Chicken Puffy Tacos
Craving a fun and flavorful twist on taco night? These Chicken Puffy Tacos deliver a deliciously crispy and airy taco shell, made from freshly fried masa harina dough, that’s as satisfying to make as it is to eat. The juicy, shredded chicken is simmered in broth and coated with a bold blend of garlic, cumin, chili powder, and paprika for a smoky, spiced filling that pairs perfectly with your favorite taco toppings like shredded lettuce, diced tomatoes, cheddar cheese, and a dollop of sour cream. With its unique homemade shells and vibrant, zesty flavors, this recipe is perfect for impressing guests or upgrading your weeknight dinner routine. Serve these irresistible tacos fresh from the skillet for a fiesta of textures and tastes!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 2 cups Vegetable oil
- 2 cups Masa harina (corn flour)
- 1.5 cups Warm water
- 1 cup Lettuce, shredded
- 0.5 cup Tomatoes, diced
- 0.5 cup Cheddar cheese, shredded
- 0.25 cup Sour cream (optional)
- 2 tablespoons Cilantro, chopped (optional)
Instructions
Place the chicken breasts in a medium saucepan and pour in the chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes or until the chicken is fully cooked.
Remove the chicken from the broth and shred it using two forks. Set aside.
In a medium bowl, combine the garlic powder, cumin, chili powder, paprika, and salt. Add the shredded chicken to the bowl and toss to coat evenly with the spices. Set aside.
In a separate large bowl, prepare the taco dough by mixing masa harina with warm water. Knead the dough until it becomes smooth and pliable (about 2-3 minutes). Cover the dough with a damp towel to prevent it from drying out.
Divide the dough into 12 equal pieces and roll each into a ball. Using a tortilla press or rolling pin, flatten each ball into a thin circle, about 4 inches in diameter.
Heat the vegetable oil in a large, deep skillet or frying pan over medium-high heat. The oil should be hot but not smoking. To test, drop a small piece of dough into the oil — it should sizzle immediately.
Carefully fry each dough circle one at a time. Using tongs, press down gently in the center of each circle as it fries to form a taco shape. Fry for about 30-60 seconds on each side, or until puffed and golden brown. Drain the tacos on a plate lined with paper towels.
To assemble, fill each puffy taco shell with the seasoned shredded chicken. Top with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, and cilantro, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
5506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.1 g | 601% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5305 mg | 231% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 10.0 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1031 mg | 79% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3151 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
