214 cups warm water in a bowl - humm... that seems dangerous. I am thinking that maybe the water to masa ratio might be a bit high. Need the typo fixed before I can try this one. :)
Puffy Chicken Tacos
Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine. This recipe for puffy tacos filled with spicy chicken and guacamole comes from Rolando's Super Tacos. This recipe first appeared in the 2012 SAVEUR 100, with the article San Antonio Tex-Mex.
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Credit: Todd Coleman
INGREDIENTS
¼ cup olive oil2½ lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
6 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 rib celery, finely chopped
1 small carrot, finely chopped
1 small red bell pepper, finely chopped
3 cups chicken stock
1 14-oz. can whole peeled tomatoes in juice, crushed by hand
2 avocados, pitted, peeled, and mashed
2 cloves garlic, minced
6 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 rib celery, finely chopped
1 small carrot, finely chopped
1 small red bell pepper, finely chopped
3 cups chicken stock
1 14-oz. can whole peeled tomatoes in juice, crushed by hand
2 avocados, pitted, peeled, and mashed
2 cloves garlic, minced
Juice of 1 lime
Canola oil, for frying
3 cups masa harina (available from Amazon.com
)
1½ tbsp. unsalted butter, softened
3 cups masa harina (available from Amazon.com
)1½ tbsp. unsalted butter, softened
Shredded iceberg lettuce, diced tomato, and shredded cheddar cheese, to garnish
2. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375°. Stir together masa, butter, and 2¼ cups warm water in a bowl until dough forms; divide dough into 12 pieces and shape each piece into a ball. Using a tortilla press or rolling pin, flatten each ball into a 6½″ disk. Place 1 disk in oil. When it begins to puff, press the end of a metal spatula into the middle of the tortilla so that tortilla bends into a taco shape; hold spatula within tortilla until taco is golden brown and crisp, about 1½ minutes. Transfer taco to paper towels to drain; repeat with remaining tortillas. Divide chicken and guacamole among tacos; top with lettuce, tomato, and cheese.
INSTRUCTIONS
1. Heat oil in an 8-qt. saucepan over medium-high heat. Season chicken with salt and pepper, and add to pan, skin side down; cook, turning once, until browned on both sides, about 8 minutes. Transfer chicken to a plate; set aside. Add garlic, onion, celery, carrot, and bell pepper; cook, stirring, until soft, about 20 minutes. Add stock and tomatoes, and return chicken to pan; bring to a boil. Reduce heat to medium-low; cook until chicken is very tender, about 1½ hours. Remove chicken from sauce, and let cool; reserve sauce for another use. Discard skin and bones, and shred chicken; set aside. Meanwhile, combine avocados, garlic, lime juice, and salt and pepper in a bowl; chill guacamole until ready to use, covering to avoid browning.2. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375°. Stir together masa, butter, and 2¼ cups warm water in a bowl until dough forms; divide dough into 12 pieces and shape each piece into a ball. Using a tortilla press or rolling pin, flatten each ball into a 6½″ disk. Place 1 disk in oil. When it begins to puff, press the end of a metal spatula into the middle of the tortilla so that tortilla bends into a taco shape; hold spatula within tortilla until taco is golden brown and crisp, about 1½ minutes. Transfer taco to paper towels to drain; repeat with remaining tortillas. Divide chicken and guacamole among tacos; top with lettuce, tomato, and cheese.
Ratings & Reviews (8)
Hi ANGELANA, thanks for the catch! We've changed the recipe to call for 2 1/4 cups of water.
Thanks for fixing the typo - 2 1/4 will fit in the bowl much better.
Great recipe, but don't see how this is an "simple" weeknight option.
Puffy Tacos are a specialty in San Antonio and are best eaten at establishments like Rolando's. One has to perfect the frying element to this dish as they can be quite greasy if not done right.
Have to agree with the commenter above asking about the simplicity of this meal. Seems like at least 2 1/2 hours of cooking and prep. At least. Can you tell me more about your definition of simple?
Well, you could always buy a pre-roasted chicken at your grocer and pick the meat off. You lose some of the richness of the stock, but it's still darn good. I love the way the tortillas turn out, all puffy and fragile and tender. mmm.
Does anyone have suggestions for "reserve sauce for another use"?
Puffy Chicken Tacos
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