Tacros~ Croissant Tacos

Tacros (Croissant Tacos)

Tacros (Croissant Tacos) Recipe - Behold the best mashup ever, the croissant taco! These crispy golden pastry shells have fine masa harina in a buttery croissant dough, resulting in flaky layers with a chewy interior.

1 hr 30 mins
20 mins
9 hrs 20 mins
7 hrs 30 mins
10 tacro shells and about 12 tacro cups


Original recipe yields 10 servings

1 ½ cups masa harina
½ 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


Step 1
Combine masa harina and boiling water in the bowl of a stand mixer. Mix until crumbly and set aside to soften for a few minutes. Combine bread flour, gluten, sugar, salt, and yeast in a small bowl.

Step 2
Pour milk into the bowl with the masa; add flour mixture and lard. Mix on low speed with the dough hook until dough is well combined and clears the sides of the bowl, about 2 minutes. Scrape dough down and mix for 5 minutes more to develop the gluten; dough will be very stiff.

Step 3
Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature, about 1 1/2 hours. Place butter in the same mixing bowl and use the paddle attachment on low speed to break it up. Mix just until smooth.

Step 4
Scrape butter onto a piece of parchment or waxed paper. Form into a 7-inch square. Cover with another piece of parchment and smooth the top with a rolling pin. Re-form the edges of your square if necessary; a little fussing now will save you some trouble later on as you roll out the dough. Place butter square in the refrigerator to chill.

Step 5
Transfer dough onto a floured work surface. Pat it into a square, transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 1 to 24 hours.

Step 6
Remove butter square from the refrigerator about 20 minutes before you plan to roll the dough; it needs to be cool and pliable.

Step 7
Transfer dough onto a floured work surface. Roll it into a square a little larger than the butter square. Leaving a 7-inch square platform in the center for the butter, roll each of the 4 corners of dough out into elongated flaps that can wrap around the butter like a present.

Step 8
Place butter square in the center of the dough, fold up the flaps, and pinch together to seal. Roll dough out into a rectangle. Fold in thirds, like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 9
Return dough to the work surface; dust with flour if needed. Roll dough out into a longer rectangle; you’re going to do a 4-fold, also called the “book fold.” Fold the left edge of the dough into the center of the rectangle; fold the right side in to meet it. Then fold it in half again, like a wallet. Return dough to the parchment-lined baking pan, cover with plastic wrap, and refrigerate for 30 minutes.

Step 10
Place dough on the work surface, roll out into a rectangle again, and make the final turn: another 3-fold, like a business letter. Cover and return to the refrigerator for 30 minutes; the dough can also be frozen at this point.

Step 11
Slice dough in half and return 1 piece to the refrigerator to stay cool. Roll dough out to 1/4-inch thickness. Use a cutter to create 5-inch circles. Transfer circles to a parchment-lined baking sheet and let rise for 1 hour. Shape dough scraps into “tacro cups” and place in the cups of a muffin tin; let rise. Repeat both steps with remaining dough.

Step 12
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently fold a dough circle in half to form a taco shell shape; holding it with tongs, lower it into the oil. Hold it closed for about 10 seconds. Fry 2 shells at a time until golden, turning once, about 3 minutes total. Repeat with remaining dough circles, maintaining the oil heat between 350 and 375 degrees F (190 degrees C). Drain tacro shells on paper towels.

Step 13
Preheat the oven to 375 degrees F (190 degrees C).

Step 14
Bake tacro cups in the muffin tin until golden, 15 to 18 minutes. Fill cups and shells with your favorite taco fillings.

After the final fold, you can wrap the dough in plastic wrap and aluminum foil and freeze. Thaw, still wrapped, in the fridge overnight. Proceed as directed in Step 11.

You can use an empty 24-ounce can or a large jar lid as a cutter. Like biscuits, though, the sharper the edge of the cutter, the higher the dough will rise and the more flaky layers you’ll get.

You can also bake the tacro shells, instead of frying them. Use folded heavy-duty aluminum foil to make a ridged mold that will hold the dough circles upside down while they bake. Set the foil mold on a baking sheet. Gently bend the circles into taco shell shapes, drape them over the foil, and let rise at room temperature for 1 hour. Bake along with the cups.

Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts
Per Serving:
465 calories; 30.3 g total fat; 68 mg cholesterol; 644 mg sodium. 41.2 g carbohydrates; 7.9 g protein; Full Nutrition

Tacros (Croissant Tacos) Recipe - Behold the best mashup ever, the croissant taco! These crispy golden pastry shells have fine masa harina in a buttery croissant dough, resulting in flaky layers with a chewy interior.

Thank you for reading 🙂


Taco Casserole

Walking Taco Casserole

Ingredients :

1 1⁄2 pounds Ground Beef
1⁄3 large Onion, chopped
1 can Green Chilies, small can
1 can Enchilada Sauce
2 ounces Cream Cheese
1 bag Fritos Corn Chips
1 bag Shredded Cheese
3⁄4 cup Lettuce, shredded
1⁄2 cup Tomato, fresh, diced
16 ounces Salsa
8 ounces Sour Cream

Directions :

Brown ground beef with onion.
Add green chilies, enchilada sauce and cream cheese.
In a 9×13 pan, repeat layers as follows: Fritos chips Meat Mixture Shredded Cheese.
Bake at 350 for 15-20 minutes or until cheese is bubbly.
Top individual servings with lettuce, tomatoes, salsa, sour cream as desired.

Thank you for reading 🙂

Tortilla Bake Recipe

Fold-Over Tortilla Bake


  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 cup enchilada sauce
  • 1 to 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour or corn tortillas (6 inches)
  • 6 ounces cream cheese, softened
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 cup shredded Monterey Jack cheese
  • Minced fresh cilantro, optional


  • In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13×9-in. baking dish. Set aside.
  • Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread warm tortillas with cream cheese and top with chiles. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
  • Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.
Nutrition Facts

2 tortillas: 473 calories, 25g fat (10g saturated fat), 69mg cholesterol, 1138mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 27g protein.

Thank you for reading 🙂

Mexican Chiken Lasagna

Mexican Chicken Lasagna


  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 4 cups cubed cooked chicken
  • 3 cans (10 ounces each) enchilada sauce
  • 2 large eggs
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup minced fresh cilantro
  • 12 no-cook lasagna noodles
  • 4 cups shredded Mexican cheese blend


  • In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
  • Spread 3/4 cup chicken mixture into a greased 13×9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
  • Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts

1 piece: 396 calories, 22g fat (12g saturated fat), 124mg cholesterol, 757mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 30g protein.

Thank you for reading 🙂