Puffy tacos are basically corn tortillas that are briefly cooked on a dry griddle, then deep-fried so they become puffy and crisp. Once you’ve tried these, it’s hard to go back to commercial crisp taco shells.
Serves: 12Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium
- 2 cups masa harina
- ½ tsp. salt
- 1⅓ cups warm water
- 2 cups vegetable oil
- In medium bowl, combine masa harina and salt and mix well. Add enough water to make a firm but moist dough. Divide dough into 12 pieces; cover remaining dough with damp cloth while working with each piece.
- Using plastic wrap and a tortilla press, press out each ball of dough. Now start an assembly line: heat a comal or griddle over medium heat and heat vegetable oil in a heavy skillet over medium heat to 350°F. Cook the dough on the griddle for 30 seconds on each side. Remove and immediately slip into the hot oil. Fry the tortilla until it puffs, carefully spooning hot oil over the top.
- Remove from hot oil when crisp and drain on paper towels. Repeat until all the dough is used.