The puffy taco is a San Antonio invention: fresh masa pressed thin and dropped into hot oil so the shell puffs and crisps into a light, blistered pocket.

The puffy taco emerged on San Antonio's West Side in the mid-20th century. Ray Lopez opened Ray's Drive Inn in 1956 and trademarked the Original Puffy Taco, while his brother Henry opened Henry's Puffy Tacos on West Woodlawn, and the two family operations have traded claims to the dish ever since. The puffy taco is now so identified with the city that the local minor-league baseball team's mascot is a running puffy taco.

Where to eat Puffy taco in San Antonio

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Make it at home

Serves 845 minIntermediate

Ingredients

  • 2 cups masa harina
  • 1.5 cups warm water
  • Half teaspoon salt
  • Neutral oil for deep frying
  • 500g seasoned picadillo (ground beef with potato) or refried beans
  • Shredded lettuce, diced tomato, shredded cheese to top

Method

  1. Mix the masa harina, salt, and warm water into a soft dough; rest 10 minutes.
  2. Divide into 8 balls and press each flat between plastic into a thin round.
  3. Heat oil to 190C. Slide a masa round in and, as it puffs, use a spatula to fold it into a taco shape, holding the fold until it sets.
  4. Fry until golden and crisp, then drain on paper.
  5. Fill the crisp shells with hot picadillo or beans and top with lettuce, tomato, and cheese. Eat immediately.

Editor tip. Fry one test round first to dial in the oil temperature; too cool and the shell will not puff, too hot and it browns before it sets.

Common allergens: Gluten, Dairy.