Food Porn: Puffy Tacos

by Joanne Lutynec, Posted Jun 25th 2007 @ 4:33PM

My kitchen has officially reported me for neglect. I've been too busy to cook much of anything lately, and dinner has consisted of whatever I could whip up in a few short minutes or (more likely) whatever I happened to pick up on the way home. My pots and pans are sulking in the corner, my wisks and spatulas are officially on strike. Even my two fridges, once filled to the brim with every conceivable form of produce, protein, and condiment are looking pretty stark these days. It is a sad state of culinary affairs in my house, let there be no doubt.

That said, I've been aching to make a return to the kitchen, so I was thrilled to see that Homesick Texan had written about her homemade Puffy Tacos, one of my favorite Tex-Mex meals. There is just enough work in making and rolling out the taco shells to satisfy my need to make something homemade, and the rest of the recipe is very simple to put together - perfect for those of us without a lot of time on our hands.

Since I prefer not to buy the pre-made taco shells from the grocery store (these taste so much better, really) I was wondering if you could make these ahead of time and freeze them before frying. Has anyone ever tried that before? If so, let us know how they worked out. I'd love to keep a batch of these ready to go in the freezer.

Source

Filed Under: Food Porn, On the Blogs, Feast Your Eyes, How To
Tags: dinner, food porn, FoodPorn, homemade, puffy tacos, southern states, tortilla

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

6-25-2007 @9:19PM Brian said... We used to have tacos like this all the time when I was growing up. Except we used flour tortillas instead of corn. They seem to get "puffy" better. We also cooked them in heated Crisco, adding to the yummy.
Reply

Vote upVote downReport

6-26-2007 @1:53PM kenneth said... JL: as an expat Texan who grew up eating these I just wanted to say you shouldn't freeze the puffy taco tortillas - once you freeze the freshly fried tortillas the whole goodness gets transformed into nastiness imho.

Note- I just said shouldn't - not couldn't.

What you can do though is when you make your fresh corn tortillas save a few of the cooked ones and freeze those for your future puffy tacos. You can then defrost those and then fry 'em up. Yum

Reply

Vote upVote downReport

6-27-2007 @12:00AM beanspants said... i thought her articles are pretty good, except that as a texan, north east west, BBQ without sides must be an Austin-only thing, because baked potatoes, cole slaw, potato salad, and onion rings have been served along side BBQ (along with the bread and whole jalepeno) every place i've ever had it.

puffy tacos, on the other hand, are spot on, just as she described.
Reply

Vote upVote downReport

6-27-2007 @4:37AM Ralph Sherberg said... I like her! Food for thought
Reply

Vote upVote downReport

10-17-2007 @1:31AM Damian said... Ooh, that looks delicious. It feels like such an amazing food..Mostly i love to buy my yummy food from Appetizer, Home Bistro.com, Mrs.Beasleys, FannieMay and OmahaSteaks stores at couponalbum.com..

Reply