You’re either a hard taco person or a soft taco person, and that’s that, right? Truth be told, I’m more of a PUFFY taco person. Puffy tacos? What am I, a taco anarchist? If you thought we lived in a world where there are only hard tacos and soft tacos, I’m about to blow your mind. There is a third type of taco – the puffy taco. These homemade taco shells are extremely fun and easy to make and even MORE fun and easy to eat! That’s all the puffiness…it’s just so darn fun. Watch the video below to learn how to make your new favorite tacos.
If you’ve never had tacos on fresh, homemade tortillas, you are in for a double treat! Sorry…hot Taco Bell doesn’t count.
Here are a few tips to get your tacos going:
For those of you who’ve never heard of masa harina, it’s a specially prepared type of corn flour. You can use white or yellow corn flour to make this, and it can be found in pretty much any grocery store!
During production, make sure to cover your dough with a damp paper towel. Otherwise, the dough will dry out.
No tortilla maker? No problem! Bust open a Ziploc bag and put the dough balls between the two layers of plastic. Use a meat pounder or pan to flatten the balls out.
– 1 cup masa harina
– 1/2 cup plus 2 tablespoons lukewarm water
– 1/2 teaspoon kosher salt
– Canola oil for frying
2. Cut the dough into about 8 shells and roll into balls. Cover the balls with a damp paper towel while you make the others.
3. Flatten out the dough balls with a tortilla press (or using the method above) to press it out to about an 1/8 inch thick.
4. Deep-fry at 350 F for about 90 seconds, or shallow-fry in a small pan until the tortilla is puffed and cooked through.