Puffy Taco Shells

Recipe View In a mixing bowl, combine the masa harina and kosher salt. Gradually add 1/2 cup plus 2 tablespoons of lukewarm water, mixing with your fingertips until a dough forms and pulls away from the sides. This should take about 2-3 minutes. Form the dough into a firm, flattened ball.

Recipe View Divide the dough into 8 equal portions and roll each portion into a small ball. Keep the dough balls covered with a damp paper towel to prevent them from drying out as you fry them one at a time. (Prep time: 5 minutes)

Recipe View Place one dough ball between two sheets of plastic wrap or a split-open zip-top bag. Flatten the ball into a small circle, approximately 1/8 to 3/16 inch thick. (Prep time per shell: 1-2 minutes)

Recipe View Heat canola oil in a skillet over medium-high heat until shimmering. Carefully slide the flattened dough circle into the hot oil. (Heat up time: 3-5 minutes)

Recipe View Very carefully baste the hot oil over the top of the shell with a spoon to ensure even cooking and to encourage puffing. Once the shell has puffed up (about 15 seconds), cook for a few more seconds, then flip it over and cook for another 30 seconds until golden brown. (Cook time per shell: ~1 minute)

Recipe View Remove the puffy taco shell with a slotted spoon and place it on paper towels to drain excess oil. Repeat the frying process for each remaining dough ball.

Recipe View While the shells are still warm and pliable, gently push down the puffed tops to create a pocket for the fillings and slightly crease the shells for easier folding.

Recipe View Fill the warm puffy taco shells with your favorite taco fixings, such as seasoned ground beef, shredded chicken, or vegetarian options, along with toppings like lettuce, tomatoes, cheese, and salsa. Serve immediately and enjoy the delightful crunch and savory flavors!