Best Puffy Taco Shells Recipes

PUFFY TACO SHELLS

Steps:

• Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
• Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
• Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
• When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
• Fill with your favorite taco fixings and serve while shells are still warm.

PUFFY TACO SHELLS

Steps:

• Combine all ingredients in a large bowl and mix thoroughly.
• When the dough is consistent begin rolling dough balls about the size of a ping pong ball.
• Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press.
• Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees.
• Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil.
• You will see that it will begin to puff up.
• Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape.
• Remove from oil and allow to drain.
• Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato.
• Caution: Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.