Appears in Cook's Country October/November 2015, America's Test Kitchen TV
Light, crisp taco shells are the defining feature of this San Antonio specialty.
WHY THIS RECIPE WORKS
A San Antonio favorite, puffy tacos are traditionally made by deep-frying and shaping fresh masa de maíz (finely ground hominy) until it puffs into a light, crispy taco shell. We use dried masa harina and mix it with warm water to form a pl...