Puffy taco shells:
Ingredients:
2 cups of masa harina (sometimes called maseca, it is corn flour treated with slaked lime)
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil
Method:
Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with your usual taco stuff (spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa, maybe some sour cream) and serve immediately.
Makes 16 tacos.
