Sherris Favorite Puffy Tacos Food

CHICKEN PUFFY TACOS

Steps:

• Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
• Remove chicken and let cool, leaving sauce in the vessel.
• When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
• Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
• Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
• Add one flour tortilla at a time into oil and fry one side until lightly browned.
• Using tongs, fold the tortilla over so that the browned side is on the inside.
• Fry the outside until lightly browned.
• Remove from oil, add a pinch of kosher salt and place on a cooling rack.
• Repeat until desired number of Puffy Taco Shells are done.
• Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.

PUFFY TACOS

Steps:

• Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato.
• Caution; Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.

PUFFY TACOS

Steps:

• For corn tortillas:.
• Put masa harina into a medium bowl. Add 1 1/4 cups warm water and stir until a dough forms. Turn out onto a work surface and knead until smooth.
• Divide dough into 8 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 4 1/2" disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.) Set plastic-covered tortillas aside as made.
• For filling:.
• Heat 3 tablespoons of the oil in a large skillet over high heat. Add beef and cook, breaking up meat with the back of a spoon, for 6-8 minutes. Add onions, bell peppers, cumin, garlic powder, and salt and pepper to taste and cook until vegetables are soft, 2-3 minutes. Add potatoes, then stir in tomato paste and 1 1/2 cups water. Scrape up browned bits from bottom of pan. Reduce heat to medium-low and simmer, stirring occasionally and breaking up potatoes with back of spoon, until sauce has evaporated, 25-30 minutes.
• Preheat oven to 200°. Pour oil into a wide medium pot to a depth of 3" and heat over medium heat until temperature reaches 350° on a candy thermometer. To make the taco shells, peel plastic wrap off 1 tortilla, then carefully add tortilla to hot oil. Keeping tortilla submerged in the hot oil, use long metal tongs to gently fold tortilla in half so that edges are about 2" apart. Fry tortilla just so until it holds its shape, about 30 seconds, then gently stir taco until blistered all over and edges are golden and crisp, 2 1/2-3 minutes more. Transfer taco to paper towels to drain. Repeat process with the remaining tortillas, keeping tacos warm in the oven as you work.
• To serve, stuff each taco shell with some of the meat filling, tomatoes, and lettuce, in that order. Serve with pickled jalapeños, if you like.

CAPIROTADA

Steps:

• Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
• Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
• Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
• Remove from heat and take out onions and cinnamon sticks.
• Toast the french bread (you can do this ahead of time or while the syrup is cooking).
• Spread margarine liberally on both sides of toast.
• Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
• Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
• Bake in a 350 degree oven for 30 to 40 minutes.
• Serve hot or cold.
• Store in the refrigerator.