Puffy Tacos with Succulent Instant Pot Carnitas -DRAFT not finished
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These soft and slightly crisp puffy tacos with succulent meat and crunchy veggies is about as good as it gets. Seriously. SERIOUSLY!
Recipe type: Dinner, Lunch, Tacos
Cuisine: Gluten-Free, Mexican, Tex Mex
Serves: 4 servings
Puffy Tacos
  • 1 pound fresh masa for tortillas (OR 1½ cups of masa harina mixed with 1 cup warm water and left to rest, covered, for 15 minutes)
  • vegetable oil, for frying
  • Kosher salt
Taco Filling
Puffy Taco Shells
  1. Fill a dutch oven with 3 inches oil and heat over high heat to about 375°F. Pull off a piece of masa about the size of a ping pong ball and form into a ball. Place the dough between two sheets of wax paper and press dough into a thin round in a tortilla press or using a rolling pin.
  2. Drop the pressed masa tortilla in the hot oil and let fry. Use a metal spatula to repeatedly douse the tortilla with the hot oil, until it floats and puffs (about 10 seconds). Use the metal spatula to carefully press middle of tortilla down to create a taco-shell shape. Hold spatula in place until the taco shape sets.
  3. Remove tortilla from oil and drain. Transfer to a paper towel lined baking pan and sprinkle with salt to taste.
  4. Repeat with remaining masa dough.
Carnitas Tacos
  1. Assemble each shell starting with the carnitas, then pickled red onions, shredded lettuce, cilantro, and queso fresco crumbles. Top each taco with a generous squeeze of lime.
  2. Serve with rice and beans (and good tequila;) if desired.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/09/03/puffy-tacos-with-succulent-instant-pot-carnitas/