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Puffy Tacos

5 from 6 reviews

Ingredients

Scale
  • 1 pound fresh masa OR
  • 2 cups masa harina
  • 1 1/4 cups warm water
  • 1 teaspoon salt
  • At least 4 cups Peanut, corn, or canola oil for frying (need 23 inches depth in a large pot or electric frier)
  • Any taco fillings you like: beef, shredded chicken, refried beans, avocado, etc

Instructions

  1. 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.
  2. Roll your dough into a 16″ long cylinder and cut into 16 pieces.
  3. Roll each into a ball.
  4. 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.
  5. Press each ball between plastic until about 5″ across and 1/8″ thick.
  6. Lay out in a single layer as you press them.
  7. Heat your oil to 375ºF.
  8. 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.
  9. Drain on a rack or brown paper, upside down.
  10. Fill with whatever you want!

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