Sherris Favorite Puffy Tacos Recipes
CHIPOTLE CHICKEN PUFFY TACOS
Puffy taco shells stuffed with pulled rotisserie chicken in chipotle sauce. Topped with fresh guacamole, salsa and favorite taco toppings like lettuce, tomato and queso fresco.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, make guacamole by mixing avocados, green chiles, lime juice, red onion and cilantro, mashing slightly; set aside.
- Plate Chipotle Sauce ingredients in blender or food processor. Cover; blend on high speed until smooth. Pour half of sauce in 10-inch skillet over medium heat with chicken, reserving 1/2 cup for topping. Cover skillet; heat chicken and sauce until warm.
- Meanwhile, heat oil in 10-inch nonstick skillet over medium heat. Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.
- Fold each tortilla in half, and top with slightly less than 1/3 cup chicken mixture. Top with guacamole, a drizzle of reserved sauce, lettuce, tomato and cheese.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 22.6 g, Cholesterol 29.5 mg, Fat 20.6 g, Fiber 4.8 g, Protein 14 g, SaturatedFat 4.4 g, Sodium 487.3 mg, Sugar 2.1 g
SHERRI'S FAVORITE PUFFY TACOS
I was born and raised in San Antonio-oh, how I miss these!!! You must give them a try-you won't be disappointed-and then you will love them like I do! The taco shells come out light, airy, and crunchy---nothing better! From the Tex-Mex Cookbook by Robb Walsh. Enjoy!
Provided by Mrs.Jack
Categories Tex Mex
Time 55m
Yield 8 puffy tacos, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the masa, salt, and water in a large bowl and mix until a smooth dough forms. Knead for a few minutes or until flexible.
- Pull off pieces of dough and roll them into 8 golf ball-sized pieces.
- Place a ball between 2 pieces of plastic wrap and with a rolling pin or tortilla press, flatten the ball into a tortilla betweem 4-1/2" and 5" in diameter and 1/8" thick.
- Fill a deep skillet with 1" of oil and heat to 375°F Maintain this heat at all times!
- Slip a tortilla into the hot oil and with a spatula, baste hot oil over the top untill the tortilla puffs.
- After 1 minute, flip it over and use the spatula to crimp the tortilla in the middle to form a U shape or boat shape while it continues frying for another minute.
- After 2-3 minutes, it should hold its shape and look golden brown. Drain on paper towels.
- Serve immediately with your favorite taco filling and toppings.
Nutrition Facts : Calories 208.1, Fat 2.1, SaturatedFat 0.3, Sodium 585.7, Carbohydrate 43.5, Protein 5.3
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