To make my tacro, a food trend that was born in San Francisco, I got by with a little help from my friend, puff pastry. 

Taco met Croissant (and later became tacro) while they were hanging out with friends in San Francisco. The genius chefs behind Vive La Tarte noticed them flirting and made sure to seat the two together at their next party. And just like that, a new food trend was born.

The tacro is a mash-up made of a flaky laminated croissant shell and your favorite taco fillings, and it’s no wonder these beauties have been selling out before noon.

We're guessing the Vive La Tarte crew is using special molds to keep their shells intact, in tandem with other pastry-chef wizardry. Having neither the skill nor the equipment to execute tacros like the originals, we came up with a down-and-dirty knockoff which we think gets the job done.

Here, our unauthorized and very simplified approach:

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Roll out a sheet of puff pastry to about a 14-inch square. (It doesn’t need to be perfect.) Use a 6-inch circle cookie cutter to cut out 4 rounds from the pastry. Or, if you don’t have one (I didn’t), use a cereal bowl to punch out the rounds.

2. Transfer the pastry rounds to the prepared baking sheet and poke all over with a fork. Lay another sheet of parchment paper on top and place another baking sheet on top of that so that the pastry is like the filling in a sandwich.

3. Transfer your sheet sandwich to the oven and bake until the pastry is lightly golden but still pliable, 10 to 12 minutes. You’ll have to lift the top sheet off to check. Be careful.

4. Using tongs (those babies are HOT), gently fold the rounds in half to form a taco shell-looking thing. Press down gently so they stay folded. Return to oven and bake until golden brown, another 5 minutes or so.

5. Let cool slightly and fill with your favorite taco fixings. Because store-bought puff pastry is not as rich as croissant dough, you’ll want to keep your fillings moist: smear sour cream or guacamole on the bottom, top with beans or, even better, pulled pork or chicken. Nothing against the beans here, but the starch on starch only makes things drier. Top with queso fresco, avocado, cilantro, salsa, hot sauce, or whatever you like. 

It might not be exactly like the real thing, but a coverband tacro is better than no tacro at all.

RELATED: Blacked Tilapia Baja Tacos

For more taco inspo, check out 36 of our favorites here

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