Crispy Puffy Taco Shells

Combine the masa harina, salt, and 1/2 cup plus 2 tablespoons of water in a bowl. Use your fingertips to blend the ingredients until they come together and form a cohesive mass, approximately 2-3 minutes. Shape this mixture into a firm, rounded ball and divide it into 8 equal parts. Roll each part back into a spherical shape. To prevent the dough from drying out, keep it covered with a damp paper towel as you cook each shell individually.

Place one dough ball between two sheets of plastic wrap or a split open zip-top bag. Use your fingers to flatten it into a small, thin circle with a thickness of about 1/8 inch to 3/16 inch.

Heat the oil in a skillet over medium-high heat until it reaches the desired temperature. Once the oil is hot, carefully place the first circle into the skillet. Utilize a spoon to distribute the hot oil evenly over the top surface of the shell, ensuring that it cooks uniformly. After about 15 seconds, the shell should puff up; cook for a few more seconds and then flip it over to cook for an additional 30 seconds. Remove the cooked shell with a slotted spoon and drain it on paper towels. Repeat this process for each shell.

While the shells are still warm and pliable, gently press down on the puffed tops to create space for fillings. Use your fingers to slightly crease the shells, making them easier to fold.

Fill each shell with your preferred taco fillings and serve immediately while the shells are still warm.