Puffy Tacos - the third part of Taco Trilogy

Puffy Tacos - the third part of Taco Trilogy -

regarding things like fast food, fair food, and the food street, I've never been a big fan to recreate at home. The only place where you are supposed to eat fried butter is the Iowa State Fair, and nowhere else.

However, I will make an exception if I can not find that little something nearby, and puffy taco is something. I do not get to San Antonio, home of the puffy taco, much as I would like.

I've only been there once, and as far as I know, no puffy taco is in San Francisco, so I decided to try them at home. Quick and easy to do taco shell is an addictive cross between your soft corn tortilla and crunchy, hard shell variety, preferred by the youth of America.

as you can find masa harina , you can, the recipe and the procedure is quite simple. For best results, make the dough, and use it right way. I tried to do it in advance, but the tortillas did not seem to swell almost as much.

The same goes for the service. Get your meats and fixings ready in advance, all you have to do is fry and filling. These do take a minute to cook, and you can use a large pot for two or three at a time. I really hope to give you that pleasure, puffy taco shell recipe a try soon. Enjoy!

Ingredients for 8 small puffy taco shells:

1 cup masa harina
1/2 cup plus 2 tablespoons warm water
1/2 teaspoon kosher salt

canola oil for frying

- fry at 350 F for about 0 seconds, or shallow fry in a small saucepan until the tortilla is puffed and cooked .