In this Masa Shapes video, Masienda founder Jorge shows you how to make the famed San Antonio-style Puffy Taco, resulting in a light, airy, and crispy taco shell which can be filled with any sort of toppings. Here, Jorge used ground beef, for a classic tex-mex style fried taco.

Ingredients:
- 1 cup Masa Flour (Masienda's Chef-Grade Masa Harina) or fresh masa (check out our kernel to masa series - [ Ссылка ])
- 1 scant up warm water
- Oil for frying

Directions:
- Combine masa flour and water in a mixing bowl. Your masa should be quite wet but not sticky.
- Roll masa into the size of a golf ball.
- Heat oil to 375 degrees F.
- Using a tortilla press, flatten the ball into a tortilla (1/8" thick)
- Once oil has reached temperature, carefully drop uncooked tortilla into the oil. It should begin to sizzle and puff almost immediately.
- Once puffing, gently fold the tortilla over itself and hold into place for 5-10 seconds, and continue cooking. Remove when puffy, crispy, and golden brown.
- Fill taco shell with your favorite taco ingredients, here Jorge uses ground beef, lettuce, sour cream, and cheese.

NEW MASIENDA FOLLOWER DISCOUNT
***Click subscribe AND sign up for our newsletter at [ Ссылка ] for 10% off your first purchase.***

Order MASA: Techniques, Recipes, and Reflections on a Timeless Staple at [ Ссылка ]

Masienda supplies:
Heirloom Corn Masa Harina: [ Ссылка ]
Tortilla Presses: [ Ссылка ]
Chef-Grade Cal (calcium hydroxide): [ Ссылка ]
Heirloom Corn: [ Ссылка ]
Comal: [ Ссылка ]
Molinito: [ Ссылка ]

🔴 SUBSCRIBE: [ Ссылка ]

THINGS TO KNOW
===============================
🎓 - Learn more: [ Ссылка ]
📝 - Blog: [ Ссылка ]
📸 - Instagram: [ Ссылка ]
🛒 - Shop: [ Ссылка ]

свернуть