When it comes to things like fast food,
fair food, and street food, I’ve never been a big fan of recreating it at home.
The only place you’re supposed to eat deep-fried butter is at the Iowa State
Fair, and nowhere else.
However, I will make an exception if I can’t find that
certain something nearby, and this puffy taco is that something. I just don’t get to San Antonio, home of the
puffy taco, as much as I’d like.
I’ve actually only been there once, and as far
as I know there are no puffy taco stands in San Francisco, so I decided to try
them at home. This fast and simple to make taco shell is an addictive hybrid
between your soft corn tortilla, and the crunchy, hard shell variety, preferred
by America’s youth.
As long as you can find masa harina,
which you can, the recipe and procedure are pretty simple. For the best
results, make the dough, and use it right way. I’ve tried to make it ahead of
time, but the tortillas didn’t seem to puff up nearly as much.
The same goes for serving. Get your
meats and fixings ready ahead of time, so all you have to do is fry-and-fill. These
only take a minute to cook, and you can use a larger pan to do two or three at
once. I really hope you give this fun, puffy taco shell recipe a try soon.
Ingredients for 8 small puffy taco
1 cup masa harina
1/2 cup plus 2 tablespoons lukewarm water
1/2 teaspoon kosher salt
canola oil for frying
– Deep-fry at 350 F for about 90
seconds, or shallow-fry in a small pan until the tortilla is puffed and cooked