At least 4 cups Peanut, corn, or canola oil for frying (need 2–3 inches depth in a large pot or electric frier)
Any taco fillings you like: beef, shredded chicken, refried beans, avocado, etc
If using masa harina, combine in a large bowl: masa harina, water, salt. Mix well until you have a soft, smooth dough that does not stick to your hands. If it’s sticky, add a tablespoon more of masa harina.
Roll your dough into a 16″ long cylinder and cut into 16 pieces.
Roll each into a ball.
Line a tortilla press with plastic wrap or a food storage bag that’s been cut open. Lacking a press, use a heavy pot and a sturdy counter top to press them.
Press each ball between plastic until about 5″ across and 1/8″ thick.
Lay out in a single layer as you press them.
Heat your oil to 375ºF.
Fry tortillas one at a time. They will sink to the bottom, then rise up, puffed. Use a spatula to form a crease in the center, pressing them down under the oil for about 45 seconds, until golden brown.