adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tacros (Croissant Tacos)
Tacros (Croissant Tacos)
0 Likes
Prep Time:
90 minutes
Cook Time:
20 minutes
Total Time:
560 minutes
Try the ultimate combo: croissant tacos! Flaky croissant dough mixed with masa harina for a crispy, chewy delight.
Ingredients:
  • 1.5 cups masa harina
  • 0.5 cup boiling water
  • 12 ounces bread flour
  • 1 tablespoon vital wheat gluten
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1 (.25 ounce) package instant yeast
  • 12 ounces milk
  • 2 ounces lard
  • 10 ounces butter, room temperature
Instructions:
  • In a stand mixer bowl, mix masa harina and boiling water until crumbly. Set aside to soften for a few minutes. In a separate small bowl, combine bread flour, gluten, sugar, salt, and yeast.
  • Combine milk, masa, flour mixture, and lard in a bowl. Mix on low speed with the dough hook until dough is well combined and pulls away from the sides of the bowl, around 2 minutes. Scrape down the dough and mix for an additional 5 minutes to develop the gluten; the dough will become very stiff.
  • Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise at room temperature for about 1 1/2 hours. Then, use the same mixing bowl to break up the butter with the paddle attachment on low speed until smooth.
  • Place the butter on a piece of parchment or waxed paper and shape it into a 7-inch square. Cover with another piece of parchment and use a rolling pin to smooth the top. Adjust the square's edges if needed. Chill the butter square in the refrigerator.
  • Place the dough on a floured surface and shape it into a square. Then, move it to a baking sheet lined with parchment paper, cover it with plastic wrap, and let it chill in the refrigerator for 1 to 24 hours.
  • Set aside one square of butter about 20 minutes before rolling the dough to ensure it is cool and easy to work with.
  • Place the dough on a floured work surface and roll it into a square slightly bigger than the butter square. Leave a 7-inch square in the center for the butter. Extend each of the 4 corners of the dough into elongated flaps that can enclose the butter like a gift.
  • Center the butter square on the dough and fold up the edges, pinching to seal. Roll the dough into a rectangle, then fold it in thirds (like a business letter). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Place the dough back on the work surface and sprinkle with flour if necessary. Roll the dough into a longer rectangle. Perform a 4-fold, known as the "book fold," by folding the left edge to the center and the right edge to meet it. Fold it in half like a wallet. Transfer the dough back to the baking pan lined with parchment paper, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll the dough into a rectangle on a work surface, fold it in a business letter style (3-fold), cover it, and place it in the refrigerator for 30 minutes. The dough can also be frozen at this stage.
  • Divide the dough in half and refrigerate one portion. Roll out the dough to 1/4-inch thickness and cut into 5-inch circles. Place circles on a parchment-lined baking sheet to rise for 1 hour. Shape remaining dough scraps into "tacro cups" in a muffin tin and let them rise. Repeat with the chilled dough.
  • Preheat oil to 350 degrees F (175 degrees C. Fold each dough circle in half to form a taco shape and carefully lower into the hot oil using tongs. Hold closed for 10 seconds, then fry 2 shells at a time until golden, about 3 minutes. Keep oil temperature between 350-375 degrees F (190 degrees C). Drain shells on paper towels.
  • Preheat the oven to 375°F (190°C).
  • Bake tacro cups in the muffin tin until they turn golden brown, about 15 to 18 minutes. Fill them with your favorite taco fillings.

Similar Recipes