Chilorio Puffy Tacos

Angelica Ponce
A San Antonio specialty with a Mexican touch, these chilorio puffy tacos are fit to celebrate Cinco de Mayo and other special occasions! Crispy and simply delicious, this puffy taco recipe features a classic of Sinaloan cuisine as the crispy puffy taco shells made from fresh masa dough are stuffed with spicy chilorio. Topped with tomato, red onion, cilantro, and guacamole, these chilorio puffy tacos are set to become a total hit at your next friends or family get-together.
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Ingredients
8
Portions
  • 6 ancho chiles, seeded, rehydrated, for the chilorio
  • 1/2 onions, for the chilorio
  • 1 clove garlic, for the chilorio
  • 1/4 cups white vinegar, for the chilorio
  • 1 tablespoon oregano, for the chilorio
  • 1 teaspoon cumin seeds, for the chilorio
  • 2 cloves, for the chilorio
  • 1 teaspoon black pepper, for the chilorio
  • 500 grams pork loin, cooked, cut into medium-sized chunks
  • 1 tablespoon lard, for the chilorio
  • some salt, for the chilorio
  • 2 cups masa harina, for the puffy taco shells
  • 1 cup wheat flour, for the puffy taco shells
  • 1 tablespoon baking powder, for the puffy taco shells
  • some salt, for the puffy taco shells
  • 1 1/2 cups water, lukewarm, for the puffy taco shells
  • some vegetable oil, for frying
  • 1 cup tomato, cut into small-sized cubes, for garnish
  • 1/2 cups red onion, finely chopped, for garnish
  • 1/4 cups cilantro, for garnish
  • guacamole, for serving
Preparation
40 mins
30 mins
Easy
  • For the chilorio: In a blender, combine chiles, garlic, onion, vinegar, oregano, cumin, clove, and black pepper and blend until smooth.
  • Shred cooked pork loin thoroughly. In a pot over medium heat, melt lard and pour in blended sauce. Add shredded pork and season with salt. Stir and cook for 10 minutes. Remove from heat and set aside.
  • For the puffy taco shells: In a bowl, mix masa harina, wheat flour, baking powder, and salt. Once incorporated, pour in lukewarm water little by little and knead with your hands until a smooth and moist texture is obtained. The masa dough could use a bit more water depending on several factors, including the environment’s humidity. Form a small masa dough ball, place it in a tortilla press, and flatten to form tortillas as thin as possible.
  • In a pot over medium heat, heat plenty of oil. Once hot, add tortillas. They will sink and float. Fry tortillas spooning hot oil over so they puff up. Once they start puffing up, press the center of each puffy taco shell with a wooden spoon or spatula to give it a sunken shape. Drain on a paper towel-lined plate.
  • For assembling the chilorio puffy tacos: Stuff puffy tacos with chilorio and garnish with tomato, red onion, and cilantro and guacamole.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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