Recipes Bread Quick Bread Recipes Tortilla Recipes Puffy Taco Shells 4.8 (12) 11 Reviews 8 Photos I just don't get to San Antonio, home of the puffy taco, as much as I'd like to. So I tried to recreate it at home and it worked out great! Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 7, 2023 Save Rate Print Share Add Photo 8 8 8 8 Prep Time: 15 mins Cook Time: 3 mins Total Time: 18 mins Servings: 4 Yield: 8 small shells Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 cup masa harina ½ teaspoon kosher salt ½ cup lukewarm water 2 tablespoons lukewarm water ½ cup canola oil for frying Directions Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time. Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick. Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell. When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding. Fill with your favorite taco fixings and serve while shells are still warm. Chef John Chef's Notes For the best results, make the dough and use it right away. I've tried to make it ahead of time, but the tortillas didn't puff up nearly as much.You can also deep-fry the shells at 350 degrees F (175 degrees C) for about 90 seconds. I Made It Print 43 home cooks made it! Nutrition Facts (per serving) 128 Calories 4g Fat 22g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 128 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 243mg 11% Total Carbohydrate 22g 8% Dietary Fiber 4g 14% Protein 3g 5% Calcium 41mg 3% Iron 2mg 12% Potassium 85mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.