Name: Puffy Taco Shells Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup masa harina; ½ tsp kosher salt; ½ cup lukewarm water; ½ cup canola oil

Embrace an adventurous take on Mexican cuisine with homemade puffy taco shells. This recipe is not only delicious, but also a fun and interactive way to engage everyone at the dinner table. By making your own shells, you can control the taste and texture to your preference.

Photos of Puffy Taco Shells Recipe

The primary ingredient that might not be commonly found in your pantry is masa harina. This flour is made from corn that's been soaked in an alkaline solution, dried, and then ground. It's the key ingredient in making tortillas, tamales, and of course, our puffy taco shells. When shopping, you can usually find it in the international foods aisle.

Ingredients for Puffy Taco Shells

Masa harina: This is a special corn flour used for making tortillas and other Mexican dishes. It gives our taco shells their distinctive taste and texture.

Kosher salt: Used for seasoning, it enhances the flavor of the masa harina.

Lukewarm water: Used to make the dough, the lukewarm temperature helps with the mixing process.

Canola oil: This is used for frying the taco shells. It has a high smoking point, making it ideal for deep-frying.

One reader, Ashbey Jacobson says:

I recently tried the puffy taco shells recipe and it was a game-changer! The shells turned out perfectly crispy and puffy, adding a delightful texture to my tacos. The recipe was easy to follow, and the end result was absolutely delicious. I'll definitely be making these again!

Ashbey Jacobson

Essential Techniques for Making Perfect Puffy Taco Shells

How to mix the masa harina, salt, and lukewarm water: Combine the masa harina, salt, and lukewarm water in a bowl and mix using fingertips for 2 or 3 minutes until a dough forms and pulls away from the sides.

How to form the dough into firm, flattened balls: Take the dough and form it into a firm, flattened ball, then divide it into 8 equal portions. Roll each portion into a ball and keep them covered with a damp paper towel while frying, one at a time.

How to flatten the dough balls into small circles: Place the dough ball between 2 sheets of plastic or a split open zip-top bag, then flatten it to form a small circle about ⅛-inch thick.

How to heat the oil and fry the taco shells: Heat the oil in a skillet over medium-high heat. Once the oil is hot, slide in the flattened dough circles. Baste the hot oil over the top of the shell with a spoon to keep the oil circulating over the top surface. After about 15 seconds, when the shell has puffed, cook for a few more seconds, then flip it over and cook for another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.

How to shape the warm taco shells: When the shells are still warm and pliable, gently push down the puffed tops to create room for the fillings and slightly crease the shells for folding.

How to fill the taco shells: Fill the warm taco shells with desired taco fixings and serve while the shells are still warm. Enjoy!

How To Make Puffy Taco Shells

Serve your favorite Tex-Mex dish with a fun twist! Fried taco shells are made puffy and toasty with masa harina for a crunchy bite.

Preparation: 15 minutes

Cooking: 3 minutes

Total: 18 minutes

Serves:

Ingredients

1cupmasa harina
½tspkosher salt
½cuplukewarm water,plus 2 tbsp
½cupcanola oil,for frying

Instructions

Mix the masa harina, salt, and lukewarm water together in a bowl using fingertips for 2 or 3 minutes until a dough forms and pulls away from the sides.
Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep the dough balls covered with a damp paper towel while frying, 1 at a time.
Place the dough ball between 2 sheets of plastic or a split open zip-top bag. Flatten to form a small circle about ⅛-inch thick.
Heat the oil in a skillet over medium-high heat. When the oil is hot, slide in the first circle. Very carefully baste the hot oil over the top of the shell with a spoon to keep the oil circulating over the top surface.
After about 15 seconds, when the shell has puffed, cook another few seconds and flip it over and cook for another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
When the 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 desired taco fixings and serve while shells are still warm. Enjoy!

Recipe Notes

Alternatively, deep-fry the shells at 350 degrees F for about 90 seconds.
For best results, make the dough and use it right away.

