Puffy Tacos
Hello! It’s Monday. It’s taco Tuesday eve! I love taco Tuesday because in our house it is “puffy taco Tuesday”. It is easily one of our top 5 favorite recipes here at the homestead. So, are you looking for a way to change up your taco Tuesday? If so, I’ve got you. Here’s what you need:
For the filling:
4 cups shredded chicken
1 medium onion (diced)
1 can of corn (drained) (I use Mexicorn)
1 can black beans (drained and rinsed)
1 can Rotel diced tomatoes with green chilis (drained)
1/2 bag of frozen green and red peppers
1/2 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1 1/2 cups Mexican cheese blend (shredded)
For the shells:
10-12 corn tortillas (look for “masa” in the ingredient list)
Oil for frying
As with most of my recipes, use this as a framework for your own creation. This is what I use, and it is crazy delicious, but I don’t know what you like. So, shred some beef instead of chicken. Take out the veggies you don’t like. Add different veggies that you do like. Go crazy friends! Make the filling that you will love.
I start by slicing my chicken breasts in half lengthwise and cooking them for 10 minutes in my InstantPot with garlic pepper and salt. After they’ve rested and cooled I shred them up finely. I usually cook 3 good sized chicken breasts and end up with the 4 cups of chicken I need.
Preheat your oven to 350°
Mix all of the veggies in a large bowl. Just put them into your bowl and give them a couple of good stirs so that they are mixed together nicely.
Mix your spices together in a small bowl.
Now lightly grease your casserole dish. (I spray mine with Pam). Spread the shredded chicken evenly along the bottom of the dish. Sprinkle the spice mixture over the chicken.
Next, layer that beautiful veggie mixture evenly on top of the chicken. Isn’t it gorgeous?? I love all the colors of the veggies. Yes, I’m easily impressed and get excited over food! Seriously though, isn’t it beautiful?
Finally, top with cheese.
Place your casserole in the oven and cook for 20-25 minutes or until the cheese is melted and the filling is heated through.
We can’t have puffy tacos without the puffy taco shells. These are amazing. They are nothing like hard or crunchy taco shells, so if that’s what you were thinking, just stop.
My mom took me to a Mexican restaurant here in Oklahoma one time when we were here by ourselves. It’s one of those places that when you pull into the parking lot you ask if you’re in the right place. The outside might not look like much, but inside it was nice and the food was incredible! We didn’t know what puffy tacos were, but we ordered them anyway. I was hooked and on a mission to figure out how to make these at home.
Masa is they key. Masa makes the tortillas puff. If you want to make your own tortillas make sure you use masa harina! If you buy corn tortillas just check the ingredient list and look for masa.
Ready to puff some shells? Ok, let’s do this.
When you are nearing the end of the cook time for the filling, fill a pot or Dutch oven with a couple inches of oil. I use canola oil. Let that heat up over high heat. You’ll know the oil is hot enough when you sprinkle a few drops of water into it and it pops immediately.
When the oil is ready place one tortilla in the oil using tongs. You will see bubbles starting to puff up on the shell after about 10 seconds.
When you see that, use your tongs to carefully grab one side of the tortilla and fold it over into a taco shell shape. Using the tongs hold the 2 sides open a little bit. That’s where you’re going to put the filling! Hold it on that side for about 10 seconds, flip it over and hold it there for 10 more seconds. Right before I take mine out of the oil, I use the tongs to submerge the whole tortilla under the oil for a few seconds. Remove the tortilla and place it on paper towels to absorb the oil.
You might think that these shells are going to fall apart when you take a bite. They won’t. As I said before, these are not like hard or crunchy taco shells. They are truly in a class of their own.
You did it! Stand back and behold the delicious puffy tacos you’ve made!
Sometimes I serve these with Mexican rice. It’s not really needed, these are pretty filling on their own. My Man and The Girl Child usually eat sour cream on their tacos, but not on these.
Spoon up some of the amazing filling, put it in the shell and enjoy the deliciousness!
Thanks for stopping by!
Puffy Tacos
Ingredients
- For the filling:
- 4 cups shredded chicken
- 1 medium onion diced
- 1 can of corn drained (I use Mexicorn)
- 1 can black beans drained and rinsed
- 1 can Rotel diced tomatoes with green chilis drained
- 1/2 bag of frozen green and red peppers
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp cumin
- 1 1/2 cups Mexican cheese blend shredded
- For the shells:
- 10-12 corn tortillas look for “masa” in the ingredient list
- Oil for frying
Instructions
- Preheat your oven to 350°
- Mix all of the veggies in a large bowl. Just put them into your bowl and give them a couple of good stirs so that they are mixed together nicely.
- Mix your spices together in a small bowl.
- Now lightly grease your casserole dish. (I spray mine with Pam). Spread the shredded chicken evenly along the bottom of the dish. Sprinkle the spice mixture over the chicken.
- Next, layer the veggie mixture evenly on top of the chicken.
- Finally, top with cheese.
- Place your casserole in the oven and cook for 20-25 minutes or until the cheese is melted and the filling is heated through.
- When you are nearing the end of the cook time for the filling, fill a pot or Dutch oven with a couple inches of oil. I use canola oil. Let that heat up over high heat. You’ll know the oil is hot enough when you sprinkle a few drops of water into it and it pops immediately.
- When the oil is ready place one tortilla in the oil using tongs. You will see bubbles starting to puff up on the shell after about 10 seconds.
- When you see that, use your tongs to carefully grab one side of the tortilla and fold it over into a taco shell shape. Using the tongs hold the 2 sides open a little bit. That’s where you’re going to put the filling! Hold it on that side for about 10 seconds, flip it over and hold it there for 10 more seconds. Right before I take mine out of the oil, I use the tongs to submerge the whole tortilla under the oil for a few seconds. Remove the tortilla and place it on paper towels to absorb the oil.