PUFFY TACOS SAN ANTONIO STYLE!! STEP BY STEP ❤

Puffy tacos are a true Texas treasure, especially beloved in San Antonio. What makes them special is the homemade shell—soft inside, crisp and airy on the outside—folded while hot and filled with juicy, well-seasoned chicken. They’re fun to make, easy to customize, and perfect for gatherings where everyone can build their own taco. With classic toppings and your favorite salsa, this dish feels festive, comforting, and deeply satisfying all at once.

Ingredients

Chicken filling

• 1 large bone-in chicken breast

• 3 boneless chicken thighs

• 1 teaspoon dried oregano

• 1 teaspoon onion powder

• 1 teaspoon sweet paprika

• 1 1/2 tablespoons tomato paste

• 1/4 cup yellow bell pepper, finely chopped

• 1/4 cup green bell pepper, finely chopped

• 2 Roma tomatoes, diced

• 3/4 cup chopped onion

• 2 garlic cloves

• 1/2 teaspoon dried cumin

• 1/2 teaspoon whole peppercorns

• Small bunch fresh cilantro, chopped

• 1/2 to 1 cup water

• Salt, to taste

Puffy taco shells

• 1 1/2 cups masa harina (such as Maseca)

• 1/2 teaspoon salt

• 1 cup warm water

Toppings

• Shredded lettuce

• Diced tomatoes

• Thinly sliced red onion

• Guacamole

• Sour cream

• Grated cheddar cheese

• Tomatillo salsa or salsa de molcajete

Instructions
Start by cooking the chicken. Place the chicken breast and thighs in a pot with enough water to cover them lightly. Add a pinch of salt and simmer until fully cooked and tender. Remove the chicken, let it cool slightly, then shred or finely chop it. Set aside.

Using a mortar and pestle (or food processor), grind the garlic, cumin, and peppercorns into a paste, adding a little water as needed. Heat a skillet over medium heat and add a small amount of oil. Sauté the onion and bell peppers until softened, then stir in the tomato paste and ground spice mixture. Add the tomatoes and cook until everything is fragrant and well blended. Stir in the chicken, oregano, onion powder, paprika, and a little water to keep the mixture moist. Simmer gently until thick and flavorful. Adjust salt and fold in the chopped cilantro. Remove from heat.

To make the puffy shells, mix the masa harina and salt in a bowl. Gradually add warm water and knead until a soft, pliable dough forms. Divide into small balls and keep covered with a damp towel. Press each ball into a thin tortilla using a tortilla press or a heavy pan.

Heat oil in a deep skillet to about 350°F. Fry one tortilla at a time, gently pressing it with tongs as it puffs up. Once golden and airy, carefully fold it in half and remove from the oil. Drain briefly on paper towels.

Fill each warm puffy shell with the chicken mixture and top with lettuce, tomatoes, onion, cheese, guacamole, and your favorite salsa.

Notes or Tips

• Keep the masa dough covered so it doesn’t dry out

• Fry tortillas one at a time for best puffing results

• The chicken filling freezes well and can be made ahead

• Don’t overfill the shells—they’re delicate but sturdy

• Serve immediately for the best texture and crunch

If you’ve never made puffy tacos at home, this is the perfect place to start. Let me know what toppings you choose and how you make them your own. 🌮