![]() I tried this recipe this morning and it was a huge hit. I used corn tortillas and added some salsa on top. This is so good that we actually made it two days in a row! Great way to use leftover tortillas. Since then, we have it almost every Wednesday night (comfort night) with (or without) many riffs using up small amounts of leftover meats and or veggies but not so much as to take over the basic comfy triad (not including the butter). I followed my friend into his kitchen for a late night snack and he made magic out of tortillas, butter eggs and cheese. I picked up the basic recipe when I lived in San Antonio for 3 years. Definitely recommend this and can't wait to serve it to my vegetarian friends!Īhh yes. Wow, was this tasty and simple to prepare. Of course, tortillas were fried up first, never used chips. I grew up in San Antonio, this was always one of my favorites. Only question.why fry chips if already crispy? I'll use leftover tortillas anyway. Seriously, this is a super easy but deeply satisfying recipe that I'll be making for years. Once I was out of beans and substituted dal as the accompaniment. I follow the rest of the recipe exactly, and serve with avocados, homemade beans, and thick slices of toast. ![]() I dump them out, wipe out the pan with a paper towel, add more oil and then sauté the corn tortilla pieces. I'm not a big onion fan, so I finely julienne some leeks, and cook them until they are brown and crispy. I've only made it with corn tortillas that I cut up and dry in olive oil, so I can't comment on how it fares using chips, but this really is ultimate comfort food. Wow, where has this been my whole life? I've made this recipe four times in the last two weeks, and I can't stop thinking about it. WHAT WAS THAT ? AWFUL !!! Shame on me for even trying this recipe but after reading the reviews I figured I must be missing something so I tried it. I could easily have eaten the entire meal in one sitting! Topped with cilantro and green onions and served with refried beans, this was definitely comfort food at its best for me. I estimated the measurements of everything, so probably ended up with more onions, tomatoes and cheese than called for. Also, I added cumin to the eggs for added flavor. I'm not a huge cooked tomato fan, so I added the tomatoes near the end, just before adding the cheese. Topped with diced avocado and Trader Joe's Salsa Authentica. I found these "migas" dry, although as a recycling technique for tortillas the recipe is probably fine enough. Also have great memories of them from years spent in Corpus. Tip a margarita to Abuela Maria Rodriguez Lopez if you go, but also plan on visiting Ray’s Drive Inn or Henry’s Puffy Tacos on your next visit to San Antonio.Love me my migas. Henry’s doesn’t quite have the vibe that Ray’s does (I visited the original location on Woodlawn), but extra points for the Ramones poster in the men’s restroom!Ī quick search reveals that, in addition to Vivo’s, puffies are available in Austin at Amaya’s Taco Village, Lupe Tortilla Mexican, El Chilito, Tres Amigos, Tyson’s Tacos, and Angie’s. The beef fajitas were perfectly grilled and break-apart supple, and both were savory. ![]() Henry’s puffies (I tried a plate of two with rice and beans: spicy beef fajita, spicy chicken fajita, guacamole $13) were similar to the one at Ray’s (I would not be able to tell the difference) and just as good. The carne guisada was tender and flavorful, and the old-skool enchiladas were old-skool good. The puffy was as good as I hoped: crunchy, chewy, and, despite my sin of leaving it for last (you should eat that puffy first!), structurally competent and flat out yummy. I tried the Mexican Plate ($10.5), which comes with two cheese enchiladas, carne guisada, and a beef puffy taco. Ray’s has dive vibes, but, to be honest, it’s 1.5 notches too nice for the dive decree. Ray’s Drive Inn (“Home of the Original Puffy Taco”) has the better vibe, housed in its original lo-slung building that’s surprisingly spacious and comfortable inside. Henry, Ray’s younger brother, took the dish to California (where it was first referred to as a “puffy taco”) before returning to San Antonio to start Henry’s Puffy Tacos. ![]() Ray Lopez, Maria’s grandson, opened up Ray’s Drive Inn in 1956 to sling puffies, and the rest is history. The combo of pillowy crunch yet soft pliability of the taco shell makes for a delightful conveyance for the fixins’.Īlthough a similar dish can be had in Mexico with the salbute and inflada, Maria Rodriguez Lopez of San Antonio tacofied the fry to create what is now known as San Antonio’s puffy taco. Amidst a jungle of plants, vivid colors, and erotic art, I happily munched the crispy-soft puffy shell of gently deep-fried masa embracing savory proteins sprinkled with cheese, lettuce, tomatoes, and a dark, smoky salsa. ![]() I first developed a love of puffy tacos at Vivo’s original location on Manor Road. ![]()
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