This puffy tacos San Antonio-Style recipe byRachel cooks with loveis unlike anything I have ever tried.
Its incredibly flavorful and delicious!
She just proves that making everything from scratch is way better than buying the premade ones at the store.
Image by Rachel cooks with love via Youtube
Try this at home Im sure your whole family will love it.
Fill it with water just enough to cover the chicken.
Cover it and bring it to a low simmer for approximately 45 minutes.
Once done, turn off the heat and remove the chicken from the pot.
Let the broth and chicken cool down.
Reserve a ladle of the broth, then set aside the remaining for other recipes.
Step 2:
Once the chicken has cooled down, shred it into small pieces.
Wrap it with cling wrap for later.
Step 3:
Make the taco filling.
Add 2 1/2 tablespoons of oil into a heavy pot.
Next, add the chopped onion and saute until clear.
Add yellow and green peppers and saute for a few seconds.
Next, add the chopped Roma tomatoes.
Cook until the tomatoes become soft and release their liquid.
Step 4:
Combine the ingredients for molcajete then add to the pot with the peppers.
Cook for a few minutes, then season with salt.
Step 5:
Make the puffy shells.
Combine the maseca and salt in a bowl and mix.
Pour the warm water gradually and slowly, mixing after every addition.
Knead 8 times and form it into a ball.
Cover it with cling wrap and let it sit for a little bit.
Step 6:
Add the chicken to your sauce in the heavy pot and mix until well-coated.
Cover it with the lid and let it simmer for about 15 to 20 minutes.
Step 7:
Add oil to a medium-sized pot about halfway full and heat it.
Step 8:
Roll your dough and slice it into 8 equal pieces.
Roll them into balls and flatten them into a circle.
Repeat with the remaining balls.
Step 9:
Drop the taco into hot oil and cook until it pops up.
Flip it over and cook the other side for about 45 seconds.
Repeat with the remaining tacos.
Step 10:
Fill the taco with the chicken mixture and toppings.
