Puffy Taco Shells

May 13, 2023May 13, 20230 4

How to Make Puffy Taco Shells at Home

by The Chefin Main

Prep

20 min

Cook

10 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

3-4

Calories

568

Sugar

Fat

38g

Puffy Taco Shells are a delicious Tex-Mex invention that has spread throughout the United States. Puffy shells are unique because they are made by deep-frying the dough. Since they puff up when deep-fried, they have a light, crispy texture that pairs well with various types of fillings. Originally, Puffy Taco Shells were made by the founder of Henry's Puffy Tacos, who was experimenting with recipes in his San Antonio restaurant in the late 1960s. Today, it is a very popular item on menus in Tex-Mex restaurants around the country.

Instructions

1.	In a mixing bowl, combine masa harina and salt. Gradually add warm water and keep mixing until a dough is formed
2.	Knead the dough for a few minutes and cover it. Let it rest for 10 minutes
3.	Take a small ball of dough and roll it into a flat circle. Poke holes into it with a fork or knife
4.	Heat oil in a skillet. Drop the dough circle into hot oil. Once it puffs up, fold it in half using tongs. Fry for another minute and remove from oil
5.	Hold the taco shell for 5-10 seconds to remove excess oil before filling

PROS

Puffy Taco Shells are delicious and crispy.

They can be easily flavored according to your preferences.
They can be filled with a variety of fillings from meat, veggies to cheese.

CONS

Puffy taco shells are usually deep-fried in oil, making them high in calories and fat.

If not handled carefully, they can sometimes collapse during frying.
So, one needs to have patience while cooking them.

HEALTH & BENEFITS

Although not the healthiest option, Puffy Taco Shells have health benefits. The masa harina in the shells provides good fiber content, which is essential for digestive health. The filling also provides essential nutrients depending on the ingredients used.

	1 cup masa harina
	1/2 teaspoon kosher salt
	1/2 cup lukewarm water
	2 tablespoons lukewarm water
	1/2 cup canola oil for frying