These PUFFY TACOS is a very popular dish, I first had them in San Antonio Texas about 5 years ago, but I'm sure they've been around longer than that, the key ingredient in these tacos is the homeade crispy puffy shell folded and filled with this authentic chicken filling, variations are endless, but chicken is always my favorite, garnishes like the traditional chopped lettuce, diced tomatoes and onions are guacamole, sour cream and of course the SALSA, I love tomatillo or SALSA DE MOLCAJETE, but just about any type will do. This delicious filling can also be frozen for later use and these tacos are perfect for a festive party, very easy to make and a meal all into one.
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MOLCAJETE PIG HEAD MORTAR (affiliate)
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INGREDIENTS
1 LARGE CHICKEN BREAST (with bone)
3 boneless chicken thighs
1 tsp dried oregano
1 tsp onion powder
1 tsp sweet paprika
1 1/2 Tbsp tomato paste
1/4 cup yellow bell pepper
1/4 cup green bell pepper
small bunch chopped cilantro
2 diced Roma tomatoes
3/4 chopped medium onion
1/2 tsp dried cumin (molcajete)
1/2 tsp peppercorns (molcajete)
2 large garlic cloves (molcajete)
1/2 to 1 C water fir molcajete
salt to your liking
MASA FOR PUFFY SHELLS
1 1/2 CUPS MASECA
1/2 TSP SALT
1 CUP WARM WATER
TOPPINGS---------------------------
GUACAMOLE
TOMATILLO SALSA
GRATED CHEDDAR CHEESE
LETTUCE
DICED TOMATOES
THIN SLICES OF RED ONION
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.