Nutrition

Calories: 172.17kcal
Fat: 14.15g
Saturated Fat: 1.08g
Trans Fat: 0.05g
Monounsaturated Fat: 8.76g
Polyunsaturated Fat: 4.08g
Carbohydrates: 10.91g
Fiber: 0.91g
Protein: 1.21g
Sodium: 99.27mg
Calcium: 20.17mg
Potassium: 37.36mg
Iron: 1.21mg
Vitamin A: 1.57µg

Crucial Technique Tip for Achieving the Perfect Puff

To ensure your puffy taco shells achieve the perfect puff, it's crucial to maintain the right oil temperature. Too hot, and the shells may burn or puff too quickly, leaving the inside undercooked. Too cool, and the shells may absorb too much oil and become greasy. A cooking thermometer can be a handy tool to monitor the oil temperature. Aim for around 350-375 degrees Fahrenheit for optimal results. Additionally, don't overcrowd the skillet; fry one shell at a time to maintain the oil temperature and ensure each shell cooks evenly.

Time-Saving Tips for Making Puffy Taco Shells

Plan ahead: Prepare all your ingredients and tools before you start cooking to streamline the process and avoid last-minute rushes.

Use a food processor: Speed up the dough-making process by using a food processor to mix the masa harina, salt, and water.

Double the batch: Make a larger batch of taco shells and store the extras in an airtight container for future use, saving time on preparation later.

Keep the oil hot: Maintain a consistent oil temperature to ensure the taco shells cook evenly and quickly.

Work in assembly line: Set up a production line for shaping, frying, and filling the taco shells to streamline the process and save time.

Prep the fillings in advance: Chop and prepare all the taco fillings ahead of time, so they are ready to go when the taco shells are done.

Use a tortilla press: Utilize a tortilla press to quickly and evenly flatten the dough balls into circles, saving time and effort.

Substitute Ingredients For Puffy Taco Shells Recipe

masa harina - Substitute with corn flour: Corn flour can be used as a substitute for masa harina in this recipe as it is also made from ground corn and will provide a similar texture and flavor to the puffy taco shells.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt as it will provide a similar level of saltiness and flavor to the taco shells.
lukewarm water - Substitute with warm water: Warm water can be used as a substitute for lukewarm water in this recipe as it will help to activate the masa harina and create the right consistency for the taco shells.
canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil as it will provide a similar level of fat and moisture to the taco shells.

How to Beautifully Present These Homemade Taco Shells

Elevate the taco fillings: Showcase a variety of flavorful and visually appealing taco fillings such as slow-cooked barbacoa, grilled vegetables, and vibrant salsas to entice the senses and add depth to the dish.
Incorporate vibrant garnishes: Add a pop of color and freshness to the dish with vibrant cilantro, thinly sliced radishes, and a sprinkle of cotija cheese to enhance the visual appeal and provide a burst of flavor.
Artfully arrange the taco shells: Carefully position the puffy taco shells on the plate, ensuring they are presented in a visually appealing manner that highlights their unique texture and shape.
Create a symmetrical layout: Arrange the taco components in a symmetrical and balanced manner, allowing each element to shine and creating a visually stunning presentation that showcases the artistry of the dish.
Incorporate a variety of textures: Introduce contrasting textures such as crispy tortilla strips, creamy guacamole, and tender meats to provide a dynamic sensory experience and elevate the overall dining experience.
Utilize elegant serving ware: Select sophisticated plating and serving dishes that complement the dish, adding a touch of refinement and elegance to the presentation.
Highlight the taco's versatility: Showcase the taco's versatility by presenting a selection of sauces and condiments in individual ramekins, allowing guests to customize their tacos according to their preferences.

Essential Kitchen Tools for Making Puffy Taco Shells

Mixing bowl: A large, round bowl used for mixing ingredients, often made of stainless steel, glass, or plastic.
Measuring cups and spoons: Essential for accurately measuring ingredients in both liquid and dry form.
Chef's knife: A versatile, all-purpose knife used for chopping, slicing, and dicing a variety of ingredients.
Cutting board: A sturdy surface for cutting and preparing ingredients, typically made of wood, plastic, or bamboo.
Skillet: A flat-bottomed pan with sloped sides, used for frying, sautéing, and searing foods.
Slotted spoon: A spoon with slots or holes that allow liquids to drain away when serving or cooking.
Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients quickly and efficiently.
Rolling pin: A cylindrical tool used to flatten and shape dough for various recipes, such as pie crusts and pastries.
Skimmer: A utensil with a perforated bowl and long handle, used for removing foam or skimming fat from liquids.
Tongs: A versatile kitchen tool used for gripping and lifting hot or delicate items, such as meats and vegetables.

