsa
• salt and pepper to taste
• 1/4 cup of oil
• 1 tablespoon of lime juice
• Method:
• Heat oil in skillet on medium heat.
• Throw in onions and peppers, and cook for about 10 minutes.
• Add garlic, and cook for 2 minutes.
• Add all the other ingredients except the lime juice, stirring occasionally until meat is brown.
• Cover skillet, turn heat down to low, and simmer for about 20 minutes, stirring occasionally.
• Stir in lime juice.
• Puffy taco shells
• Ingredients:
• 2 cups of masa harina
• 1 1/4 cups of water
• 1/4 teaspoon of salt
• 1 quart of peanut or canola oil
• Method:
• 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.
• Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
• Keep pressed discs covered with a damp cloth.
• Heat up two inches of oil in a pot or skillet to 350 degrees.
• 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.
• Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
• Remove from oil and drain on a paper towel.
• Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa and serve immediately. Makes 16 tacos
• Puffy Tacos Number 2
• 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.
• Yield: 8 tacos
• 1 T. plus
• 1 tsp. cooking oil
• 1/2 c. minced onion
• 2 cloves garlic, minced
• 1 lb. ground beef (85-90% lean)
• 1 tsp. chili powder, or to taste
• 1 tsp. dried whole oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. salt, or to taste
• 3/4 c. water
• 8 Puffy-taco shells
• 1 c. guacamole
• 1 c. shredded lettuce
• 1 c. finely chopped tomato salsa
• 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.
• Puffy-taco shells
• 2 c. masa harina (finely ground dried corn for making corn tortillas)
• 1 1/8 to 1 1/3 c. warm water cooking oil
• 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.
• Puffy Tacos number 3
• -------------------------------------------------------------------------
• INGREDIENTS:
• 2 cups fresh masa OR instant corn flour (Maseca or Quaker masa harina)
• 1 1/3 cups warm water (if using instant masa)
• 1/4 cup lard
• 2 tablespoons baking powder
• 2 tablespoons Bolners fajita seasoning
• tortilla press
• comal or flat griddle heated to 375 degrees
• hot oil (375) for frying
• DIRECTIONS:
• Mix the fresh masa or masa harina corn flour with the baking powder and
• fajita seasoning Add the warm water to form a soft dough. Work in the
• 'warmed' lard.
• To warm the lard, microwave 10 seconds at a time until it is soft but
• not melted.
• If the mixture seems too crumbly, add more water a little at a time.
• If the dough sticks to your hand, it is too wet and you will need to add
• a little more masa. When the dough feels 'just right'- not too wet and
• not too crumbly, then put into a plastic bag, seal, and let stand, for
• 20 minutes.
• Pinch off a piece of the dough about 1 1/2 inches and form into a smooth
• ball with the palms of your hands. Keep the remaining dough in the plastic
• bag to prevent from drying out.
• Open the tortilla press and lay a piece of plastic wrap or sandwich bag
• on the bottom half. Next, place a single ball of dough on the plastic in
• the center and place another piece of plastic wrap (or sandwich bag) on
• top of the ball and flatten slightly with your hand.
• Close the press firmly, then open. Dampen your hands with a little water
• and peel the top bag off the tortilla, then lift the bottom plastic bag up
• with the tortilla still on it. Transfer the tortilla, dough side down, to
• your dampened hand. With your free hand, carefully peel the bag off the
• dough.
• Place the tortilla that is approximately 1/8 inch thick carefully onto the
• hot comal and let cook for 20-30 seconds. Turn over and cook for another
• 20-30 seconds. With a spatula, remove from the comal and gently place in
• the hot oil.
• Let fry for about 20 -30 seconds, then with a metal spatula or slotted
• spoon gently flip the flat tortilla over in the hot oil. Using a pair of
• metal tongs or the back of a large metal slotted spoon, place in the middle
• and gently push down to form a 'V' with the tortilla. Let fry for a about
• 1 minute, but not until completely crisp.
• Remove and drain on paper towels. Fill with your favorites including
• refried beans, chicken or beef, lettuce, tomato, onion and grated cheese.

Description

A Truly Different Mexican Treat

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