Puffy Taco Shells are the essential basis for Puffy Tacos – a South Texas favorite! When I was a kid, we would drive to the next county to get our favorite puffy taco fix. And even though this is my favorite home recipe, I certainly would not pass up the chance to enjoy puffy tacos in a restaurant. Classic!
Only 3 ingredients
The ingredients list isn’t long – only 3. The trick to making Puffy Taco Shells is in the way you fry them. Restaurants have an easier time making puffy taco shells because they have deep fryers. Home frying can be tricky, especially if you don’t have a deep Dutch oven as your frying vessel. A frying pan doesn’t work so well because they are shallow and don’t have enough depth so the puff taco shell can expand. Electric deep fryers for home use can be small and awkward when it comes to flipping over the taco shell. Dutch ovens are my choice.
Make right before serving
Also, make sure you have all of your filling and ingredients ready when you are making Puffy Taco Shells. The taco shells should be made at the last minute so they are crispy and crunchy. A soggy puffy taco is no fun at all!
Keep the prepared Puffy Taco Shells in a warm oven. Every taco shell has to be prepared individually, so it might take you a little while to put your whole meal together. I never fold the taco shells until they are served. Crispy, crunchy and puffy are the goals here!
You can use picadillo for your taco filling, but you can also use shredded cooked chicken or sautéed vegetables such as squash or eggplant. I especially love making puffy nachos too, which is the same recipe but a different shape of tortilla. All are so very delicious!
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