Puffy Tacos Texas Style
Get ready to elevate your taco night with these irresistible Puffy Tacos Texas Style, a true Lone Star State specialty! Featuring golden, crispy-yet-tender taco shells made from freshly pressed masa harina, these tacos deliver a delightful puff when fried to perfection. The filling is a savory and aromatic blend of seasoned ground beef, sautéed onions, garlic, and diced tomatoes, creating a flavor-packed base. Pile on classic toppings like crisp shredded lettuce, sharp cheddar cheese, creamy sour cream, and zesty salsa for the ultimate taco experience. Perfect for entertaining or a fun family dinner, these puffy tacos are as satisfying as they are unique. Whether you're a Texas native or just taco-obsessed, this crowd-pleaser is sure to become a favorite meal in your rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups masa harina
- 0.5 teaspoons salt
- 1.5 cups warm water
- 4 cups vegetable oil (for frying)
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.75 teaspoon salt (for filling)
- 1 cup diced tomatoes
- 1.5 cups shredded lettuce
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup salsa
Instructions
In a large mixing bowl, whisk together the masa harina and 0.5 teaspoon of salt.
Gradually add warm water while mixing until the dough comes together into a soft, moist ball. Cover and let rest for 15 minutes.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball between two sheets of plastic or parchment paper using a tortilla press or a heavy skillet until about 4-5 inches in diameter.
In a large, deep skillet or pot, heat vegetable oil to 375°F (190°C).
Gently add one tortilla to the hot oil. Fry for about 20-30 seconds until it begins to puff. Use tongs to fold it in half, creating a taco shell shape, and fry for an additional 1-2 minutes, flipping to ensure even frying. Remove and drain on a plate lined with paper towels. Repeat with remaining tortillas.
In a large skillet over medium-high heat, cook the ground beef until browned, about 5 minutes. Drain any excess fat.
Add the chopped onion and garlic to the skillet and cook until softened, about 3 minutes.
Stir in chili powder, ground cumin, paprika, and 0.75 teaspoon of salt. Cook for 1 more minute to toast the spices.
Add the diced tomatoes to the beef mixture and cook for 2-3 minutes until heated through. Adjust seasoning if necessary.
To assemble, fill each puffy taco shell with a scoop of the seasoned beef mixture.
Top with shredded lettuce, cheddar cheese, a dollop of sour cream, and a spoonful of salsa. Serve immediately and enjoy your Texas-style puffy tacos!
Nutrition Facts
Calories |
10189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1089.8 g | 1397% | |
| Saturated Fat | 207.3 g | 1036% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5806 mg | 252% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 25.6 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1309 mg | 101% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2455 mg | 52% | |
*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.