Storing and Freezing Homemade Puffy Taco Shells

Once the puffy taco shells have cooled completely, store them in an airtight container or resealable plastic bag at room temperature for up to 3 days.
To keep the shells crisp, place a sheet of paper towel in the container or bag to absorb any excess moisture.
For longer storage, you can freeze the puffy taco shells:
- Wrap each shell individually in plastic wrap or aluminum foil.
- Place the wrapped shells in a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and freeze for up to 2 months.
To reheat frozen puffy taco shells:
- Preheat your oven to 350°F (175°C).
- Remove the desired number of shells from the freezer and unwrap them.
- Place the shells on a baking sheet and bake for 5-7 minutes, or until heated through and crispy.
- Alternatively, you can reheat the shells in a microwave:
  - Place the unwrapped shells on a microwave-safe plate.
  - Microwave on high for 20-30 seconds, or until heated through and crispy.
Note: Reheated puffy taco shells may not be as crispy as freshly made ones, but they will still be delicious and suitable for filling with your favorite taco ingredients.

The Best Methods for Reheating Leftover Puffy Taco Shells

To reheat leftover puffy taco shells, preheat your oven to 350°F (175°C). Place the shells on a baking sheet lined with parchment paper or aluminum foil. Bake for 5-7 minutes, or until they are crispy and heated through. This method helps to restore the crispiness of the shells while preventing them from becoming too greasy.
Another option is to reheat the shells in an air fryer. Set the air fryer to 350°F (175°C) and place the shells in the basket, ensuring they don't overlap. Cook for 2-3 minutes, or until crispy and heated through. The air fryer is an excellent choice for reheating puffy taco shells as it helps to maintain their texture and crispiness without the need for additional oil.
If you prefer a quicker method, you can use a microwave to reheat the shells. Place the shells on a microwave-safe plate and heat them on high power for 15-20 seconds. Check the shells and continue heating in 5-second intervals until they are warm and slightly pliable. Be careful not to overheat the shells in the microwave, as they may become rubbery or tough.
For a stovetop method, heat a small amount of canola oil or vegetable oil in a skillet over medium heat. Once the oil is hot, add the shells one at a time and cook for 10-15 seconds on each side, or until they are crispy and heated through. Use tongs to flip the shells and remove them from the skillet, allowing any excess oil to drain on a paper towel-lined plate.
Regardless of the reheating method you choose, be sure to fill the puffy taco shells with your favorite toppings, such as seasoned ground beef, shredded cheese, lettuce, tomatoes, and sour cream, just before serving to ensure the best texture and flavor. Reheated shells are best enjoyed immediately, as they may lose their crispiness over time.

Interesting Trivia About Puffy Taco Shells

The puffy taco shells recipe is a traditional Tex-Mex dish that originated in San Antonio, Texas. It is said to have been invented by the owner of Henry's Puffy Tacos, a popular restaurant in the area. The unique cooking method of frying the tortilla dough in hot oil causes it to puff up, creating a crispy yet airy texture. This method sets puffy tacos apart from traditional hard or soft shell tacos. The puffy taco has become a beloved staple in Tex-Mex cuisine and has gained popularity in other regions as well.

Is Making Puffy Taco Shells at Home Cost-Effective?

This puffy taco shells recipe is quite cost-effective for a household. The main ingredient, masa harina, is affordable and versatile. The addition of canola oil and water keeps the cost low. With an approximate cost of $5, this recipe can yield 8 puffy taco shells, making it an economical choice for a family of 4. The versatility of the shells allows for various fillings, enhancing its value. Overall Verdict: 9.

Are Puffy Taco Shells Healthy or Unhealthy?

The puffy taco shells recipe, while delicious, may not be the healthiest option due to a few factors:

The recipe relies heavily on masa harina, which is a processed corn flour that may have a high glycemic index, potentially leading to blood sugar spikes.
The use of canola oil for frying adds a significant amount of fat and calories to the shells, which can contribute to weight gain and other health issues if consumed in excess.
The recipe lacks fiber-rich ingredients, which are essential for maintaining a healthy digestive system and promoting feelings of fullness.

