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Puffy Tacos
Recipe provided by Los Barrios Restaurant, San Antonio

3 cups corn masa mix (see note)
1-1/2 tsp. salt
2-1/4 cups warm water
Vegetable oil for frying
Favorite taco fillings

Combine masa mix, salt, and warm water in large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll into balls about the size of a ping-pong ball. Cut a quart-size resealable plastic bag open down both sides, to form a rectangle. Use the bag as you shape the tortillas, so they do not stick. Lay one side of the plastic on a clean countertop (or tortilla press). Place a ball of dough in the center and fold the other side of the plastic over the dough. Press out the tortilla with a heavy skillet (or top of tortilla press). Meanwhile, pour 2 inches of vegetable oil into a large, deep pot and heat to 350°F. Drop a tortilla into the hot oil, and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation along the center of the tortilla to form a taco shape. Transfer to paper towels to drain. Repeat with remaining tortillas. Fill each taco with 2 Tbsp. cooked ground meat or shredded chicken, guacamole, beans and cheese, or your favorite filling. Top with shredded lettuce and diced tomatoes. Caution: Be very careful when making the tacos. Make sure there is proper ventilation and do not allow the oil to get too hot. Makes 12 to 15 tacos.
*Note: Masa mix can be found at Latino markets and some larger grocery stores.

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