Thursday, 01 April 2010 16:04

Puffy Tacos with Tomatillo-Avocado Salsa Featured

Written by Doug Rohde
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Puffy Chicken Taco Puffy Chicken Taco Doug Rohde

The Puffy Taco recipe is one of my favorite finds. I noticed this recipe after watching an episode of Throwdown with Bobby Flay (he's the man!). It's a delicious slow baked chicken that has been pulled and smothered and cooked in an amazing red sauce, combined with a home made puffy corn taco shell, and topped off with an avocado tomatillo salsa and some cheese. What could possibly be better? And although your friends may have never heard of Puffy Tacos before, they won't soon forget how good they taste!

Puffy Tacos


  • 3-4 boneless skinless chicken breasts
  • 2 tsp of chicken base
  • Salt
  • Pepper
  • olive oil
  • 1/2 cup warm water
  • 1 med or large onion diced (I love onions so I use the large)
  • 2 Tbs. of fresh minced garlic
  • 2 tsp. of green chiles
  • 1 small can of tomato sauce
  • 1 tsp. of chicken base
  • 1/4 tsp salt, black pepper, cumin, granulated garlic, adobo spice, chile powder, and paprika
  • Corn Tortilla Mix
  • Water
  • 1/4 tsp. Salt


  1. Preheat your oven to 300 degrees. Then start off by sprinkling a mixture of salt and pepper onto the chicken. Mix the 2 tsp of chicken base and warm water. Then place the chicken in your favorite baking dish and pour in the chicken base and water mix. Cover the dish with a top, or tin foil if you do not have one, and bake it in the oven for around 1 1/2 hours.
  2. Remove the chicken from the oven, and let it cool until you can handle it, then pull it apart! You can use your hands or a fork. In a skillet heat up a tablespoon or so of olive oil and saute the oinions and garlic. After they start to brown add in the pulled chicken, tomato sauce, chiles, 1 tsp of chicken base, cumin, salt, pepper, granulated garlic, adobo spice, chile powder, and paprika. Simmer it for around 20-30 minutes.
  3. Heat up some cooking oil of your choice (around 2 inches deep) in a deep fryer, or large pot. MIx the corn tortilla mix according to the bags recipe and press or roll out into 6 inch shells.
  4. One at a time, drop a tortilla into the oil and with a metal spatula gently create a fold in the middle of the shell and hold it there until the crease remains. Flip it over to cook the other side. Take out the taco shells and let them drain on a paper towel.
  5. Load up the shell with the pulled chicken and top with things like lettuce, tomatos, cheese, sour cream and the ever delicious tomatillo-avocado salsa!

Tomatillo-Avocado Salsa


  • 1/3 pound tomatillos, husked, rinsed, and quartered (canned will also work)
  • 1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved (canned will also work)
  • 2 cloves of garlic, peeled
  • 1/2 cup lightly packed fresh cilantro
  • 1 tbsp olive oil
  • 1 firm-ripe avocado (about 1/2 lb.), peeled and diced
  • 1/2 cup minced onion
  • 1 1/2 to 2 tbsplime juice
  • Salt


  1. Mix into a blender the tomatillos, chilies, garlic, and cilantro and blend until its coarsely puréed, then scoop out into a bowl.
  2. Mix in the olive oil, avocado, and onion. Then add in lime juice and salt to your liking.
Doug Rohde

Doug Rohde

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