For those who haven’t been to San Antonio,, you may be forgiven for not understanding concerning the metropolis’s culinary mascot: the puffy taco. It was launched to the town in 1982 by Arturo Lopez at Ray’s Drive Inn, a restaurant he purchased from his brother Ray. This isn’t a hard-shell taco, neither is it a daily smooth taco, explains author and Texan Priya Krishna. “The puffy taco occupies an excellent center floor between the 2. The skin is delicate and crispy, dotted with scorching bubbles of air that type within the fryer; the within is juicy and dense.” In contrast to a flatter, denser tostada, the tortilla for a puffy taco is manipulated whereas frying to create a ship form you may fill with varied mix-ins. Consuming one is all concerning the steadiness of textures between the taco filling and the shell.
Whereas some puffy taco recipes begin with recent masa dough and a tortilla press, this one from Superica in Atlanta, retains issues easy by frying store-bought corn tortillas in scorching oil to make the puffy taco shells. To attain the trademark steam pockets, make certain your tortillas are recent.
In relation to toppings for these beef tacos, comply with Superica’s lead with lettuce, shredded cheese, diced tomatoes, and cilantro, or select your individual journey with additions like guacamole, bitter cream, and pickled jalapeños.
