Tori's Puffy Tacos

I am so excited about his recipe!  My family loves to eat at Arturo's Puffy Taco's in Whitter, CA.  They have got the best tacos I have ever tasted.   We don't live too close but whenever we're in the area, we stop and enjoy the great food!  Each time we go, I'm baffled as to how they make their taco shells.  They aren't your ordinary hard shells.  They are corn, fried but oh so soft and "puffy!"

I have tried different things at home but could never come close, until now!  I experimented a couple days ago and was excited to create my own version of a puffy shell.  I was experimenting with corn tortillas that were already made, which was my mistake.  These shells need to be made with fresh pressed masa or dough that's made with corn flour.  Because the masa is uncooked, they are very delicate and time consuming to make.  More so than the regular fried taco shells. 

In my case, I filled the shells with chorizo and potatoes and topped them with lettuce, onion, cheese, sour cream and salsa.  

I am so glad that I can now make my puffy tacos at home when I get the hankering for some but will continue to visit Arturo's Puffy Taco's whenever I'm in the area.

Prepare masa as directed on Masa Harina package

Roll masa into golf ball size balls

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Use a tortilla press to press the dough into a round flat disc

When using the press, I like to use a damp tea towel instead of plastic or wax paper

Carefully place dough in hot oil.  About 375º

Using 2 spatulas, carefully fold over one side.  (Let it fry up for about a minute before folding)

Drain shells on paper towels

Fill and top with your favorite taco ingredients.