RECIPE TITLE "PUFFY TACOS"
Los Barrios Family Cookbook: Tex-Mex Recipes from the Heart of San Antonio
Copyright © 2002 by Diana Barrios Treviño.
12 to 15 tacos ---
When Food Network came to town to film a segment for "Food
Nation with Bobby Flay," Los Barrios was ready to teach them
a little about Tex-Mex. During the show, we prepared several dishes,
including our puffy tacos. Of all the dishes Bobby encountered during
his stay in San Antonio, these were what caught his attention. The
light, fluffy tacos impressed him so much, he talked about adding
them to the menu at mesa Grill, his famed Manhattan eatery. How
about that -- Los Barrios hits New York!
2 cups corn masa mix
1-1/2 teaspoons salt
2-1/4 cups warm water
vegetable oil for frying
1. Combine the masa mix, salt and warm water in a large bowl and
mix until a smooth dough forms. Pull off pieces of dough and roll
them into balls about the size of a Ping-Pong ball.
2. Cut a quart-size resealable plastic bag open down both sides, to
form a rectangle. use the bag to line a tortilla press as you shape
the tortillas, so they do not stick: Lay one side of the plastic over
the bottom of the press, place a ball of dough in the center, and
fold the other side of the plastic over the dough. Shut the top of
the tortillas press firmly down on the dough to shape the tortilla.
3. Meanwhile, pour 2 inches of vegetable oil into a large deep pot
and heat to 150° F.
4. Drop a tortilla into the hot oil and, using a metal spatula, repeatedly
douse the tortilla with the hot oil until it begins to puff up. Flip
it over and, using the spatula, make an indentation in the center
of the tortilla to form a taco shape. Transfer to paper towels to
drain. Repeat with the remaining tortillas. (Caution: Be very careful
when making these. Make sure there is proper ventilation, and do not
allow the oil to get too hot.) Note: If you can't get your hand on
a tortilla press, a clean countertop will do. You will still need
the plastic so that the dough does not stick to the counter. Place
a dough ball on one side of the plastic, cover with the other side,
and use a heavy skillet to press out the tortilla.
5. Fill each taco with 2 tablespoons of cooked ground meat or shredded
chicken, guacamole, beans, and cheese, or your favorite filling. Top
with shredded lettuce and diced tomatoes. You are in for the treat
of a lifetime.
Rick Bayless Mexican Kitchen
In this book of more than 150 recipes, award-winning chef, author
and teacher Rick Bayless provides the inspiration and guidance that
home cooks have needed. With a blend of passion, patience, clarity
and humor, he unerringly finds his way into the very soul of Mexican
cuisine, from essential recipes and explorations of Mexico's many
chiles to quick-to-prepare everyday dishes and pull-out-the-stops
celebration fare. Bayless begins the journey by introducing us to
the building blocks of Mexican cooking. With infectious enthusiasm
and an entertaining voice, he outlines 16 essential preparations
- deeply flavored tomato sauces and tangy tomatillo salsas, rich
chile pastes and indispensable handmade tortillas. Fascinating cultural
background and practical cooking tips help readers to understand
these preparations and make them their own. Each recipe explains
which steps can be completed in advance to make final preparation
easier, and each provides a list of the dishes in later chapters
that are built around these basics. And with each essential recipe,
Bayless includes several "Simple Ideas from My American Home" -
quick, familiar recipes with innovative Mexican accents, such as
Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled
Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless
brings chiles into focus, revealing that Mexican cooks use these
pods for flavor, richness, color and, yes, sometimes for heat. He
details the simple techniques for getting the best out of every
chile - from the rich, smoky chipotle to the incendiary but fruity
| Los Barrios Family Cookbook
Los Barrios Family Cookbook offers the best of Tex-Mex cooking and dozens of family recipes, many of which have been handed down through the generations. The dishes feature easy-to-obtain ingredients and directions that produce what the restaurant calls casero cooking--(or homestyle). Many of the recipes include informative notes about the origins of the fare, as well as special cooking tips and make-ahead instructions. Recipes include: Acapulco-style Ceviche, Chilaquiles Verdes, Tacos de Chorizos con Papa y Queso (Chorizo, Potato, and Cheese Tacos), Asado de Puerco (Pork Tips in Red Chile Sauce), Chicken and Spinach Enchiladas, lots of different chalupas, and, of course, the ultimate margarita. Also included is an excellent section on what to stock in your pantry.