San Antonio’s been enjoying these light, crisp taco shells in restaurants for years. Could we create a home version for the rest of us?
Why This Recipe Works
A San Antonio specialty, puffy tacos are traditionally made by deep-frying and shaping fresh masa de maiz (finely ground hominy) until it puffs into a light, crispy taco shell. We use dried masa harina, since it is more readily available, and mix it with warm water to form a pliable dough. Frying in a saucepan requires less oil, and the pan’s smaller profile makes the tacos easier to shape. For a flavorful filling, picadillo made with ground beef, green bell pepper, onions, garlic, and cumin fits the bill.
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