To make this recipe healthier, consider the following suggestions:

Experiment with using a mix of whole wheat flour and masa harina to increase the fiber content and lower the glycemic index of the shells.
Instead of frying the shells in oil, try baking them in the oven or using an air fryer to reduce the fat and calorie content.
Incorporate fiber-rich ingredients into the taco fillings, such as fresh vegetables, leafy greens, and legumes, to balance out the meal and provide essential nutrients.
Use lean proteins, such as grilled chicken or fish, to further reduce the overall fat content of the tacos.
Opt for healthier toppings like fresh salsa, guacamole, or plain Greek yogurt instead of high-calorie options like sour cream and cheese.

Editor's Opinion on This Delightful Taco Shell Recipe

The puffy taco shells recipe is a delightful twist on traditional taco shells, offering a light and airy texture that enhances the overall taco experience. The simple combination of masa harina, salt, and water creates a dough that fries up beautifully, resulting in perfectly puffed shells. The technique of basting the hot oil over the shell ensures even cooking and a lovely golden color. The final product is a crispy yet pliable shell that pairs wonderfully with a variety of fillings. Overall, this recipe provides a fun and delicious way to elevate your taco game.

Enhance Your Puffy Taco Shells Recipe with These Unique Side Dishes:

Guacamole: Creamy avocado dip with a hint of lime and cilantro, perfect for scooping with the puffy taco shells

Grilled Corn on the Cob: Juicy corn on the cob, charred to perfection and slathered with a spicy mayo and cotija cheese topping

Mango Salsa: Fresh and fruity salsa with chunks of ripe mango, diced red onion, and a kick of jalapeno, adding a sweet and spicy twist to the puffy taco shells

Similar Recipes to Try If You Love Puffy Taco Shells

Grilled Vegetable Skewers: Marinate the vegetables in a flavorful herb and garlic mixture before grilling them to perfection on skewers.

Braised Beef Short Ribs: Slow cook the beef short ribs in a rich and savory sauce until they are fall-off-the-bone tender and full of flavor.

Mango Coconut Popsicles: Blend together ripe mangoes and creamy coconut milk to create a refreshing and tropical dessert that's perfect for hot summer days.

Appetizers and Desserts That Complement Puffy Taco Shells

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Spinach and Artichoke Dip: Indulge in the creamy and cheesy goodness of this spinach and artichoke dip, served with crispy tortilla chips or warm bread. A crowd-pleasing appetizer that will leave everyone coming back for more.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture will melt in your mouth, leaving you craving for more.

Strawberry Cheesecake: Savor the luscious and creamy strawberry cheesecake, with a buttery graham cracker crust and a sweet strawberry topping. Each bite is a delightful combination of tangy and sweet flavors that will leave you wanting another slice.

Why trust this Puffy Taco Shells Recipe:

This recipe guarantees authentic Mexican cuisine with its traditional preparation method. The use of masa harina ensures an authentic flavor and texture, while the technique of frying the shells in canola oil creates the perfect puffy texture. The simplicity of the ingredients and the detailed instructions make it accessible for all home cooks. Trust the expertise behind this recipe to deliver an unforgettable taco experience that will transport you to the streets of Mexico.

Want to share your experience making these puffy taco shells or have any tips to perfect the recipe? Join the discussion in the Recipe Sharing forum and let us know how your puffy taco shells turned out!

FAQ:

How can I ensure my taco shells puff up properly?

To ensure your taco shells puff up properly, make sure the oil is hot enough before frying the dough. Also, be sure to baste the hot oil over the top of the shell with a spoon to keep the oil circulating over the surface. This will help the shell puff up evenly.

Can I make the taco shells ahead of time?

Yes, you can make the taco shells ahead of time. Once the shells are fried and drained, you can store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F oven for a few minutes until they are warm and crisp.

Can I use a different type of oil for frying the taco shells?

Yes, you can use a different type of oil for frying the taco shells. While canola oil is commonly used, you can also use vegetable oil or corn oil for frying.

How do I store any leftover taco shells?

If you have any leftover taco shells, allow them to cool completely and then store them in an airtight container at room temperature. They should stay fresh for up to 2 days. If they start to lose their crispness, you can reheat them in the oven to revive their texture.

Can I freeze the taco shells?

Yes, you can freeze the taco shells. Once they are completely cooled, place them in a freezer-safe bag or container with layers of parchment paper in between to prevent sticking. They can be stored in the freezer for up to 2 months. To reheat, place them in a 350°F oven for a few minutes until they are warm and crisp.